A Singaporean Mum

Ayam Penyet has always been one of my comfort foods, but the one I had in Dubai completely stole my heart. The chicken was perfectly crispy on the outside, yet juicy and tender inside—served with fiery sambal that packed just the right punch. Ever since then, I’ve been inspired to recreate that unforgettable plate at home, so I can relive that flavourful memory anytime I want. This recipe is made with boneless chicken thighs for ease of prep, so you can enjoy it without the fuss but with all the flavour. 

Here’s how I do it!

Ingredients (serves 4)

For sous vide:

4 boneless chicken leg

4 cloves garlic

4 shallots

1 tsp turmeric powder

1 lemongrass, bottom part

1/2 cup chicken stock

For frying:

Potato starch for dredging

Oil for frying

Method

1. Make the spice mix

• Blend garlic, shallots, turmeric powder with 1/2 cup chicken stock.

2. Marinate the chicken

• Pour the blended spice mix over the boneless chicken thighs in a ziplock bag.

3. Sous Vide Cooking

• Set Instant Pot Sous Vide function to 63°C (preheat takes about 30 mins) for 1 hour.

• Place the ziplock bag with marinated chicken thighs into the Instant Pot, making sure it is fully submerged in the water.

4. Prepare for frying

• Remove chicken from bag and pat dry.

• Lightly dredge in potato starch, shaking off excess.

5. Fry

• Heat oil in a pan.

• Fry chicken for 2–4 minutes until golden and crispy.

• Flip the chicken to ensure even frying

• Place on a cooling rack to keep the chicken crisp.

6. Serve

• Lightly smash the chicken and cut into bite-sized pieces.

• Serve with steamed rice, sambal goreng and sambal terasi.