Ayam geprek
(Pitik geprèk, Smashed fried chicken with sambal)
Ayam geprek is a popular Indonesian fried chicken dish that combines the crispiness of battered fried chicken with the bold, fiery punch of raw sambal (chili sauce). The name comes from the Javanese word geprek, which means “to smash”—a reference to how the freshly fried chicken is crushed or pressed together with sambal, blending the crispy skin and tender meat with the chili’s heat and aroma.
Originating in Central Java, ayam geprek rose to national fame in recent years, thanks to its simple yet addictive combination of textures and flavors. It begins with chicken pieces (often boneless breast or thigh) that are marinated, coated in spiced flour batter, and deep-fried until golden and crunchy, similar in style to American fried chicken.
Immediately after frying, the chicken is placed in a mortar (cobek) and smashed together with freshly made sambal, typically consisting of bird’s eye chilies, garlic, salt, and a bit of oil—all ground coarsely by hand for a rustic, punchy taste. Read more
Though similar in appearance to dishes like ayam penyet, ayam geprek differs in that it uses battered and fried chicken, whereas ayam penyet is traditionally marinated and grilled or shallow-fried without batter. Ayam geprek is usually served with steamed rice, fresh vegetables (lalapan), fried tempeh or tofu, and sometimes accompanied by extras like melted cheese, salted egg sauce, or sambal matah in modern variations.
The level of spiciness is often customized, making it a dish that appeals both to heat-seekers and those who prefer milder flavors. Today, ayam geprek has become a nationwide culinary phenomenon in Indonesia, spawning countless street food stalls and fast-casual restaurants offering variations on the original.
