Smashed Fried Chicken is loud, crunchy, and unapologetically flavorful. With juicy, marinated chicken at its core and a fiery sambal sauce on the side, this dish captures the punchy essence of Southeast Asian street food. The magic is in the texture—crackling fried crust meets tender meat—and in the balance of heat, spice, and savoriness.
Ingredient Breakdown
Boneless chicken thighs or breasts form the foundation of this dish. Thighs provide more moisture and richness, while breasts offer a leaner bite. Both work well, depending on your preference.
The marinade is a flavor bomb of oyster sauce, light soy sauce, sugar, and white or black pepper. These ingredients infuse the meat with umami and subtle sweetness, prepping it to stand out beneath a bold crust.
The seasoned flour blend adds texture and complexity. Baking powder lightens the dredge, while garlic powder, paprika, and sugar create a well-rounded, deeply seasoned coating. The optional triple dredge method ensures a crust that stays crisp and flaky.
The sambal sauce is where heat and aroma collide. Serrano and Thai chilies are sautéed with onion, garlic, and tomato, then mashed into a fiery paste and balanced with sugar and salt. It’s spicy, smoky, and undeniably addictive.
If you prefer a lighter method, the air-frying option uses seasoned panko breadcrumbs to achieve that signature crunch with less oil. It’s a great alternative without compromising on flavor or texture.
Step-by-Step Preparation Guide
Start by marinating the chicken. A minimum of 30 minutes allows the meat to absorb the savory, peppery marinade. For deeper flavor, marinate longer.
Next, mix the seasoned flour in a shallow bowl and prepare a separate bowl of ice-cold water. The cold-water dip between dredging layers helps the flour adhere and form jagged, crispy edges when fried.
Dredge the marinated chicken in the flour, then dip briefly into cold water. Hold for a few seconds to prevent water from dripping into the flour. Return to the flour for a second dredge. Repeat 3–4 times for a seriously crunchy crust. Let the coated chicken rest for 5 minutes.
Fry the chicken in medium-hot oil for 20–25 minutes until deeply golden. Drain on a wire rack to maintain its crisp exterior.
For the sambal, sauté onion, garlic, and chilies until fragrant and softened. Add tomato and cover briefly to steam and soften it. Mash everything into a coarse paste using a mortar and pestle or food processor, then season with salt and sugar.
To serve, smash the chicken using the flat side of a knife or pestle. This releases steam, breaks the crust slightly, and makes the meat extra juicy. Plate with rice, fresh vegetables, and sambal on the side or drizzled on top.
Recipe Tips & Frequently Asked Questions
How to ensure the coating stays on during frying:
Pat chicken dry before marinating and avoid rubbing off the dredge during water dips.
When to use cold water and why it matters in dredging:
Cold water causes micro clumps that lead to extra crispy crusts.
Managing frying temperature for an even, golden crust:
Use medium heat and avoid overcrowding the pan.
How to balance sambal heat to your spice tolerance:
Remove seeds or reduce the number of Thai chilies for a milder sauce.
Air frying vs. deep frying: When to choose each method:
Air frying is lighter and faster, while deep frying gives more dramatic crunch and color.
Can I use bone-in chicken for this recipe?
Yes, just adjust frying time to ensure it cooks through.
What if I don’t have Thai chilies—what’s a good substitute?
Use more serrano peppers or a mix of jalapeños and crushed red pepper flakes.
How do I store and reheat leftovers without losing crispiness?
Use an oven or air fryer at 350°F for 10 minutes.
Is there a gluten-free version of the dredge or sambal?
Yes. Use gluten-free flour and tamari for the dredge, and ensure sambal ingredients are gluten-free.
What to Serve With This Recipe
Balance the boldness of fried chicken with simple sides like steamed jasmine rice, garlic rice, or coconut rice. These starches soak up the sambal and offer a neutral canvas.
Add crisp, cooling vegetables like shredded cabbage or cucumber slices for contrast. For something tangy, serve with pickled radish or carrots.
Lighter pairings like green mango salad, papaya slaw, or Vietnamese herb salad provide refreshing acidity and crunch.
Pair it all with a chilled beverage—think iced lime tea, cucumber soda, or creamy Thai milk tea to cool the heat.
Creative Variations
Marinate the chicken in buttermilk for added tenderness and a Southern-inspired twist.
Swap the sambal for a tangy sweet chili sauce or a tamarind dipping sauce to shift the flavor profile.
Add lemongrass, lime zest, or kaffir lime leaves to the sambal for citrus brightness and aroma.
Transform this into a sandwich: smashed chicken, crisp lettuce, slaw, and sambal aioli tucked into a toasted bun.
Smashed Fried Chicken is bold, textured, and meant to be devoured. Every element—the crunchy crust, the juicy interior, the spicy sambal—works together in a flavor-packed experience that delivers comfort with a kick.
Whether you deep fry or go the air-fried route, this is the kind of recipe that demands repeat appearances at your table.
Ingredients
Chicken
4 boneless chicken thighs or breasts (see notes for variations)
Chicken Marinade
2 tablespoons oyster sauce
3 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon white or black pepper
Seasoned Flour
2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons salt
1 teaspoon white pepper
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons sugar
Sambal (Spicy Sauce)
1 large onion, quartered
2 cloves garlic, crushed
½ tomato, quartered
4 serrano peppers, roughly chopped (see notes)
2 Thai chili peppers, roughly chopped (see notes)
¼ teaspoon salt
½ teaspoon sugar
To Serve
Steamed white rice
Julienned cabbage
Sliced cucumber
Air Frying Option
2 cups panko breadcrumbs
1 teaspoon salt
2 teaspoons white or black pepper
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons sugar
Instructions
Marinating the Chicken
Place the chicken in a bowl and add oyster sauce, soy sauce, sugar, and pepper. Mix thoroughly to coat every piece evenly. Let the chicken marinate for at least 30 minutes to allow the flavors to absorb.
Preparing the Dry Mix
In a separate bowl, combine all ingredients for the seasoned flour. In addition, prepare a bowl of cold water for the dredging process.
Dredging
Lightly coat each marinated piece of chicken in the seasoned flour, making sure every surface is covered. Dip the floured chicken into cold water, careful not to scrub off the coating. Hold the chicken above the bowl for about 10 seconds to let the excess water drip off. Then dredge it again in the seasoned flour. Ensure the coating is even and consistent. For extra crispiness, you can repeat the dredge-dip-dredge method 3 to 4 times, using fresh cold water for each piece. After dredging, let the coated chicken rest for 5 minutes before frying.
Frying the Chicken
Heat oil in a deep skillet over medium heat. Once the oil reaches frying temperature, gently lower the chicken into the pan. Fry for 20 to 25 minutes until the crust is golden and the chicken is thoroughly cooked. Transfer to a wire rack to drain any excess oil and maintain crispiness.
Making the Sambal (Spicy Sauce)
Add enough oil to lightly coat the base of a frying pan and heat over medium flame. Add the onion, garlic, serrano peppers, and Thai chili peppers. Sauté for 3 to 4 minutes, or until the onions begin to turn translucent. Add the tomato, cover, and let it cook for 1 to 2 minutes until softened. Uncover and sauté for another minute. Remove from heat and let the mixture cool slightly. Then, using a mortar and pestle or food processor, mash the mixture into a coarse sambal. Transfer to a bowl and season with salt and sugar. Stir to combine.
Serving
Use the back of a heavy knife or a pestle to gently smash the fried chicken to crack the crust and tenderize the meat. Serve the smashed chicken with sambal either on the side or spooned over the top. Complete the plate with steamed rice, fresh cabbage, and crisp cucumber slices.
Air Frying Option
Combine panko breadcrumbs with salt, pepper, garlic powder, paprika, and sugar. Press the marinated chicken into the breadcrumb mixture until thoroughly coated. Spray with cooking oil on all sides. Air fry at 375°F (190°C) for 15 to 20 minutes, flipping halfway through and spraying again after turning. Cook until golden and crispy.
