Ayam Kecap Masak Pedas - fried chicken in a spicy sweet sauce

Ingredients

• 1 chickenchicken
• 1 tsplime juice
• 1 tspsalt
• 2shallots
• 4 clovesgarlic
• 6red bird’s eye chillies
• 3red curly chillies
• 1 tbspoyster sauce
• 3 tbspkecap manis
• 1 tbsptomato sauce (see recipe)
• 1/2 tbspkecap asin
• 1.4 tspsalt
• 1/2 tsppepper
• 1 tsppalm sugar
• 200 mlwater
• enough for frying; reserve 2 tbspoil

Instructions

1. 1

   Season the chicken

   Cut the chicken into 12 pieces. Rub with 1 tsp salt and the lime juice, then leave to rest for 15 minutes. Thinly slice the shallots and both types of chilli, and finely chop the garlic.

2. 2

   Fry the chicken

   Heat enough oil in a pan to fry the chicken. Fry the pieces until browned and crisp, then lift them out and drain. Reserve 2 tbsp of the used oil.

3. 3

   Cook the aromatics

   Heat the reserved 2 tbsp oil in a pan and fry the shallots and garlic for 3 minutes. Add the bird’s eye and curly chillies and mix well. Add the chicken, oyster sauce, kecap manis, kecap asin, tomato sauce, pepper, the remaining 1.4 tsp salt and palm sugar; mix to coat.

4. 4

   Simmer until done

   Add 200 ml water and cook until the chicken is done. Serve.

What is ayam kecap masak pedas?

Ayam kecap masak pedas is Indonesian chicken cooked with kecap, a family of Indonesian soy sauces, and chillies. The name points to a spicy preparation, while kecap manis brings a distinctive sweet, dark-savoury flavour.

This version fries the chicken before simmering it with shallots, garlic, chillies and sauces. That gives the pieces a browned exterior and lets them take on the glossy, spicy-sweet cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while kecap manis, palm sugar and the tomato sauce contribute carbohydrates; frying oil and the sauces supply much of the fat. Serve with a sensible portion of rice and vegetables to make a more balanced plate.

The chicken and first seasoning

Cut size: the recipe calls for 12 pieces, which helps the chicken cook in a reasonable time and makes it easier to serve. Rub each piece with lime juice and the first measure of salt, then give it the full 15-minute rest.

Frying: brown and crisp the chicken in batches if needed, so the pan does not become crowded. Keep 2 tbsp of the frying oil for cooking the aromatics.

Building the chilli-sweet sauce

Aromatics: fry the sliced shallots and finely chopped garlic for 3 minutes before adding the chillies. Stir as they cook so the garlic does not catch on the base of the pan.

Sauces: kecap manis supplies sweetness, while kecap asin and oyster sauce make the mixture savoury. Tomato sauce and palm sugar round out the sauce; stir them in with the chicken and seasonings so the pieces are coated.

Choosing the chillies

Bird’s eye chillies: these are the smaller, hotter chillies in the ingredient list. Keep them whole or slice them as directed; slicing spreads their heat more widely through the dish.

Curly chillies: these add a different chilli character alongside the bird’s eye chillies. The recipe uses both, so adjust neither type unless you are deliberately changing the heat level.

Knowing when it is done

Simmering: add the water only after the chicken and sauces have been mixed together, then cook until the chicken is done. The recipe does not give a fixed simmering time, so check the thickest pieces rather than relying on the clock.

Sauce: the liquid should coat the chicken as it cooks. Stir from time to time and keep the heat controlled to prevent the sweet sauce from catching.

Serving the chicken

Serve the chicken hot with rice, which works well with the sweet-savoury sauce. A simple side of vegetables can add freshness and contrast to the rich, spicy coating.

Spoon some of the sauce over the chicken and rice, rather than leaving it all in the pan. If serving a group, offer extra rice alongside so everyone can choose their portion.

Recipe notes & tips

• Pat the chicken pieces dry before frying if their surfaces are wet, so they brown more readily.
• Fry in batches if the pieces would otherwise crowd the pan.
• Use a fine chop for the garlic so it cooks quickly alongside the shallots.
• Keep the reserved frying oil to exactly 2 tbsp for cooking the aromatics.
• Stir carefully after adding the kecap manis and palm sugar, as sweet sauces can stick to a hot pan.

Variations

• Milder heat: use fewer bird’s eye chillies while keeping the other ingredients unchanged.
• Extra chilli: add more sliced chilli if you prefer a hotter sauce.
• More vegetables: serve with steamed greens or add vegetables as a side.
• Rice pairing: serve with plain steamed rice to soak up the sauce.
• Tomato sauce: use the recipe’s tomato sauce rather than substituting a different condiment.

Common mistakes to avoid

• Crowded frying pan: the chicken may steam rather than brown; fry it in batches.
• Skipping the rest: the initial salt and lime need the stated 15 minutes on the chicken.
• Burnt garlic: keep it moving and add the chillies after the shallots and garlic have fried for 3 minutes.
• Lost frying oil: reserve 2 tbsp of the used oil before draining or discarding the rest.
• Unwatched simmer: sweet sauce can catch; stir occasionally while the chicken cooks in the water.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a gentle heat until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions