Ayam Bakar Maranggi - fried spicy chicken

Ingredients

• 400 gboneless chicken thighs
• 3 tbsptamarind water
• 2 tbspkecap manis
• 150 mlwater
• 3 tbspoil
• 5shallots
• 4 clovesgarlic
• 2 tbsproasted coriander seeds
• 4 tbsppalm sugar
• 1/2 tspwhite peppercorns
• 5 cmgalangal
• 1/2 tspsalt
• 5 tbspkecap manis, to serve
• 2red chillies, deseeded and finely chopped
• 1tomato, cut into wedges

Instructions

1. 1

   Cut the chicken

   Cut the chicken thighs into strips.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, roasted coriander seeds, palm sugar, white peppercorns, galangal and salt to form a paste.

3. 3

   Marinate briefly

   Mix the chicken with the paste, tamarind water and 2 tbsp kecap manis. Leave to marinate for 5 minutes.

4. 4

   Cook the chicken

   Heat the oil in a pan over low heat. Add the seasoned chicken and fry until it changes colour.

5. 5

   Simmer until done

   Add the water and cook until the chicken is done and the sauce has thickened.

6. 6

   Serve with toppings

   Serve the chicken with the 5 tbsp kecap manis, chopped red chillies and tomato wedges.

What is Ayam Bakar Maranggi?

Ayam Bakar means grilled chicken in Indonesian, and Maranggi refers to a style associated with West Java. This recipe takes the name and its bold sweet-savoury seasoning, but cooks the chicken in a pan rather than over a grill.

The paste of shallots, garlic, coriander, galangal and palm sugar flavours the chicken, while kecap manis brings sweetness and a glossy finish.

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 palm sugar and kecap manis contribute carbohydrates. Oil and the naturally occurring fat in the thighs provide most of the fat; serve with vegetables and a measured portion of rice to balance the plate.

Building the spice paste

Aromatic base: pound or grind the shallots, garlic and galangal finely so they spread evenly over the chicken.

Warm spices: roasted coriander seeds and white pepper add depth, while palm sugar and salt round out the paste. Use a mortar and pestle or a small grinder.

A quick marinade

Tamarind water: its tangy flavour balances the sweet kecap manis and palm sugar.

Short rest: the recipe calls for just 5 minutes of marinating. Keep the chicken and paste together during this time so each strip is coated.

Getting the sauce right

Low heat: start the chicken gently in the oil and stir as it changes colour, so the paste cooks without catching on the pan.

Thickened finish: add the water and simmer until the chicken is cooked through and the sauce has reduced. If the pan looks dry before the chicken is done, lower the heat and keep it moving.

Serving the chicken

Fresh accompaniments: serve with tomato wedges and finely chopped red chilli for juicy freshness and a sharp kick.

Extra kecap manis: the recipe serves another 5 tbsp alongside the chicken. Add it to taste at the table, and pair the dish with rice or vegetables if you want a more complete meal.

Choosing the chicken

Boneless thighs are convenient to cut into strips and stay tender during simmering. Try to keep the strips a similar size so they cook at roughly the same pace.

The method does not specify a precise cooking time after adding the water, so use the chicken's doneness and the sauce's consistency as your cues.

Recipe notes & tips

• Cut the chicken into evenly sized strips so they cook at a similar rate.
• Grind the galangal and shallots finely to help the paste coat the chicken.
• Keep the heat low when frying the paste to reduce the chance of it catching.
• Stir regularly as the water simmers and the sauce thickens.
• Serve the extra kecap manis separately so everyone can choose how much to add.

Variations

• Add lime: squeeze a little over the chicken just before serving for a bright finish.
• Adjust the chilli: serve the chopped red chillies on the side for more control over the heat.
• Use chicken breast: cut it into strips and watch it closely, as it can dry out sooner than thigh.
• Serve with rice: add steamed rice to make the dish more substantial.
• Add vegetables: serve with steamed greens or cucumber for a fresh contrast.

Common mistakes to avoid

• Coarse paste: grind the aromatics well so large pieces do not dominate each bite.
• High heat: the sugary paste can catch; cook it gently over low heat.
• Uneven strips: cut the chicken to a similar size so it cooks consistently.
• Stopping too early: simmer until the chicken is done and the sauce has thickened.
• Adding all the kecap at once: keep the serving portion separate and add it to taste.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat in a pan over a low heat until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions