Ayam Kecap Padang - fried chicken with spiced kecap

Ingredients

• 500 gchicken thighs
• 300 mlwater
• 45 ml (3 tbsp)kecap manis
• ½ tsppepper
• ½ tsppalm sugar
• ½ tspsalt
• 5shallots
• 4 clovesgarlic
• ½onion
• 3red Lombok chillies
• 5red bird’s eye chillies
• to tasteoil
• 4shallots
• 4 clovesgarlic
• 1 tspsalt
• ½ tsppalm sugar

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into pieces. Slice the five shallots, four cloves of garlic, onion and both types of chilli thinly. Pound or grind the four shallots, four cloves of garlic, 1 teaspoon of salt and ½ teaspoon of palm sugar into a paste.

2. 2

   Simmer and fry

   Put the water, chicken and spice paste in a pan and cook until the liquid has reduced by half. Take the chicken out. Heat some oil in a pan and fry the chicken until brown and tender, then set it aside.

3. 3

   Finish the dish

   Heat some oil in a pan and fry the sliced shallots, garlic, onion and chillies for 4 minutes. Add the chicken, kecap manis, pepper, ½ teaspoon of palm sugar and ½ teaspoon of salt. Stir-fry until the moisture has been absorbed, then serve.

What is Ayam Kecap Padang?

Ayam means chicken in Indonesian, while kecap refers here to kecap manis, a thick, sweet Indonesian soy sauce. Padang-style cooking is associated with West Sumatra, and this version brings together sweet, savoury and chilli flavours.

The method gives the chicken two stages of cooking: simmering with a spice paste, followed by frying and coating it with kecap and sliced aromatics. That helps it take on seasoning before the sauce is reduced around it.

Nutrition and macros by portion

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

The chicken thighs provide most of the protein, while kecap manis and palm sugar contribute carbohydrates. The chicken skin and oil used for frying are the main sources of fat; serve with rice and vegetables to make a more complete plate.

The two chilli choices

Lombok chillies: These are the larger red chillies in the ingredient list. Slice them thinly so they cook through with the shallots and onion.

Bird’s eye chillies: The five small red rawits bring a sharper heat. Keep the quantity as written for the recipe’s intended chilli level, or reduce it if you prefer a milder dish.

Why make a spice paste?

The paste of shallots, garlic, salt and palm sugar seasons the chicken as it simmers. Pound or grind it until fairly smooth so the aromatics distribute evenly through the cooking liquid.

The recipe uses another set of sliced shallots and garlic later. These are fried separately, adding a more distinct aromatic layer to the finished dish.

Watch the simmer

Cook the chicken with the water and paste until the liquid has halved, as directed. Keep an eye on the pan so the liquid reduces without drying out completely or catching on the base.

The recipe then calls for frying the chicken until brown and tender. Use a pan large enough to give the pieces room, turning them as needed for even browning.

Getting the sauce to cling

Fry the sliced aromatics and chillies for 4 minutes before adding the chicken and seasonings. Stir as you add the kecap manis, pepper, palm sugar and salt so the sweet sauce coats the pieces.

Continue stirring until the moisture is absorbed. The dish is ready when the chicken is coated rather than sitting in a pool of liquid.

Serving ideas

Serve the chicken hot with steamed rice, which makes a straightforward base for the sweet, savoury sauce. Plain sliced cucumber or lightly cooked greens can add a fresh contrast.

Keep any accompaniments simply seasoned so they do not compete with the kecap, aromatics and chillies.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Slice the aromatics thinly to help them soften during the 4-minute frying stage.
• Taste the sauce near the end and adjust the seasoning only if needed.
• Stir regularly after adding kecap manis to help prevent the sweet sauce catching on the pan.
• Serve soon after the liquid has been absorbed so the chicken remains coated and tender.

Variations

• Milder heat: Use fewer bird’s eye chillies for a gentler finish.
• More chilli: Add extra sliced red chilli if you prefer a hotter dish.
• Boneless thighs: Use boneless chicken thighs and cut them into pieces of even size.
• Rice accompaniment: Serve with steamed rice to soak up the kecap sauce.
• Fresh side: Add cucumber or simply cooked greens alongside the chicken.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they cook more evenly.
• Liquid reduced too far: Keep an eye on the pan while simmering and remove the chicken once the liquid has halved.
• Pale chicken: Give the pieces room in the pan and fry until browned, working in batches if necessary.
• Burning aromatics: Keep the heat controlled and stir the shallots, garlic, onion and chillies as they fry.
• Watery finish: Continue stirring until the moisture has been absorbed and the kecap coats the chicken.

How to store

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

Frequently asked questions