Ayam Panggang Madu Pedas - spicy honey roasted chicken

Ingredients

• 8chicken drumsticks
• 5 clovesgarlic
• 1 tbspsambal sauce
• 1 tbsptomato sauce
• 3 tbspoyster sauce
• 1 tsplight soy sauce
• 2 tbspsweet soy sauce (kecap manis)
• 3 tbsphoney
• 1/2 tspsalt
• 1/2 tsppepper
• 2 tbspbutter

Instructions

1. 1

   Chop the garlic

   Finely chop the garlic.

2. 2

   Coat the chicken

   Rub the drumsticks with the garlic and all the other ingredients, then arrange them in an oven dish.

3. 3

   Roast until done

   Roast at 190°C for 60–70 minutes, until the chicken is cooked through.

4. 4

   Baste and serve

   Serve the chicken, basting it with the remaining sauce.

What is ayam panggang madu pedas?

The name describes spicy honey-roasted chicken, a home-style Indonesian dish that brings together sweet, savoury and chilli flavours. This version uses familiar oven-roasted drumsticks rather than requiring a grill.

Honey and sweet soy sauce make a glossy, sweet coating, while sambal adds heat and oyster sauce brings savoury depth. Roasting the chicken in its sauce lets those flavours mingle as it cooks.

Nutrition and macros by portion

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

The drumsticks provide most of the protein, while the honey, sweet soy sauce and tomato sauce contribute carbohydrates. Butter and the chicken skin are the main sources of fat; serve with vegetables and a moderate portion of rice to balance the plate.

How the sauce comes together

Sweet and savoury: Honey and kecap manis supply sweetness, balanced by light soy and oyster sauce. Tomato sauce rounds out the mixture, while sambal gives it a spicy edge.

Garlic: Chop it very finely so it distributes through the coating and clings to the chicken. Rub all the ingredients over the drumsticks before putting them in the dish.

Getting the roast right

Oven heat: Roast at 190°C for the stated 60–70 minutes. The recipe gives a time range, so check that the chicken is cooked through before serving.

Even coating: Arrange the rubbed drumsticks in the oven dish and make sure they are coated with the sauce. Baste with the remaining sauce when serving, as directed.

What to serve alongside

Rice: Plain steamed rice is a simple partner for the sweet, spicy sauce and helps make this a more substantial meal.

Vegetables: Serve with a crisp salad or cooked greens for freshness alongside the rich glaze. Keep accompaniments simply seasoned so they do not compete with the chicken.

Adjusting the heat

Sambal: The recipe uses 1 tbsp, which sets the chilli element of the sauce. If cooking for people with different heat preferences, serve extra sambal at the table rather than changing the amount in the shared dish.

Sweetness: Honey and kecap manis both contribute sweetness, so taste the sauce before coating the chicken if you want to understand its balance. Keep the listed quantities for the recipe as written.

Recipe notes & tips

• Chop the garlic finely so it is easy to spread over the drumsticks.
• Rub the sauce over all sides of the chicken before roasting.
• Use an oven dish that fits the drumsticks without stacking them.
• Allow for the full 60–70-minute roasting window and check that the chicken is cooked through.
• Baste the chicken with the remaining sauce when serving, as the recipe directs.

Variations

• More heat: Serve extra sambal on the side for anyone who wants a spicier portion.
• Milder sauce: Use less sambal in the coating and let diners add more at the table.
• Rice accompaniment: Serve with plain steamed rice to soak up the sauce.
• Fresh side: Add a crisp salad for contrast with the sticky glaze.

Common mistakes to avoid

• Coarse garlic: Large pieces may not spread evenly; chop the cloves very finely.
• Uneven coating: Bare patches miss the flavour; rub the mixture over every drumstick.
• Crowded dish: Stacking the chicken can make it harder to coat evenly; arrange the pieces in the oven dish.
• Rushing the roast: The stated cooking time is 60–70 minutes; check doneness rather than serving early.
• Forgetting to baste: The remaining sauce is part of the serving; spoon it over the chicken as directed.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until piping hot throughout, adding a little water if the sauce has thickened.

Frequently asked questions