Ayam Bakar Manis - sweet fried chicken

Ingredients

• 1chicken
• 600 mlcoconut water
• 2salam leaves
• 2 cmgalangal
• 50 gpalm sugar
• 60 ml (4 tbsp)kecap manis
• 5shallots
• 5 clovesgarlic
• 2 tspground coriander
• 1 tspsalt

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 10 pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, ground coriander and salt into a paste.

3. 3

   Bring to the boil

   Heat the coconut water in a pan with the salam leaves, galangal and spice paste, and bring the mixture to the boil.

4. 4

   Simmer the chicken

   Add the chicken, palm sugar and kecap manis. Cook over a low heat until the chicken is done and the sauce has thickened.

5. 5

   Grill until brown

   Roast the chicken over a charcoal fire until browned, then serve.

What is ayam bakar manis?

Ayam bakar means grilled chicken in Indonesian, and manis means sweet. This version simmers the chicken in coconut water and seasonings before grilling it over charcoal.

The simmering cooks the chicken and builds flavour, while the final grilling gives the outside a browned finish. Kecap manis and palm sugar bring the characteristic sweetness.

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 the palm sugar and kecap manis contribute carbohydrates. The chicken skin and any fat in the meat contribute fat; serve a moderate amount of rice with vegetables to balance the plate.

Build the aromatic base

Spice paste: pounding or grinding the shallots, garlic, coriander and salt helps them spread their flavour through the simmering liquid.

Galangal and salam: these aromatics cook alongside the paste. Keep the galangal in the pan for the simmer, then remove the aromatics before serving if preferred.

Simmer before grilling

Low heat: once the chicken is added, keep the pan at a gentle simmer rather than a vigorous boil. This gives the pieces time to cook as the liquid reduces.

Thickened sauce: the method calls for cooking until the chicken is done and the sauce has thickened. Watch closely near the end so the sweet sauce does not catch on the bottom of the pan.

Finish over charcoal

The chicken is already cooked in the pan before it goes over the charcoal. Grill it until browned, turning as needed so the sweet coating colours without burning.

Charcoal adds a smoky note, but the recipe gives no grilling time; use the colour of the chicken as your cue.

Choosing the chicken

The recipe specifies one chicken cut into 10 pieces, rather than a particular cut or weight. Try to keep the pieces reasonably similar in size so they cook at a comparable rate.

Take care when cutting through joints, and check that the chicken is cooked through before grilling it.

What to serve with it

Serve the chicken with rice to make a simple meal and to soak up any remaining sauce. Plain vegetables or a crisp salad can add freshness alongside the sweet, rich glaze.

If there is reduced sauce left in the pan, serve it with the chicken rather than letting it go to waste.

Recipe notes & tips

• Cut the chicken into 10 pieces as directed so the pieces are manageable to simmer and grill.
• Grind the shallots, garlic, coriander and salt thoroughly for an even paste.
• Keep the simmer gentle after adding the chicken.
• Stir and check the sauce more often as it thickens.
• Brown the chicken over charcoal only after it has cooked in the pan.
• Turn the chicken during grilling to brown it on more than one side.

Variations

• No charcoal grill: Use a grill or barbecue to brown the cooked chicken.
• More heat: Add chilli to the spice paste for a hotter version.
• Extra aromatics: Add a little more galangal for a stronger aromatic note.
• Sauce for serving: Reserve some of the reduced pan sauce to spoon over the chicken.
• Rice accompaniment: Serve with steamed rice to make the meal more substantial.

Common mistakes to avoid

• Skipping the paste: Grind the shallots, garlic, coriander and salt together so the seasoning disperses evenly.
• Boiling too vigorously: Keep the chicken at a low simmer so the sauce reduces steadily.
• Leaving the sauce unattended: Check and stir it more often as it thickens to prevent it catching.
• Grilling too early: Simmer the chicken until done before moving it to the charcoal.
• Burning the glaze: Watch the chicken closely over the charcoal and turn it as it browns.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat until steaming hot throughout; if grilling again, do so briefly to warm and brown the outside without burning the sweet coating.

Frequently asked questions