Bacem Asam Pedas - spicy stewed fried chicken

Ingredients

• 8chicken thighs
• 2Indonesian bay leaves (daun salam)
• 2 cmgalangal
• 400 mlcoconut water
• 2 tbspkecap manis
• 1 tsptamarind
• to tasteoil, for frying
• 7shallots
• 4 clovesgarlic
• ½ tspground coriander
• ½ tsppepper
• 1 tspsalt
• ½ tsppalm sugar
• 3red curly chillies, or 7 red bird’s eye chillies

Instructions

1. 1

   Make the spice paste

   Pound or grind the shallots, garlic, coriander, pepper, salt, palm sugar and chillies into a paste.

2. 2

   Simmer the chicken

   Put the coconut water, spice paste, bay leaves, galangal, kecap manis, tamarind and chicken in a pan. Cook until the chicken is done.

3. 3

   Fry until browned

   Heat oil in a pan and fry the chicken until brown.

What is bacem asam pedas?

Bacem is an Indonesian style of seasoning and simmering ingredients before frying them. Asam pedas means sour and spicy, a fitting description for this chicken, with tamarind bringing tang and chillies adding heat.

Here, the chicken first cooks in coconut water with a ground spice mixture and sweet kecap manis. Frying it afterwards adds browned colour and a firmer surface.

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 coconut water and the small amount of palm sugar contribute carbohydrates. Fat comes mainly from the chicken and the oil used for frying; serve with rice and vegetables, adjusting the rice portion to suit your meal.

The ingredients that build flavour

Coconut water: it forms the simmering liquid and carries the aromatics into the chicken as it cooks.

Tamarind and kecap manis: tamarind contributes sourness while the sweet soy sauce adds sweetness and savoury depth. The combination gives the dish its sweet-and-tangy edge.

Chillies: curly red chillies give a milder heat than bird’s eye chillies. Use the listed alternative if you want a hotter result.

Getting the spice paste right

A smooth, evenly ground paste helps the shallots, garlic and seasonings spread through the simmering liquid. Pound or grind until there are no large pieces left.

Galangal and Indonesian bay leaves flavour the cooking liquid as the chicken simmers. Keep them in the pan for that stage, then remove them before frying if they are still attached to the chicken.

Simmer before frying

The simmer is the first cooking stage, so allow the thighs to cook through in the seasoned coconut water before transferring them to the frying pan. The recipe gives no separate simmer time; use the chicken’s doneness as your cue.

The chicken should be cooked through before frying. Frying is for browning the outside, not for finishing raw chicken in the centre.

Browning without burning

The sauce contains kecap manis and palm sugar, which can darken quickly in hot oil. Fry over a moderate heat and turn the chicken as needed so it browns rather than scorches.

Work in batches if the pan is crowded: space around each thigh helps it brown. Lift the pieces out once they have a deep golden-brown surface.

What to serve with it

Steamed rice is a natural accompaniment, soaking up the sweet, sour and spicy flavours. A simple serving of vegetables can add freshness and contrast to the fried chicken.

Serve the chicken soon after frying for the best browned texture. Spoon over a little of the cooking liquid if you want a saucier plate.

Recipe notes & tips

• Grind the spice ingredients thoroughly so their flavours distribute evenly.
• Keep the chicken in a single layer where possible while it simmers.
• Check that the thighs are cooked through before moving on to frying.
• Let excess simmering liquid drain from each piece before it goes into the hot oil.
• Turn the chicken as it browns to colour it on more than one side.

Variations

• Milder heat: use the curly red chillies rather than bird’s eye chillies.
• More tang: add a little extra tamarind to the simmering liquid.
• More aromatics: add extra galangal to the pan while the chicken simmers.
• Rice pairing: serve with steamed rice to balance the spicy, tangy chicken.
• Crisper finish: fry the simmered thighs in batches so the pan stays uncrowded.

Common mistakes to avoid

• Skipping the simmer: frying alone will not give the chicken time to cook in the seasoned liquid; simmer it first.
• Frying before the chicken is cooked: check the thighs are done after simmering, before browning.
• Crowding the pan: the pieces may brown unevenly; fry them in batches.
• Using excessive heat: the sweet kecap manis and palm sugar can scorch; fry over moderate heat.
• Grinding a coarse paste: large pieces can leave the seasoning uneven; pound or grind it more finely.

How to store

Refrigerate cooled chicken in an airtight container for up to 3 days. Reheat until piping hot in a pan or oven; the fried surface may soften during storage.

Frequently asked questions