Ayam Madu Sumbawa - fried chicken with honey

Ingredients

• 1chicken
• 75 ml (5 tbsp)honey
• 45 ml (3 tbsp)kecap manis
• 1.25 ml (¼ tsp)ground cloves
• 2.5 ml (½ tsp)palm sugar
• to tasteoil
• 8shallots
• 4 clovesgarlic
• 5 ml (1 tsp)ground coriander
• 2.5 ml (½ tsp)ground nutmeg
• 5 ml (1 tsp)ground pepper
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)palm sugar

Instructions

1. 1

   Prepare the chicken

   Cut the chicken almost all the way through and press it flat.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, coriander, nutmeg, pepper, salt and ½ tsp palm sugar into a paste.

3. 3

   Coat and steam

   Mix the spice paste with the honey, kecap manis, cloves and ½ tsp palm sugar. Coat the chicken with the mixture, then steam it for 1 hour.

4. 4

   Fry until browned

   Heat oil in a pan and fry the chicken until browned and cooked through. Serve.

What is Ayam Madu Sumbawa?

Ayam Madu means honey chicken in Indonesian, and Sumbawa refers to the Indonesian island associated with this style of preparation. This version pairs honey and kecap manis with a paste of shallots, garlic and warm spices.

Steaming first helps cook the flattened chicken, while a final fry gives it a browned exterior. The method brings together sweet, savoury and aromatic flavours.

Nutrition and macros by portion

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

Honey, kecap manis and palm sugar provide most of the carbohydrates, while the chicken contributes most of the protein and fat. Serve a piece with rice and vegetables, adjusting the rice portion to suit the rest of the meal.

Build the spice paste

Aromatics: pound or grind the shallots and garlic with coriander, nutmeg, pepper, salt and palm sugar until the mixture is paste-like.

Sweet seasoning: mix in the honey, kecap manis and cloves. Kecap manis is a thick, sweet Indonesian soy sauce, so it seasons and coats the chicken at once.

Flatten the chicken

Cutting almost through the chicken lets you open it out and press it flatter. This gives the seasoning more surface to cling to and helps the chicken sit evenly for steaming.

Take care not to separate the two halves completely, as the recipe calls for the chicken to remain in one piece.

Steam before frying

Steam the coated chicken for the full hour specified in the method. Use a steamer setup that keeps the chicken above the water, and check that the water does not run dry.

The steaming stage cooks the chicken before it goes into the pan; frying afterwards is for browning and finishing the surface.

Brown it carefully

Honey and kecap manis can darken quickly in a hot pan. Fry over moderate heat and turn the chicken as needed so the outside browns without scorching.

The recipe gives no exact frying time, so use the colour of the chicken and check that it is cooked through before serving.

Serving ideas

Serve the chicken with steamed rice to complement its sweet-savoury coating. A simple side of vegetables can add freshness and contrast.

Bring any remaining sauce from the pan to the table, provided it has been heated thoroughly.

Recipe notes & tips

• Use a mortar and pestle or food processor to make the spice mixture into a cohesive paste.
• Coat the chicken all over, including the underside, before steaming.
• Keep the chicken above the steaming water rather than letting it sit in the liquid.
• Use a wide pan so the chicken can brown without being folded or crowded.
• Turn the chicken carefully during frying to colour it on more than one side.

Variations

• Extra heat: Add chilli to the spice paste for a hotter coating.
• Citrus note: Add a little lime juice to the seasoning mixture for a sharper contrast.
• More aromatics: Add a small amount of ginger to the paste for extra warmth.
• Rice accompaniment: Serve with plain steamed rice to soak up the savoury-sweet coating.
• Vegetable side: Pair with simply cooked greens for a fresh counterpoint.

Common mistakes to avoid

• Cutting all the way through: Keep the chicken joined so it opens flat as one piece.
• Coarse seasoning: Pound or grind the aromatics thoroughly so they coat the chicken evenly.
• Dry steamer: Check the water during the hour and top it up if needed.
• Scorching the coating: Fry over moderate heat because the honey and kecap manis can darken quickly.
• Guessing doneness from colour: Check that the chicken is cooked through rather than relying on browning alone.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, in a covered pan with a splash of water or in the microwave.

Frequently asked questions