Ayam Taoco Pedas - fried spicy chicken

Ingredients

• 1chicken
• ½ tbsp (7.5 ml)lime juice
• 1 tspsalt
• 1 bunchchives
• 3shallots
• 4 clovesgarlic
• 3red chillies
• 3red bird’s eye chillies
• 2Indonesian bay leaves
• 2lemongrass stalks
• 1 tbsptauco (fermented soybean paste)
• 1tomato
• ½ tspsalty soy sauce
• ½ tspsalt
• ¼ tsppepper
• ½ tsppalm sugar
• 200 mlwater
• as needed; 2 tbsp (30 ml) for the aromaticsoil

Instructions

1. 1

   Season the chicken

   Cut the chicken into 12 pieces. Rub with the lime juice and 1 tsp salt, then leave to rest for at least 30 minutes.

2. 2

   Prepare the aromatics

   Thinly slice the shallots and garlic, cut the red chillies into strips, and cut the chives into pieces. Chop the tomato into small pieces.

3. 3

   Fry the chicken

   Heat enough oil in a pan to fry the chicken until browned and cooked through. Set the chicken aside.

4. 4

   Fry the aromatics

   Heat 2 tbsp oil in a pan. Add the shallots, garlic, red chillies, bird’s eye chillies, Indonesian bay leaves and lemongrass, and fry for 4 minutes.

5. 5

   Add tauco

   Stir in the tauco and fry for 1 minute.

6. 6

   Add tomato and chives

   Add the tomato and chives and mix well, then add the chicken and mix again.

7. 7

   Finish the sauce

   Add the salty soy sauce, ½ tsp salt, pepper and palm sugar. Pour in the water, mix well and cook until done.

What is Ayam Taoco Pedas?

Ayam Taoco Pedas is an Indonesian chicken dish whose name describes chicken with spicy tauco, a fermented soybean paste. It brings together fried chicken, chillies and fragrant aromatics in a savoury sauce.

This version browns the chicken first, then adds it to a pan of fried seasonings and finishes everything with water. That gives the chicken a browned start while letting it take on the flavour of the sauce.

Nutrition and macros by portion

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

The chicken supplies most of the protein, while the palm sugar and tomato contribute some carbohydrate. Most of the fat comes from frying the chicken and aromatics in oil; serve it with vegetables alongside rice to balance the plate.

The chicken and its seasoning

Chicken pieces: cutting a whole chicken into 12 pieces gives you a mix of cuts. The initial frying browns them before they go back into the sauce.

Lime and salt: rubbing these over the chicken and leaving it for at least 30 minutes seasons it before frying. Keep this resting time in mind when planning the cooking.

Building the aromatic base

Shallots and garlic: thin slices let these cook alongside the chillies and herbs for the stated 4 minutes. Stir as they fry so the mixture cooks evenly.

Lemongrass and salam: these add fragrant, herbal notes to the base. Salam refers to Indonesian bay leaves, which are usually removed before serving.

Using tauco and chillies

Tauco: fry it for 1 minute with the aromatics before adding the tomato. This brief step incorporates the paste into the seasoned oil.

Chillies: the recipe uses both red chillies and bird’s eye chillies, so it has more than one source of heat. For a milder result, use fewer chillies while keeping the other ingredients and method unchanged.

Finishing the sauce

Tomato and chives: add these after frying the tauco, then mix in the chicken. The tomato becomes part of the cooking liquid, while the chives bring a fresh, savoury note.

Water and seasoning: add the water with the soy sauce, salt, pepper and palm sugar, then cook until done as the recipe directs. The final sauce should coat the chicken rather than remain separate from it.

Timing and doneness

Resting time: the chicken needs at least 30 minutes with lime juice and salt before frying. Prepare and slice the other ingredients during this wait.

Cooking stages: the method specifies 4 minutes for the aromatics and 1 minute for the tauco, followed by cooking with the water until done. The total time can vary with the size of the chicken pieces and the pan.

What to serve alongside

Rice: plain steamed rice is a straightforward match for the savoury, spicy sauce and helps make the chicken part of a filling meal.

Vegetables: serve with a simply cooked green vegetable or a fresh salad to add contrast to the rich chicken and sauce.

Recipe notes & tips

• Cut the chicken into 12 pieces as directed so it can be fried and returned to the sauce in manageable portions.
• Have the sliced aromatics and chopped tomato ready before heating the oil.
• Use enough oil to fry the chicken, then measure 2 tbsp for frying the aromatics.
• Keep the aromatics moving as they fry for 4 minutes.
• Take out the Indonesian bay leaves before serving.
• Taste the finished sauce before serving and adjust only if needed.

Variations

• Milder heat: use fewer chillies to soften the spice.
• More herbs: add extra chives for a stronger savoury note.
• Chicken pieces: use prepared chicken pieces instead of cutting up a whole chicken.
• Extra tomato: add another tomato for a more tomato-forward sauce.
• Rice accompaniment: serve with steamed rice to round out the meal.

Common mistakes to avoid

• Skipping the rest: leave the chicken with lime and salt for at least 30 minutes before frying.
• Crowding the pan: fry the chicken in batches if needed so the pieces can brown rather than crowd together.
• Burning the aromatics: keep them moving during their 4-minute fry.
• Adding tauco too late: fry it with the aromatics for 1 minute before adding tomato and chives.
• Forgetting the water: add all 200 ml with the seasonings so the chicken can finish cooking in the sauce.

How to store

Refrigerate leftovers in a covered container once cooled, and eat within 3–4 days. Reheat thoroughly in a pan or microwave, adding a splash of water if the sauce has thickened.

Frequently asked questions