Ayam Kecap Istimewa - Fried chicken in kecap sauce

Ingredients

• 1chicken
• 4shallots
• 1tomato
• 3 clovesgarlic
• 2 tbspkecap manis
• 1 tspWorcestershire sauce
• 125 mlchicken stock
• 1/2 tspsalt
• 1/2 tspblack pepper
• 2 tbspoil

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into small pieces and mix with the Worcestershire sauce, salt and pepper. Leave to marinate for at least 15 minutes.

2. 2

   Slice the aromatics

   Cut the shallots, garlic and tomato into thin slices.

3. 3

   Fry the aromatics

   Heat the oil in a pan and fry the shallots and garlic for 2 minutes.

4. 4

   Brown the chicken

   Add the chicken and fry until browned.

5. 5

   Add the sauce

   Add the stock, tomato and kecap manis, then mix well.

6. 6

   Simmer until tender

   Cover the pan and simmer gently until the chicken is cooked and the sauce has thickened.

What is ayam kecap?

Ayam kecap is an Indonesian chicken dish named for kecap manis, a thick, sweet soy sauce used to coat the meat. The sauce gives the chicken a sweet-savoury flavour as it simmers.

In this version, browned chicken cooks with shallots, garlic, tomato and stock. The tomato adds a fresh, gently tangy note to the rich sauce.

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 kecap manis and any rice served alongside contribute carbohydrates. Oil contributes fat, and the amount can vary depending on the chicken pieces used. Serve with a generous vegetable side and a measured portion of rice to balance the plate.

Choosing the ingredients

Kecap manis: this Indonesian sweet soy sauce is central to the dish and is thicker and sweeter than ordinary soy sauce. Worcestershire sauce adds a savoury note to the chicken marinade.

Chicken: the recipe calls for one chicken cut into small pieces. Smaller pieces are easier to coat with the sauce and cook through more evenly.

Build flavour in the pan

Shallots and garlic: fry them for the stated 2 minutes, stirring so they soften without catching. Their flavour forms the base of the sauce.

Browned chicken: fry the marinated pieces until browned before adding the liquid. Work in batches if needed to leave room for the pieces to colour rather than steam.

Simmer to the right texture

Gentle heat: once the stock, tomato and kecap manis are added, keep the pan at a gentle simmer with the lid on. A hard boil can make the chicken cook unevenly and the sauce reduce too quickly.

Doneness: check that the thickest pieces are cooked through. The sauce should have thickened enough to cling to the chicken; simmer a little longer if it is still thin.

Timing and preparation

Marinating: allow at least 15 minutes for the chicken to take on the Worcestershire sauce, salt and pepper. Use this time to slice the shallots, garlic and tomato.

Simmering: the recipe does not give a fixed simmering time, so use the chicken’s doneness and the sauce’s consistency as your cues rather than relying only on the clock.

Serving the chicken

Serve the chicken and its sauce with steamed rice, which works well with the sweet-savoury flavour. A simple vegetable side can add freshness and balance to the plate.

Spoon some sauce over the rice, but keep extra sauce available at the table so everyone can choose how much they want.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at a similar rate.
• Pat the chicken dry before frying if the marinade has left it very wet.
• Avoid crowding the pan while browning; cook in batches if necessary.
• Keep the heat gentle after adding the stock so the sauce reduces steadily.
• Taste the sauce near the end and adjust the seasoning only if needed.

Variations

• Add chilli: include sliced fresh chilli with the shallots for heat.
• Use chicken thighs: choose boneless thighs for easy serving and juicy pieces.
• Add ginger: fry a little sliced ginger with the shallots and garlic for extra warmth.
• Include vegetables: add sliced peppers during the simmer for a more substantial dish.
• Finish with spring onion: scatter sliced spring onion over the chicken just before serving.

Common mistakes to avoid

• Crowding the pan: the chicken can steam rather than brown, so fry it in batches.
• Slicing unevenly: pieces of very different sizes cook at different rates, so cut them as evenly as possible.
• Using a hard boil: the sauce may reduce too fast, so lower the heat to maintain a gentle simmer.
• Adding the kecap too early: it can catch during browning, so add it with the stock and tomato.
• Stopping while the sauce is thin: leave the covered pan to simmer gently until the sauce thickens.

How to store

Refrigerate leftovers in a covered container once cooled, and use within 3–4 days. Reheat thoroughly in a pan over a gentle heat, adding a splash of water or stock if the sauce has become too thick.

Frequently asked questions