Ayam Madu Kecap Limo - glazed fried chicken

Ingredients

• 4chicken thighs
• 30 ml (2 tablespoons)oil
• 45 ml (3 tablespoons)salty soy sauce (kecap asin)
• 45 ml (3 tablespoons)honey
• 45 ml (3 tablespoons)lime juice
• 5 ml (1 teaspoon)pepper

Instructions

1. 1

   Mix the marinade

   Mix the salty soy sauce, honey, lime juice and pepper thoroughly. Coat the chicken thighs in the marinade and leave them for at least 2 hours, stirring frequently.

2. 2

   Fry the chicken

   Heat the oil in a pan and fry the chicken for 15 minutes, or until done. Brush or baste it regularly with the marinade.

3. 3

   Reduce and glaze

   Heat the remaining marinade in a pan until it thickens. Coat the chicken with the glaze and serve.

What is ayam madu kecap limo?

The name describes chicken with honey and kecap, or soy sauce, with lime adding a sharp citrus note. This Indonesian-style dish brings together sweet, salty and tangy flavours in a simple pan-fried preparation.

The marinade seasons the chicken, while reducing the leftover mixture gives it a glossy finish. The recipe's short ingredient list keeps those flavours in focus.

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 honey contributes carbohydrate and oil contributes fat. Soy sauce also adds sodium, and the recipe's nutrition figures are not broken down reliably. Pair a thigh with rice and vegetables, adjusting the rice portion to balance the plate.

The marinade ingredients

Salty soy sauce: it provides the savoury base, so use the specified salty style rather than assuming a sweet soy sauce is interchangeable.

Honey and lime: honey adds sweetness and helps the glaze thicken, while lime juice balances it with acidity. Pepper adds a gentle warmth.

Marinating the chicken

Give the thighs at least 2 hours in the marinade, as directed, and stir them frequently so the coating is distributed. Keep the chicken chilled while it marinates.

Before frying, let excess marinade run back into the bowl or dish so the chicken is easier to handle in the pan. Reserve the leftover marinade for the glaze, as the method specifies.

Frying and checking doneness

Fry the chicken in the heated oil for 15 minutes, basting it regularly with marinade. Turn the pieces as needed so they cook evenly and do not stay on one side.

The recipe says to cook until done; check that the thickest part is cooked through before serving. Cooking time can vary with the size of the thighs and whether they are bone-in.

Making the glaze

Heat the remaining marinade in a pan until it thickens, then coat the cooked chicken with it. Stir as it heats and watch closely, since a honey-based mixture can darken quickly.

The glaze should cling to the chicken rather than run off like a thin sauce. Serve once the coating is applied.

What to serve with it

Plain rice is a straightforward match for the sticky, savoury-sweet glaze and helps make the sauce part of the meal. Steamed vegetables or a crisp salad can add freshness alongside the chicken.

If serving rice, portion it separately so you can adjust the balance of chicken, rice and vegetables to suit the meal.

Recipe notes & tips

• Marinate the chicken in the fridge for at least 2 hours.
• Stir the chicken through the marinade frequently for an even coating.
• Baste regularly while frying, as the recipe directs.
• Cook the chicken until the thickest part is cooked through.
• Keep a close eye on the honey marinade as it thickens for the glaze.

Variations

• Extra lime: add a little more lime juice to the finished dish for a sharper note.
• Fresh chilli: add sliced chilli at serving for extra heat.
• Ginger: add finely grated ginger to the marinade for a warmer flavour.
• Garlic: mix crushed garlic into the marinade for a more savoury finish.
• Rice accompaniment: serve with steamed rice to catch the glaze.

Common mistakes to avoid

• Short marinating time: allow at least 2 hours and stir frequently so the chicken is well coated.
• Uneven frying: turn the thighs as needed and check the thickest part for doneness.
• Skipping the basting: brush the chicken regularly with marinade as it cooks.
• Thin glaze: keep heating the remaining marinade until it thickens before coating the chicken.
• Overheating the glaze: watch it closely while it reduces so the honey does not darken too much.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until piping hot throughout; the glaze may thicken further as it cools.

Frequently asked questions