Ayam Kecap Jepang - fried chicken in soysauce

Ingredients

• 1chicken
• 1/2onion
• 3 clovesgarlic
• 200 mlchicken stock
• 30 ml (2 tbsp)Japanese kecap
• 50 gpeas
• 50 gmushrooms
• 1 tspsalt
• 1/2 tsppepper
• 1leek
• 30 ml (2 tbsp)oil
• to tastespring onion, chopped, for garnish

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into 5 pieces. Thinly slice the mushrooms and onion, cut the leek into rings, and finely chop the garlic.

2. 2

   Fry the aromatics

   Heat the oil in a wok. Add the onion and garlic and fry for 2 minutes.

3. 3

   Brown the chicken

   Add the chicken to the wok and fry until browned.

4. 4

   Cook with vegetables

   Add the stock, peas, leek and mushrooms, followed by the kecap, pepper and salt. Cook until the chicken is done.

5. 5

   Garnish and serve

   Scatter the chopped spring onion over the chicken and serve.

What is ayam kecap Jepang?

Ayam kecap means chicken cooked with kecap, or sweet soy sauce, and this version brings in a Japanese-style kecap. The recipe pairs that savoury-sweet seasoning with chicken, stock and vegetables for a saucy wok dish.

Chicken pieces brown before simmering with the other ingredients, building flavour in the same pan. Peas, mushrooms and leek make it a substantial meal to serve with rice.

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 peas and any rice served alongside contribute carbohydrates. Oil carries much of the fat, and the stock and kecap contribute to the dish's saltiness. Serve with rice and an extra portion of vegetables if you want to balance the plate with more fibre.

Choosing the kecap

Japanese kecap: Use the Japanese-style soy sauce specified in the recipe. Its seasoning flavours both the chicken and the stock as they cook together.

Seasoning: Salt and pepper are added with the sauce. Taste the finished dish before adding any extra salt, since the kecap and stock can already be savoury.

Preparing the chicken

Cut size: Divide the chicken into 5 pieces, as directed, so it can brown in the wok and then cook in the sauce. Take care when handling raw chicken and wash hands and utensils afterwards.

Browning: Fry the pieces after the onion and garlic have softened for 2 minutes. Turn the chicken so the pieces brown on more than one side before adding the liquid.

Getting the vegetables ready

Mushrooms and onion: Slice them thinly so they cook through in the short, one-pan method. Cut the leek into rings and chop the garlic finely.

Peas: Add them with the stock, leek and mushrooms. This keeps the recipe's vegetables together for the simmering stage.

Checking when it is done

Chicken: Cook the mixture until the chicken is fully done; the recipe does not specify a separate simmering time. Check the thickest part of a piece before serving.

Sauce: The stock and kecap form the cooking liquid around the chicken and vegetables. If the pan starts to catch before the chicken is done, lower the heat and stir.

Serving the dish

Rice: Serve the chicken and sauce with cooked rice to make a filling plate. Spoon some of the vegetables and cooking liquid over the rice.

Garnish: Finish with chopped spring onion just before serving. Its fresh flavour contrasts with the savoury sauce.

Recipe notes & tips

• Prepare and slice all the vegetables before heating the wok.
• Brown the chicken in batches if the pieces do not fit without crowding the wok.
• Stir the sauce and vegetables occasionally so they cook evenly.
• Check the thickest chicken piece for doneness before serving.
• Add the spring onion at the end to keep its flavour fresh.

Variations

• Add ginger: Finely chop a little ginger and fry it with the garlic.
• Use different mushrooms: Swap in another variety, sliced to a similar thickness.
• Add chilli: Include chopped chilli with the onion and garlic for heat.
• Serve with noodles: Spoon the chicken and sauce over cooked noodles instead of rice.
• Add extra greens: Include more peas or another quick-cooking green vegetable.

Common mistakes to avoid

• Crowding the wok: The chicken may steam instead of brown; cook it in batches if needed.
• Cutting uneven pieces: They may finish at different times; make the 5 pieces as even as practical.
• Adding salt too early: The sauce may become overly salty; taste before adjusting at the end.
• Stopping too soon: Chicken may remain undercooked; check the thickest piece before serving.
• Leaving the garlic unattended: It can burn quickly; stir it with the onion during the 2-minute fry.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a pan with a splash of water or stock, stirring until hot throughout.

Frequently asked questions