Ayam Kuluyuk - fried chicken in sweet and sour sauce

Ingredients

• 350 gchicken thighs
• 3 clovesgarlic
• ½ tspsalt
• ¼ tsppepper
• 50 gcornflour
• as neededoil, for frying
• 2eggs
• 50 gcornflour
• 100 gpineapple
• 2 clovesgarlic
• ½onion
• 2red chillies
• 4 tbsptomato sauce or ketchup
• ½ tspsalt
• ½ tsppalm sugar
• ½ tsppepper
• ½ tspvinegar
• 300 mlwater
• 2 tbspcornflour
• 1 tbspwater, for the cornflour slurry
• 2 tbspbutter

Instructions

1. 1

   Prepare ingredients

   Finely chop the garlic. Cut the pineapple into small cubes, remove the seeds from the chillies and slice them into thin rings, and thinly slice the onion. Cut the chicken into small pieces.

2. 2

   Season chicken

   Mix the chicken with ½ tsp salt, ¼ tsp pepper and 50 g cornflour.

3. 3

   Coat chicken

   Beat the eggs. Dip the seasoned chicken in the egg, then coat it in the remaining 50 g cornflour.

4. 4

   Fry chicken

   Heat oil in a pan and fry the chicken until golden brown and cooked through.

5. 5

   Cook aromatics

   Heat oil in a pan and fry the garlic, onion and chillies for 2 minutes.

6. 6

   Add pineapple

   Add the pineapple and cook for 2 minutes.

7. 7

   Build the sauce

   Add the tomato sauce, ½ tsp salt, ½ tsp palm sugar and ½ tsp pepper, then mix well. Pour in 300 ml water and bring the mixture to the boil.

8. 8

   Thicken sauce

   Stir in the cornflour dissolved in 1 tbsp water, followed by ½ tsp vinegar. Cook until the sauce has thickened.

9. 9

   Serve together

   Pour the sauce over the fried chicken and serve.

What is ayam kuluyuk?

Ayam kuluyuk is an Indonesian-style chicken dish served with a sweet-and-sour sauce, often featuring pineapple and tomato. Its crisp chicken and bright, savoury-sweet topping make it a contrast of textures and flavours.

This version keeps the chicken and sauce as separate components until serving. That helps the coating stay crisp for longer and lets you control how much sauce each portion gets.

Nutrition and macros by portion

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

The chicken and eggs provide most of the protein, while the cornflour and palm sugar contribute carbohydrates. Frying oil and butter are the main sources of fat; serve with rice and a generous portion of vegetables to make the meal more balanced.

Why the coating works

Cornflour first: mixing the chicken with cornflour helps give the egg a surface to cling to. The second coating of cornflour forms the outer crust as the chicken fries.

Even pieces: cut the thighs into similarly sized bites so they cook at a similar pace. Smaller pieces also pick up more of the sauce when served.

Frying the chicken

Oil temperature: the recipe does not specify a temperature, so heat the oil until a small piece of coating sizzles when added. If the coating darkens quickly, lower the heat; if it barely sizzles, let the oil heat further.

Work in batches if needed to avoid crowding the pan. Fry until the pieces are golden and cooked through, then lift them out and let excess oil drain.

Building the sweet-and-sour sauce

Aromatics first: frying the garlic, onion and chillies for 2 minutes softens them and starts the sauce’s savoury base. Add the pineapple next and cook it for another 2 minutes.

Balance: tomato sauce brings sweetness and acidity, while vinegar sharpens the flavour and palm sugar rounds it out. Taste the sauce as it thickens and adjust the seasoning only if needed.

Getting the sauce texture right

Slurry: mix the 2 tbsp cornflour with 1 tbsp water until smooth before adding it to the boiling sauce. Stir as you pour to help it thicken evenly and avoid lumps.

Doneness: the sauce is ready when it has thickened enough to coat a spoon. If it gets thicker than you like, loosen it with a little water.

Serving the dish

Serve the sauce over the chicken just before eating, or offer it alongside so everyone can add their own. This keeps more of the coating crisp.

Rice is a simple accompaniment that works well with the sweet-and-sour sauce. Add a green vegetable, such as steamed broccoli or pak choi, for a more rounded plate.

Recipe notes & tips

• Pat the chicken dry before coating so the cornflour does not turn pasty.
• Shake off excess cornflour before frying for a more even crust.
• Fry in batches if the pan is crowded, allowing the coating to brown rather than steam.
• Mix the cornflour slurry again just before adding it, as the starch can settle.
• Keep the sauce separate until serving if you want the chicken to stay crisp.

Variations

• Milder sauce: remove the chilli seeds and use one chilli instead of two.
• More pineapple: add extra small cubes for a fruitier sauce.
• Chicken breast: use bite-sized breast pieces and take care not to overcook them.
• Extra vegetables: add sliced capsicum with the pineapple and cook until just tender.
• Tangier finish: add a little more vinegar, tasting as you go.

Common mistakes to avoid

• Crowded frying pan: the chicken may steam instead of crisping; fry it in batches.
• Uneven chicken pieces: some can finish before others; cut them to a similar size.
• Lumpy slurry: cornflour may clump if added dry; dissolve it in water before stirring it into the sauce.
• Sauce added too early: the coating softens as it sits; pour the sauce over just before serving.
• Overcooked aromatics: garlic can turn bitter if browned too much; cook it with the onion and chilli for the stated 2 minutes.

How to store

Store leftover chicken and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the sauce in a pan until hot and warm the chicken in an oven until heated through; the coating may be less crisp after storage.

Frequently asked questions