Ayam kecap pedas, or spicy soy sauce chicken, is a delicious dish of chicken cooked with chillies and Indonesian sweet soy sauce, or kecap manis. It’s spicy and slightly sweet. Healthy herbs like lemongrass, galangal and ginger add to the fragrance and the layers of taste.
This dish requires many ingredients, but most of them are optional, like the herbs. For a quick and simple meal, you can leave out all other ingredients except for the chillies, shallots, garlic, soy sauce – and of course, the chicken!
Often, Indonesians cook bone-in chicken, such as the whole drumstick or chicken breast. But for this recipe, I’ve used fresh chicken cubes; you can buy these straight from the supermarket, saving you the hassle of portioning the chicken. Also, chicken cubes are easy to share. You can get small portions for either a single meal or a small family — they’re quicker and easier to cook.
For sauteed or dry dishes like this, chicken cubes work as well as bone-in chicken. However, bone-in chicken is a must for soups or gravied chicken dishes like ayam kalio or sop ayam Pak Min. The stock derived from the chicken bones really add to the depth of the dish.
The kecap manis, or sweet soy sauce, used here might make the dish a little too sweet for many people’s tastes. In this case, I recommend using Chinese unsweetened dark soy sauce instead, which will work as well. This will result in a darker, almost-black colour to the dish, which might make you think you’re doing something wrong. Don’t freak out over the colour!Print
This recipe is for a spicy-sweet sauteed chicken dish, with reduced gravy. Here, chicken cubes are cooked in sauteed spices and herbs, chillies, and sweet soy sauce.
- 200g chicken, cubed
- 2 tsp chopped spring onions
- 2 large green chillies, sliced
- 2 bird’s eye chillies, sliced
- Juice from 1 lime
- 4 shallots, sliced
- 3 cloves garlic, chopped
- 2 tbsp sweet soy sauce
- ½ tsp white pepper
- 1 inch ginger, peeled & chopped
- 1 inch galangal, peeled & sliced
- 1 stalk lemongrass, bruised & sliced
- 1 bay leaf
- 100 ml water
- Salt to taste
- 3 tbsp vegetable oil
- Wash the chicken cubes and soak in water, salt and lime juice for 15 min. Drain and set aside.
- Heat the oil in a pan or wok, over medium heat. Add the sliced shallots. Sauté until soft and fragrant, about 3 min.
- Add the chopped ginger, garlic and spring onions. Sauté until fragrant, about 2 min.
- Add the white pepper, lemongrass, galangal, green chillies and bird’s eye chillies. Sauté for another 2 min.
- Add the sweet soy sauce, bay leaf and water. Bring to a boil.
- Add the chicken. Lower the heat and continue to cook until the chicken is fully cooked through, and the gravy is reduced, about 10 min. Stir continuously.
- Increase the heat and stir until the sauce has thickened and most of the liquid has evaporated. Turn off the heat and serve.
- The number of chillies used in this dish is moderate; if you like really spicy food, feel free to add more, and if you don’t, you can reduce or eliminate the bird’s eye chillies altogether.
Keywords: Kecap Manis, Spicy