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Ayam Kecap Pedas: Spicy Soy Sauce Chicken

Ayam Kecap Pedas: Spicy Soy Sauce Chicken

  • Author: Deyana Goh
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Poultry
  • Method: Sautéing
  • Cuisine: Indonesian
  • Diet: Halal


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


  1. Wash the chicken cubes and soak in water, salt and lime juice for 15 min. Drain and set aside.
  2. Heat the oil in a pan or wok, over medium heat. Add the sliced shallots. Sauté until soft and fragrant, about 3 min.
  3. Add the chopped ginger, garlic and spring onions. Sauté until fragrant, about 2 min.
  4. Add the white pepper, lemongrass, galangal, green chillies and bird’s eye chillies. Sauté for another 2 min.
  5. Add the sweet soy sauce, bay leaf and water. Bring to a boil.
  6. 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.
  7. Increase the heat and stir until the sauce has thickened and most of the liquid has evaporated. Turn off the heat and serve.

Ayam Kecap Pedas is ready


  • 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