Ayam Kecap (Sweet Soy Sauce Chicken)

800g chicken thighs and drumsticks, bone-in and skin-on
2 tablespoons vegetable oil

The Paste

3 garlic cloves
4 Thai shallots
20g ginger
3 red chillies
3 candle nuts (or macadamia nuts)

The Sauce

4 tablespoons kecap manis
1 teaspoon sugar
1 teaspoon salt
250ml water

To Finish

1 red chilli, sliced diagonally
1 green chilli, sliced diagonally
2 spring onions, finely shredded

PREPARATION

1. Roughly chop the garlic, shallots, ginger, chillies and candle nuts, then pound into a smooth paste using a mortar and pestle.
2. Slice the red and green chillies diagonally, reserving half for cooking and half for garnish.
3. Finely shred the spring onions and place them in cold water to curl.

COOKING

1. Heat the vegetable oil in a wok over medium-low heat.
2. Fry the paste for 2–3 minutes until fragrant and the oils begin to release.
3. Add the chicken and turn to coat thoroughly in the paste.
4. Cook until lightly browned on all sides and the skin begins to colour.
5. Add the kecap manis, sugar and salt, stirring to coat the chicken evenly.
6. Add half of the sliced chillies and mix through.
7. Pour in the water and bring to a gentle simmer.
8. Cover and cook for 20 minutes, then remove the lid and simmer for a further 10 minutes until the sauce reduces into a thick glaze.
9. Garnish with the remaining chillies and curled spring onions before serving.

School of Wok Tips

• Candle nuts add richness and help bind the paste, but macadamia nuts make a great substitute.
• Fry the paste gently to develop flavour without burning the aromatics.
• Removing the lid towards the end helps create a glossy, sticky sauce.
• Bone-in chicken provides the best flavour and stays juicy during braising.

FAQs

What is kecap manis?
Kecap manis is a thick Indonesian sweet soy sauce made with soy sauce and palm sugar.

Can I use boneless chicken?
Yes, but reduce the cooking time as boneless chicken cooks more quickly.

What should I serve with Ayam Kecap?
Steamed jasmine rice is the traditional accompaniment and is perfect for soaking up the sauce.