Ayam Kecap

🥘 Ingredients

• Indonesian sweet soy sauce
  1/3 cup
• black pepper
  1/2 tsp
• chicken (in pieces)
  1.75 lbs
• chilli (sliced diagonally)
  2
• cooking oil
• garlic (finely sliced)
  2 cloves
• onion (sliced)
  2
• salt
  1 tsp
• tamarind juice or pomegranate molasses
  3 tbsp

🍳 Cookware

• wok
• frying pan

1. 1

   Marinade the chicken with tamarind juice or pomegranate molasses and salt . Pierce the meat by using a skewer or fork. Set aside and leave it to rest for about ⏱️ 30 minutes .

   chicken: 1.75 lbs (in pieces), tamarind juice or pomegranate molasses: 3 tbsp, salt: 1 tsp
2. 2

   When you're ready to cook, heat the cooking oil on a wok or frying pan . Start deep-frying or steam-frying the chicken. For the latter, heat two tablespoons of oil on a frying pan and fry the chicken pieces until they turn opaque. Then turn the heat down and put the lid on the pan to steam-cook the poultry.

   cooking oil
3. 3

   If you use boneless chicken, it will normally take about ⏱️ 12-15 minutes to deep-fry. If you use chicken with bone, it may take slightly longer, around ⏱️ 20-25 minutes . Set aside.
4. 4

   Then, fry the onion in a pan with cooking oil until it's light golden in colour. Add in the garlic and chilli . Continue to fry for about ⏱️ 3 minutes before you put in the Indonesian sweet soy sauce , black pepper , and salt.

   onion: 2 (sliced), cooking oil, garlic: 2 cloves (finely sliced), chilli: 2 (sliced diagonally), Indonesian sweet soy sauce: 1/3 cup, black pepper: 1/2 tsp
5. 5

   Cook further for about ⏱️ 3-5 minutes until you see the sauce bubbling. Lastly, add in the fried chicken. Stir until all the meat is coated with soy sauce. Let it cook and simmer for about ⏱️ 3 minutes before you turn the heat off.