Ingredients with Measurements:
- 1 kg chicken thighs, bone-in and skin-on
- 1/2 cup sweet soy sauce (kecap manis)
- 1/4 cup tamarind juice
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 red chili peppers, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp chopped scallions (optional)
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a bowl, mix together sweet soy sauce and tamarind juice. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add garlic and onion, and sauté until fragrant.
4. Add chicken thighs, skin-side down, and cook until browned, about 5 minutes.
5. Flip chicken over and add red chili peppers, salt, and black pepper. Stir to combine.
6. Pour in sweet soy sauce and tamarind mixture, and add water. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 30 minutes or until chicken is cooked through.
8. In a small bowl, mix together cornstarch and water. Add to the skillet and stir until sauce thickens.
9. Garnish with chopped scallions, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 22g
Carbohydrates: 22g
Protein: 36g
Sodium: 1320mg
Sugar: 16g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Tamarind juice can be substituted with lime juice or vinegar.
- Red chili peppers can be substituted with dried chili flakes or omit if you prefer less spicy.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans for a more colorful and nutritious dish.
- Use shrimp or tofu instead of chicken for a vegetarian version.
- Add ginger or lemongrass for extra flavor.
Tips and tricks:
- Marinate chicken in sweet soy sauce and tamarind mixture for 30 minutes before cooking for more flavor.
- Use a non-stick skillet or wok to prevent chicken from sticking.
- Adjust the amount of sweet soy sauce and tamarind juice to your liking.
- Serve with steamed rice to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet or microwave until heated through.
Presentation ideas:
Serve on a platter with steamed rice and garnish with chopped scallions and sliced red chili peppers.
Garnishes:
Chopped scallions and sliced red chili peppers
Pairings:
Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Suggested side dishes:
Stir-fried bok choy, sautéed green beans, or roasted sweet potatoes.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture.
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
Ayam Kecap Asam Manis is a popular Indonesian dish that combines sweet and sour flavors. It is often served with steamed rice and is a staple in Indonesian cuisine.
Flavor profiles:
Sweet, sour, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables for a complete meal.
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Region: Indonesian