Ingredients with Measurements:
- 1 kg chicken thighs, bone-in and skin-on
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 tbsp vegetable oil
- 1/2 cup sweet soy sauce (kecap manis)
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- Salt and pepper to taste
- Lime wedges and chopped scallions for garnish
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip the chicken and cook for another 5-7 minutes until browned on the other side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic, shallots, and red chilies. Cook for 1-2 minutes until fragrant.
3. Add the sweet soy sauce, soy sauce, water, tamarind paste, brown sugar, salt, and pepper. Stir to combine and bring to a simmer.
4. Add the chicken back to the skillet and coat with the sauce. Cover and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
5. Serve the Ayam Kecap Pedas hot with lime wedges and chopped scallions for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for cooking chicken, simmer for sauce
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 27g
Protein: 32g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks
- Red chilies can be substituted with green chilies or jalapenos
- Tamarind paste can be substituted with lime juice or vinegar
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the dish
- Use shrimp or tofu instead of chicken for a vegetarian option
- Add more or less spice depending on personal preference
Tips and tricks:
- Use a splatter screen to prevent oil from splattering while cooking the chicken
- Make sure to brown the chicken well before adding it back to the sauce for maximum flavor
- Adjust the sweetness and saltiness of the sauce to taste
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Ayam Kecap Pedas in a large serving dish with lime wedges and chopped scallions on top.
Garnishes:
Lime wedges and chopped scallions
Pairings:
Steamed rice, fried rice, or noodles
Suggested side dishes:
Stir-fried vegetables, cucumber salad, or pickled vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens
- If the chicken is not cooked through, simmer for a few more minutes until it reaches an internal temperature of 165°F
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Ayam Kecap Pedas is a traditional Indonesian dish that is popular in many Southeast Asian countries. It is typically made with chicken, soy sauce, and spices.
Flavor profiles:
Salty, sweet, spicy
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian