Ayam Masak Kicap is a deeply savory and sweet Malaysian chicken stew that tantalizes the taste buds. The chicken is first fried to a golden brown, then braised in a thick, syrupy black sauce made from sweet soy sauce and aromatic spices. This dish is perfect for those who enjoy rich flavors and a glossy, sticky glaze that clings to tender chicken pieces, making it a delightful addition to any meal.
Cook with confidence
Cook's notes
For the best texture, ensure the chicken is fried until golden brown but not fully cooked before braising. This allows it to absorb the flavors of the sauce while finishing cooking. Keep the heat low during braising to prevent the sauce from burning, and stir occasionally to ensure even coating.
Substitutions
If you can't find Kecap Manis, you can substitute it with a mix of regular soy sauce and a bit of brown sugar to achieve a similar sweetness and color. For a lighter option, skinless chicken breasts can be used instead of chicken pieces, though they may require less cooking time.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a pan over low heat, adding a splash of water if needed to maintain moisture and prevent drying out.
Common failures
Common issues include the sauce burning if the heat is too high during braising. To prevent this, keep the heat low and stir occasionally. If the sauce is too thin, allow it to simmer longer to thicken, or mix a small amount of cornstarch with water and add it to the sauce to achieve the desired consistency.
Why these ingredients
How each main ingredient earns its place in this recipe
-
Kecap Manis
Kecap Manis provides a rich sweetness and deep color to the dish, creating a glossy glaze that enhances the overall flavor profile.
-
Chicken
Using chicken pieces ensures a juicy and tender texture, allowing them to soak up the savory flavors of the sauce during cooking.
-
Onion
Sautéing the onion adds sweetness and depth to the dish, while also providing a base for the aromatic spices to infuse their flavors.
Preparation
-
Step 1 15 minLightly season the chicken pieces with salt. Heat a generous amount of cooking oil in a wok over medium-high heat. Fry the chicken until golden brown and mostly cooked through, about 15 minutes. Make sure to turn the pieces occasionally for even cooking. Once done, remove the chicken from the wok and drain excess oil on a paper towel.
-
Step 2 5 min
Leave about 2 tablespoons of oil in the wok. Add the sliced onion, minced garlic, minced ginger, star anise, and cinnamon stick. Sauté the mixture until the onions are translucent and the spices release their aromatic fragrance, approximately 5 minutes. Stir frequently to prevent sticking and ensure even cooking.
-
Step 3 15 minReturn the fried chicken to the wok. Pour in the Kecap Manis and light soy sauce, followed by the water. Stir to combine all the ingredients well. Reduce the heat to low and let the chicken braise in the sauce until it thickens into a glossy, jet-black glaze that coats each piece of chicken, about 15 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the wok.
-
Step 4
Once the sauce has thickened, taste and adjust the seasoning if necessary. If you prefer a sweeter sauce, you can add a little more Kecap Manis. If it’s too sweet, a splash of light soy sauce can balance the flavors.
-
Step 5
Remove the wok from heat and let the dish rest for a few minutes. This allows the flavors to meld together. Serve hot over steamed rice or with your favorite side dishes.
-
Step 6
Garnish with chopped green onions or cilantro if desired for an added touch of freshness and color before serving.
Cook notes from readers
No reader notes yet. Be the first to share what worked in your kitchen.
Log in to leave a cook note.