Ayam masak kicap is one Malay dish which is commonly found in Malaysia or even in Indonesia. The Malay word ‘ayam’ refers to chicken, ‘masak’ means cook and ‘kicap’ brings the meaning of soy sauce. This sweet and spicy chicken dish uses a blend of spices along with a combination of dark soy sauces. The taste is absolutely divine. I knew that this had to be the first recipe to record and share on Nyonya Cooking. This dish is popularly sold at stalls or restaurants around Malaysia.
Sweet and spicy soy sauce chicken is not as plain as it sounds or appears to be. It has a combination of flavours to it. The gravy itself is enough to keep you begging for more. The best part is when the gravy coats the meat. Therefore, the chicken pieces need to be fried before hand to ensure that they will be easily coated with the gravy.
When deep frying becomes a hassle, marinate chicken with the blended ingredients and sauces overnight or for at least 4 hours. Then, saute the marinated chicken and gravy in 2 tablespoons of oil and turn it into a quick weekday dish instead.
Honey is the main ingredient that provides sweetness to the dish. It could be expensive in certain countries. Therefore, it can be substituted with sugar. However, this is optional. Feel free to use other sweetener such as agave syrup.
Ayam Masak Kicap Madu is also known as: Sweet and spicy soy sauce chicken
Blend yellow onion, ginger, garlic and chilli. Add 1 tablespoon of water to ease the blending.
Heat up some oil to fry the chicken meat. Coat the chicken meat with some corn flour before frying.
Heat up some oil in a pan to saute the blended ingredients. Add star anise and cinnamon. When the blended ingredients have slightly darkened, add dark soy sauce and some water. Let the gravy simmer and add a few dashes of salt. Add honey and sugar (optional).
Add the fried chicken meat to the gravy. Allow the dish to cook for 15 minutes. Stir from time to time.