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Ayam masak kicap is one Malay dish which is commonly found in Malaysia or even 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 has to be the first recipe to record and share on Nyonya Cooking. This dish is popularly sold at stalls or restaurants.
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 tugs on the the meat. Therefore, the chicken pieces will need to be fried before hand. This ensures that every bite has gravy as it coats the fried batter.
When deep frying can be a hassle, marinade chicken with the blended ingredients and sauces overnight or at least 4 hours. Then, saute the marinated chicken and gravy until cooked in 2 tablespoons of oil. This could be a quick weekday dish!
Honey should be the main ingredient that provides sweetness to the dish. Honey can be expensive expensive in certain countries. So, sugar can be added to make the dish sweeter. 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.
Add some oil to the 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.
