Ayam Kecap, or Indonesian Sweet Soy Chicken, is a beloved home-style dish that brings together rich, sticky-sweet flavours with a hint of spice and aromatic garlic. It’s a staple across Indonesian households, where the glossy sauce made from kecap manis (sweet soy sauce) transforms everyday chicken into something deeply comforting and delicious. This version offers a stir-fry twist that’s fast, fuss-free, and perfect for weeknight dinners.
What makes this dish shine is the balance of flavours — the sweetness of the kecap manis, the saltiness of regular soy sauce, the brightness from a splash of vinegar or lime, and the optional warmth of chili paste. Sautéed onion and garlic form the base, while coleslaw mix adds texture and colour with no extra chopping. It’s proof that a good stir-fry doesn’t need a long list of fancy ingredients.
Ready in under 30 minutes, this Ayam Kecap recipe is ideal for using up pantry staples and a few fresh items you likely already have on hand. Served over fluffy jasmine rice and optionally topped with fried shallots or fresh herbs, it’s a dish that’s simple, satisfying, and full of authentic Indonesian flavour.
Ingredients
- 500 grams chicken breast or thigh (cut into bite-sized cubes)
- 1 onion (sliced)
- 1/2 bag coleslaw salad mix (cabbage, carrot, etc)
- 2-3 cloves garlic (minced)
- 1 tablespoon oil (vegetable or peanut oil preferred)
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 1 tablespoon soy sauce (regular variety)
- 1 teaspoon vinegar (rice or white, or lime juice, to balance the sweetness)
- 1/2 teaspoon chili paste (optional, adjust to heat preference)
- 1/4 teaspoon white pepper
- chopped spring onions, fried shallots, or coriander (optional garnish)
Instructions
- In a small bowl, mix together the kecap manis, soy sauce, vinegar or lime juice, chili paste, and white pepper. Set aside.
- Heat the oil in a large wok or frying pan over medium-high heat. Add the chicken cubes and sear until browned and mostly cooked through (about 4–5 minutes). Remove and set aside.
- In the same pan, add a touch more oil if needed. Add garlic and sliced onion. Stir-fry until fragrant and the onion starts to soften (about 2–3 minutes).
- Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Let it cook for another 2–3 minutes until the sauce thickens slightly and coats the ingredients in a glossy glaze.
- Taste and adjust seasoning — add more soy for saltiness, more lime or vinegar for tang, or more kecap manis for sweetness.
- Serve hot over steamed jasmine rice. Garnish with spring onions, fried shallots, or coriander if you like.
Nutritional Information
- Per serving
- Energy: 245 kcal / 1024 kJ
- Fat: 9 g
- Protein: 28 g
- Carbs: 12 g
