Ayam Kentang Goreng is a comforting Indonesian stir-fry that brings together tender chicken and crispy, golden-brown potatoes, all coated in a rich, sweet-savory sauce.
The dish is flavoured with kecap manis, Indonesia’s signature sweet soy sauce, and a blend of aromatic spices like coriander, turmeric, and cumin. The result is a perfect harmony of flavours and textures, where the sweetness of the kecap manis balances the savory notes of soy sauce and the warmth of the spices.
Whether you’re serving it over steamed rice or with noodles, Ayam Kentang Goreng is a versatile and satisfying meal that’s easy to prepare. The addition of sambal oelek adds a touch of heat for those who enjoy a spicy kick, while fried shallots and fresh herbs provide a delightful finishing touch. This dish is a wonderful way to bring the flavours of Indonesia into your kitchen.
Ingredients
- 500 gram chicken breast (diced into bite sized pieces)
- 2 medium potatoes
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 thumb ginger (minced)
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 2 tablespoons soy sauce
- 1 tablespoon sambal oelek (optional)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon coriander (ground)
- 1/2 teaspoon turmeric (ground)
- 1/2 teaspoon cumin (ground)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 tablespoons vegetable oil (for frying)
- 1 handful spring onion (or green onion)
- fried shallots (for garnish)
- 1 packet noodles (cooked as per packet)
Instructions
Prepare the Potatoes:
- In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the diced potatoes and fry until golden brown and crispy on the outside but tender on the inside, about 8-10 minutes. Stir occasionally to ensure even cooking. Remove the potatoes from the pan and set them aside on a plate lined with paper towels to drain excess oil.
- Meanwhile, cook your noodles if using, as per the packet instructions. Alternatively, this dish goes well paired with steamed rice also.
Cook the Chicken:
- In the same pan, add the remaining 1 tablespoon of oil. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Add the minced garlic, ginger and chopped onion to the pan with the chicken. Sauté until the onion becomes translucent and fragrant, about 3 minutes.
Season the Stir-Fry:
- Add the ground coriander, turmeric, cumin, salt, and white pepper to the pan. Stir well to coat the chicken and onions with the spices. Pour in the kecap manis and soy sauce (and sambal oelek if using). Stir to combine, making sure the chicken is evenly coated in the sauce. Cook for another 2-3 minutes, allowing the flavours to meld together.
Combine with Potatoes:
- Add the fried potatoes back into the pan and gently toss to combine with the chicken and sauce. Cook for another 2 minutes to warm the potatoes and let them absorb the sauce. add spring onion and the cooked noodles if using and toss around.
Serve:
- Transfer the Ayam Kentang Goreng to a serving dish. Garnish with fried shallots
Nutritional Information
- Per serving
- Energy: 410 kcal / 1714 kJ
- Fat: 27.5 g
- Protein: 30 g
- Carbs: 25 g
