What’s your childhood favorite food? To most Indonesian around my age, ahem, the top spot is probably reserved for ayam goreng mentega – fried chicken in buttery sweet soy sauce. Crispy fried chicken pieces, coated with sweet sticky buttery sauce that is finger licking good, you just know you are in for a good time with this dish.
Almost all restaurants that serve this dish use one whole chicken cut into roughly 20 pieces of chicken (with skin and bone intact). If you have a friendly butcher that is willing to help you chop up your chicken, by all mean do give the traditional method a try since the bone and the skin does improve the dish (but be ready to get messy comes chow time). For everyone else, I guarantee that using skinless boneless chicken thigh is delicious enough without taking away too many points from the traditional method.
- 600 gram boneless skinless chicken thigh, cut into strips
- 4 cloves garlic, bruised
- 1 tablespoon lime juice
- 1 teaspoon salt
- 100 gram all purpose flour
- ½ tablespoon tapioca starch (or corn starch)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper (or ground black pepper)
- enough oil for deep frying
- 2 tablespoon butter
- ½ onion (~200 gram), thinly sliced
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon sugar
- 3 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
- 1 tablespoon worcestershire sauce
- Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
- Whisk together all purpose flour, tapioca starch, and salt. Toss the chicken into flour mixture to fully coat. There shouldn't be any standing liquid at all at this point.
- Heat enough oil in a wok/pot for deep frying. Once the oil is hot enough (it should looks shimmering and runnier), add the coated chicken pieces, in batches if needed, and fry until golden brown. Set aside over a wire rack while we prepare the sauce.
- Melt butter in a frying pan over medium high heat. Sauté onion and garlic until fragrant and onion is translucent.
- Season with salt, ground pepper, and sugar. Mix well.
- Add Indonesian sweet soy sauce and worcestershire sauce. Mix well.
- Once the sauce bubbles, quickly return fried chicken pieces to the frying pan and toss gently to coat.
- Turn off the heat, and transfer to a serving plate. Serve immediately with steamed white rice.