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Ayam Goreng Saus Kecap Inggris - Chicken with Worcestershire Sauce

This delicious dish stacks up to the best of Chinese takeout! It has the right amount of sauce that goes perfectly with steamed rice to make for a satisfying meal.
Ayam Goreng Saus Kecap Inggris - Chicken with Worcestershire Sauce.

Ayam Goreng Saus Kecap Inggris - Chicken with Worcestershire Sauce.

Ayam goreng saus kecap Inggris is a dish of crispy fried chicken pieces served with sweet and savory Worcestershire sauce. This is a popular Chinese dish in Indonesia, and one of the many fried chicken dishes that I grew up with.

Worcestershire sauce is called kecap Inggris in Indonesia, and since the main ingredient for this sauce is Worcestershire sauce, we call this dish ayam goreng saus kecap Inggris.

Aside from this dish, two other popular fried chicken dish for many Chinese Indonesians are ayam goreng lada garam (spicy chili fried chicken) and ayam goreng mentega (fried chicken in buttery sweet soy sauce).

Ingredients for ayam goreng saus kecap Inggris (chicken with Worcestershire sauce): chicken, garlic, lime/lemon juice, salt, all-purpose flour, ground white pepper, Worcestershire sauce, tomato ketchup, oyster sauce, sweet soy sauce, light soy sauce, nutmeg, water/chicken stock, butter, onion, scallions, and cornstarch.

Ingredients for ayam goreng saus kecap Inggris (chicken with Worcestershire sauce): chicken, garlic, lime/lemon juice, salt, all-purpose flour, ground white pepper, Worcestershire sauce, tomato ketchup, oyster sauce, sweet soy sauce, light soy sauce, nutmeg, water/chicken stock, butter, onion, scallions, and cornstarch.

Ingredients for ayam goreng saus kecap Inggris

I. Fried chicken

For the fried chicken, we will need chicken breast/thigh, garlic, lime/lemon juice, salt, all-purpose flour, cornstarch/tapioca starch, and ground white pepper.

II. Worcestershire sauce

For the sauce, we will need Worcestershire sauce, tomato ketchup, oyster sauce, sweet soy sauce (Indonesian: kecap manis), light soy sauce, water/chicken stock, butter, onion, garlic, scallions, and cornstarch.

(1) Fry chicken until golden brown. (2) Sauté onion, garlic, and white part of scallion. (3) Add Worcestershire sauce mix and thicken with cornstarch. (4) Coat fried chicken pieces with the sauce.

(1) Fry chicken until golden brown. (2) Sauté onion, garlic, and white part of scallion. (3) Add Worcestershire sauce mix and thicken with cornstarch. (4) Coat fried chicken pieces with the sauce.

Part I: Fried chicken

Marinate chicken with bruised garlic/garlic powder, lime/lemon juice, and salt for 15 minutes.

Whisk together all-purpose flour, cornstarch/tapioca starch, and salt in a mixing bowl. Coat the marinated chicken pieces with the flour mixture.

Heat enough oil in a wok/pot for deep-frying and wait until the oil is hot. Hot oil should look shimmering and runnier.

Finally, fry chicken pieces until golden brown, in batches if necessary. Set aside fried chicken over a wire rack to remove excess oil.

Garnish the chicken dish with thinly sliced scallions and serve immediately.

Garnish the chicken dish with thinly sliced scallions and serve immediately.

Part II: Sauce

Mix Worcestershire sauce, tomato ketchup, oyster sauce, sweet soy sauce, light soy sauce, ground nutmeg, and water/chicken. Set aside.

Heat 3 tablespoons oil and butter in a wok over medium-high heat. Sauté onion, garlic, and the white part of scallion until the onion wilts and turns translucent. About 3 minutes.

Add Worcestershire sauce mix into the wok and cook until boiling. Add cornstarch slurry and cook for 2 minutes, or until the sauce is thick.

Return fried chicken pieces to the wok, gently toss to coat.

Turn off the heat. Transfer the dish to a serving plate and garnish with the green part of the scallions. Serve immediately with steamed white rice.

Ayam Goreng Saus Kecap Inggris - Chicken with Worcestershire Sauce.

Ayam Goreng Saus Kecap Inggris - Chicken with Worcestershire Sauce.

Ayam Goreng Saus Kecap Inggris - Chicken with Worcestershire Sauce

5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Serves: 4

Print Recipe

Ingredients

  • Fried chicken
  • 600 gram boneless skinless chicken thigh/breast, cut into bite-size pieces
  • 4 cloves garlic, bruised (or 1 teaspoon garlic powder)
  • 1 tablespoon lime/lemon juice
  • 1 teaspoon salt
  • 100 gram all-purpose flour
  • ½ tablespoon cornstarch/tapioca starch
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper (or ground black pepper)
  • enough oil for deep frying
  • Worcestershire sauce mix
  • 3 tablespoon Worcestershire sauce (Indonesian: kecap Inggris)
  • 2 tablespoon tomato ketchup
  • 1 tablespoon oyster sauce
  • 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 1 tablespoon light soy sauce
  • ¼ teaspoon ground nutmeg
  • 1 cup water/chicken stock
  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 scallions, cut the white part into 1 inch pieces, and thinly slice the green part
  • cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon water)

Instructions

  • Fried chicken
    1. Marinate chicken with bruised garlic/garlic powder, lime/lemon juice, and salt for 15 minutes.
    2. Whisk together all-purpose flour, cornstarch/tapioca starch, and salt in a mixing bowl. Coat the marinated chicken pieces with the flour mixture.
    3. Heat enough oil in a wok/pot for deep-frying and wait until the oil is hot. Hot oil should look shimmering and runnier.
    4. Finally, fry chicken pieces until golden brown, in batches if necessary. Set aside fried chicken over a wire rack to remove excess oil.
  • Worcestershire sauce
    1. Mix Worcestershire sauce, tomato ketchup, oyster sauce, sweet soy sauce, light soy sauce, ground nutmeg, and water/chicken. Set aside.
    2. Heat 3 tablespoons oil and butter in a wok over medium-high heat. Sauté onion, garlic, and the white part of scallion until the onion wilts and turns translucent. About 3 minutes.
    3. Add Worcestershire sauce mix into the wok and cook until boiling. Add cornstarch slurry and cook for 2 minutes, or until the sauce is thick.
    4. Return fried chicken pieces to the wok, gently toss to coat.
    5. Turn off the heat. Transfer the dish to a serving plate and garnish with the green part of the scallions. Serve immediately with steamed white rice.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Chris Collins Chris Collins says:

    I LOVE Worcestershire Sauce so this looks right up my street! Can't wait to try the recipe :)

  • Emily Liao Emily Liao says:

    This sauce was so good! Tasted great with the chicken.

  • Andrea Metlika Andrea Metlika says:

    I'm a huge fan of Asian dishes like this. This sauce sounds fabulous. Can't wait to try this.

  • Irina Irina says:

    I was wondering about a chicken recipe with the use of Worcestershire sauce, and now I have your recipe on hands. Making it for dinner tonight and already anticipating its incredible taste!

  • Vicky Vicky says:

    MMMMMmmmm bringing the take out flavor home! Yummy!!! Thanks for this awesome recipe!

  • Lilian Lilian says:

    The chicken looks great. Planning to cook this tmr. May i ask why add nutmeg? Can it be omitted?

    • Anita Anita says:

      Hi Lilian, you can skip the nutmeg if you don't have it. :)

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