Ayam Goreng Saus Kecap Inggris - Chicken with Worcestershire Sauce

5.0 from 7 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Serves: 4


  • 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)


  • 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.

Another great recipe by https://dailycookingquest.com.