Ayam Goreng Mentega
(ah-yahm goh-reng men-tay-gah)
The Weeknight Lauk
Toss the chicken into a screaming-hot wok. Born from the collision of Chinese wok technique and Dutch colonial ingredients, Ayam Goreng Mentega is glorious comfort—purists might demand a whole chopped chicken and a vat of hot oil, but we're streamlining it for a Tuesday night. Boneless thighs and a quick shallow-fry deliver a crucial cornstarch crust engineered to drink up a bottle of sweet kecap manis and supermarket butter foaming into a profoundly savory glaze; keep the heat high until it crackles.
Before you start
Prepare the mis en place for the sauce.
The final sauce emulsification happens fast. Measure out the Kecap Manis, Worcestershire, oyster sauce, and sambal into a single small bowl before you turn on the stove so you can dump them all in at once.
Ingredients
- boneless skinless chicken thighs1 1/2 lb
- fresh lime juice1 tbsp
- garlic3 med clove
- soy sauce1 tbsp
- kosher salt1/2 tsp
- ground white pepper1/2 tsp
- cornstarch2 tbsp
- neutral cooking oil3 tbsp
- unsalted butter4 tbsp
- yellow onion1/2 large
- garlic3 med clove
- Kecap Manis3 tbsp
- Worcestershire sauce2 tbsp
- oyster sauce1 tbsp
- sambal oelek1/2 tbsp
- granulated sugar1 tsp
- water1/4 cup
- scallions2 med
- lime1 med
Method
- 01
Neutralize and marinate the chicken.
Toss the chicken with lime juice, minced garlic, soy sauce, salt, and white pepper to kill off any gamey poultry smell. Mix in the cornstarch until a sticky paste coats every piece, setting you up for a perfect crust.
- 02
Shallow-fry to a golden crisp.
Heat the neutral oil in a wide skillet or wok over medium-high heat. Sear the chicken in an even layer for 3 to 4 minutes per side until deeply browned, then remove it to a plate, leaving the glorious browned bits in the pan.
- 03
Build the aromatic foundation.
Drop the heat to medium and melt the butter into the pan, scraping up the fond. Add the sliced onion and smashed garlic, sweating them until translucent and just beginning to caramelize at the edges.
- 04
Create the sauce emulsion.
Pour in the Kecap Manis, Worcestershire, oyster sauce, sambal, and sugar. Add the water to deglaze, letting the intensely savory sauce bubble and reduce for a minute into a thick, glossy syrup.
- 05
Toss, lacquer, and serve.
Return the chicken and its resting juices to the bubbling sauce. Toss vigorously for 45 to 60 seconds so the crust absorbs the glaze without turning soggy. Kill the heat, toss in the scallions, squeeze over a lime wedge, and serve immediately with white rice.
Notes
The secret of Kecap Inggris.
True Indonesian cooking uses Kecap Inggris, a slightly sweeter colonial take on Worcestershire sauce. Standard American Worcestershire is a near-perfect weeknight stand-in and absolutely non-negotiable for this dish's signature flavor.
Margarine versus butter.
We call for butter, but local Indonesian joints have relied on Blue Band margarine for decades. If you want to replicate that specific, slightly salty restaurant mouthfeel from the old country, swap the butter for a robust margarine.