Indonesian Sweet Soy Glazed Chicken

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Indonesian weeknight classic, this sweet soy glazed chicken is pan-seared until deeply caramelized, then simmered briefly in a glossy kecap manis glaze kissed with tamarind and palm sugar. It comes together in under 40 minutes and pairs perfectly with a mound of steamed jasmine rice.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 32 gSugar
• 38 gProtein
• 1180 mgSodium
• 680 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the chicken

• 4 bone-in, skin-on chicken thighs (about 1.1 kg / 2.4 lb)
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground white pepper
• 2 tablespoons neutral vegetable oil

For the sweet soy glaze

• 8 large shallots, thinly sliced (about 200 g)
• 6 garlic cloves, finely minced
• 1 tablespoon grated fresh ginger
• 2 red Thai chilies, thinly sliced (optional)
• 1/2 cup kecap manis (sweet soy sauce)
• 2 tablespoons palm sugar or dark brown sugar, grated
• 1 tablespoon tamarind paste (asam jawa)
• 1 cup water
• 1 bay leaf

For serving

• Steamed jasmine rice, for serving
• 1 lime, cut into wedges
• 1/4 cup crispy fried shallots
• 2 tablespoons chopped fresh cilantro

Directions

1. Pat the chicken thighs very dry with paper towels and season all over with the salt and white pepper. Let them sit at room temperature for 10 minutes while you prep the aromatics.
2. Heat the oil in a wide, heavy skillet (preferably 12-inch) over medium-high heat until shimmering. Place the chicken skin-side down and sear without moving for 6 to 7 minutes, until the skin is deep golden and crisp. Flip and brown the other side for 3 minutes. Transfer to a plate.
3. Pour off all but 2 tablespoons of fat from the skillet. Lower the heat to medium and add the shallots; cook, stirring, for 4 minutes until softened and lightly golden. Add the garlic, ginger, and chilies and cook 1 minute more until fragrant.
4. Stir in the kecap manis, palm sugar, tamarind paste, water, and bay leaf, scraping up any browned bits from the pan. Bring the mixture to a brisk simmer and return the chicken to the pan, skin-side up.
5. Reduce the heat to medium-low and simmer gently, uncovered, for 12 to 15 minutes, spooning the glaze over the chicken occasionally, until the sauce has reduced to a thick, glossy syrup that coats the back of a spoon and the chicken reads 95°C / 205°F on an instant-read thermometer.
6. Discard the bay leaf. Taste and adjust with a pinch of salt or a squeeze of lime if needed. Transfer the chicken to a serving platter, spoon the glaze over the top, and shower with crispy fried shallots and cilantro. Serve immediately with jasmine rice and lime wedges.

Cook’s Notes

• Use bone-in, skin-on thighs: the skin crisps beautifully and the bones enrich the glaze with deep chicken flavor during the simmer.
• True kecap manis is essential, look for brands like ABC or Bango; regular soy sauce plus sugar is a poor substitute and will taste harsh.
• Add a splash more water during cooking if the glaze reduces too quickly, you want it sticky, not burnt.
• For extra richness, stir 1 tablespoon of unsalted butter into the finished sauce just off the heat for a satiny finish.
• Leftovers keep 3 days refrigerated and reheat well in a covered pan with a splash of water to loosen the glaze.

You might also like

Asian

Classic Indonesian Beef Broth Soup

Asian

Bandung-Style Vegetable Salad with Spicy Peanut Sauce

Asian

Indonesian Pandan Coconut Glutinous Rice Balls

Asian

Crispy Indonesian Fried Tofu with Garlic-Coriander Marinade