Ayam Kecap Manis with Tiff from Free to Feed

by Olivia McCrimmon May 30, 2021 2 min read

Ayam Kecap Manis with Tiff from Free to Feed

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We welcome Tiff from Free to Feed who's travelled from Kelantan, Malaysia and is from a Hokkian culture, a Malaysian-Chinese community. He's kindly shared one of his favourite dishes, a famous Malaysian dish called Ayam Kecap Manis. 


  • 1 Whole Chicken or 2 Chicken Breasts & 2 Chicken Maryland
  • 1 tbsp Turmeric
  • 1 tsp Salt
  • 2 tsp Vegetable Oil
  • 160g Red Onion
  • 250g Brown Onions
  • 160g Shallots
  • 1 whole bulb Garlic
  • 10 stalks Curry Leaves
  • 1 tbsp Oyster Sauce
  • 1/3 C Kecap Manis
  • Salt to taste
  • 1 1/2 tbsp Sugar
  • White Pepper
  • 30g Dried Chilli Paste (Singalong)
  • 50g Lemongrass
  • 2 tsp Light Soy
  • 3/4 C Water
  • 3 litres Oil for frying
  • 1 Long Red Chilli, finely sliced on diagonal (garnish)


  1. Cut chicken breasts & marylands into 3 to 4 pieces.
  2. Marinate chicken with turmeric, salt and oil and let sit for 1 hour. 
  3. Peel red onion and 1 brown onion, shallots and garlic, roughly cut and place in food processor bowl and process until finely chopped. Decant into a bowl and add dried chilli paste.
  4. Peel and finely slice the other brown onion and slice the lemongrass
  5. Heat oil until it reaches 170C. Deep fry chicken in batched until golden  and 3/4 cooked (about 10 mins).
  6. In a large, wide, shallow pan, on high heat, add 1C oil and once hot, add in finely chopped onions, shallots and chilli mixture and cook for several minutes, constantly stirring (about 10-15 mins).
  7. Add light soy, kecap manis and oyster sauce.
  8. Reduce heat to medium and add chicken, stir to coat and keep stirring to prevent paste from burning.
  9. Add water and lemongrass and cover for 5 minutes.
  10. Add curry leaves and fry for a couple of minutes
  11. Stir through sliced onion and chilli
  12. Add 1/4 tsp salt, 1 tbsp sugar and stir well
  13. Simmer for 40 minutes.
  14. Turn off heat, cover with lid and let sit for 15 minutes. 
  15. Serve with Jasmin rice and Tiff's pickles.