Ayam Masak Kicap Pedas: Malaysian Spicy Soy Sauce Chicken

Updated on January 16, 2018
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Mazlan is an engineer by profession and a lover of food. In his free time, he likes to tinker around in the kitchen.

Chicken Cook in Soya Sauce Gravy

Don't be put off by the color of Soy Sauce Chicken or as we say it in Malay, Ayam Masak Kicap.

The black color of soy sauce and oyster sauce, combined with tomato sauce, chili paste, and other spices despite giving a dark colored dish, will turn out into a delicious meal. Although there's chili paste, it is not that spicy hot and is best served with steamed rice.

The long list of ingredients for chicken cooked in soy sauce may also scare you off. Don't let this deter you from trying this recipe. It is easy to prepare and you will be rewarded with a sumptuous meal.

In this recipe, the gravy is thicker and you need to marinade the chicken for at least an hour. If you are short on time, you can still get a decent meal if you shorten or the forgo the marinating time.

I have also included photos to show the various steps in the preparation of this recipe for your easy reference.

Enjoy!

Ayam Masak Kicap Pedas or the Spicy Soy Sauce Chicken ready to be served with steam rice. Looks can be deceiving and this dish actually taste great!
Ayam Masak Kicap Pedas or the Spicy Soy Sauce Chicken ready to be served with steam rice. Looks can be deceiving and this dish actually taste great! | Source
3.9 stars from 12 ratings of Ayam Masak Kicap Pedas - Spicy Soy Sauce Chicken Recipe

Preparation Time for Ayam Masak Kicap Pedas or Soy Sauce Chicken

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves 4 people, to be eaten with steam rice

Ingredients for Spicy Soy Sauce Chicken - Ayam Masak Kicap Pedas

  • 6 pieces chicken, skinned, marinated in turmeric and salt (leave it aside for an hour)
  • 1 stick about 2 inch long cinnamon (kayu manis)
  • 1 star anise (bunga lawang)
  • 2 cardamon (buah pelaga)
  • 1 stick lemon grass
  • 1 tbsp. chili paste, (add more if you prefer extra chilli-hot)
  • 1 piece potato, thinly sliced and fried
  • 2 tbsp. dark soy sauce (kicap pekat)
  • 2 tbsp. sweet soy sauce (kicap manis)
  • 1 tbsp. oyster sauce (sos tiram)
  • 1 tbsp. tomato sauce
  • 1 red chili
  • salt and sugar, to taste

Blend these Ingredients

  • 1 medium size onion
  • 5 shallots (bawang merah)
  • 2 cloves garlic (bawang putih)
  • 1/2 inch ginger (halia)

Instructions for Ayam Masak Kicap Pedas - Spicy Soy Sauce Chicken

  1. Marinate the chicken pieces with salt and turmeric and set it aside for an hour. As mentioned earlier, if you are pressed for time, just rub the chicken pieces with turmeric and salt. This will still give you a decent taste without the ‘full flavor’ of the mix.
  2. Fry the chicken pieces that were marinated earlier, but only up to half-cooked. Remove from fryer and put aside for use later.
  3. Fry the potato that was finely sliced until golden brown. Put it aside for use later. (You can use the same oil that was used to fry the chicken).
  4. Blend the items to be blended (onion, shallots, garlic and ginger) with either a blender or the traditional mortar and pestle. Put it aside.
  5. Using the same oil that was used earlier, fry the cinnamon, star anise and lemon grass until you get a nice fragrance.
  6. Add the coarsely blended or pounded onion, ginger, garlic, and shallots. Fry until it just turns brown.
  7. Add the chili paste and fry until oil separates. Then mix in the four sauces - dark soy sauce, sweet soy sauce, oyster sauce and tomato sauce. Add salt and sugar.
  8. Next, add the chicken pieces to complete the main ingredients for this dish. Fry for another minute.
  9. Mix them thoroughly and let the gravy simmer before you add in 2 tbsp. of water. Stir and let the chicken cook in the gravy for about 10 minutes.
  10. Continue to stir before adding the potato pieces that were fried earlier. Let it simmer for another 2 minutes.
  11. Finally, add in the cut chili and stir for another minute. Ayam Masak Kicap Pedas or Spicy Soy Sauce Chicken dish is now ready to be served.

Step by Step Guide on How to Prepare Ayam Masak Kicap Pedas - Spicy Soy Sauce Chicken

Click thumbnail to view full-size
1. Chicken pieces with salt and turmeric, ready to be mixed2. Once you have thoroughly mixed the chicken, turmeric and salt, put it aside for an hour for it to marinate. If you are short for time, you can still use it immediately after mixing, except that the chicken will not get the full flavor of the mix. 3. Potato that is finely sliced and fried until golden brown. Put it aside for use later.4. Items to be blended, onion, shallots, garlic and ginger. You can use a blender, but I prefer the traditional mortar and pestle5. The coarsely pounded ingredients are now ready for frying.6. Fry the chicken pieces that were marinated earlier, but only up to half-cooked. Then, remove from fryer and put aside for use later.7. Using the same cooking oil that was used for frying the chicken, fry the cinnamon, star anise and lemon grass until you get the fragrance.8. Then add in the blended onion, ginger, garlic and shallots. Fry until it just turns brown.9. Next, add in the chili paste and fry until oil separates. Then, add in the four sauces, dark soy sauce, sweet soy sauce, oyster sauce and tomato sauce. Mix them together. Add salt & sugar. 10. The dark color for Ayam Masak Kicap or Soy Sauce Chicken may scares you, but don't worry, it will taste great. Just add in the chicken pieces to complete the main ingredients for this dish.11. Mix them thoroughly and let the gravy simmer before you add in 2 tbsp. of water. Stir and let the chicken cook in the gravy for another 15 minutes.12. Continue to stir before adding the potato pieces that were fried earlier. Let it simmer for another 2 minutes.13. Finally add in the cut chili and stir for another minute. Ayam Masak Kicap Pedas or Spicy Soy Sauce Chicken dish is now ready to serve.
1. Chicken pieces with salt and turmeric, ready to be mixed
1. Chicken pieces with salt and turmeric, ready to be mixed | Source
2. Once you have thoroughly mixed the chicken, turmeric and salt, put it aside for an hour for it to marinate. If you are short for time, you can still use it immediately after mixing, except that the chicken will not get the full flavor of the mix.
2. Once you have thoroughly mixed the chicken, turmeric and salt, put it aside for an hour for it to marinate. If you are short for time, you can still use it immediately after mixing, except that the chicken will not get the full flavor of the mix. | Source
3. Potato that is finely sliced and fried until golden brown. Put it aside for use later.
3. Potato that is finely sliced and fried until golden brown. Put it aside for use later. | Source
4. Items to be blended, onion, shallots, garlic and ginger. You can use a blender, but I prefer the traditional mortar and pestle
4. Items to be blended, onion, shallots, garlic and ginger. You can use a blender, but I prefer the traditional mortar and pestle | Source
5. The coarsely pounded ingredients are now ready for frying.
5. The coarsely pounded ingredients are now ready for frying. | Source
6. Fry the chicken pieces that were marinated earlier, but only up to half-cooked. Then, remove from fryer and put aside for use later.
6. Fry the chicken pieces that were marinated earlier, but only up to half-cooked. Then, remove from fryer and put aside for use later. | Source
7. Using the same cooking oil that was used for frying the chicken, fry the cinnamon, star anise and lemon grass until you get the fragrance.
7. Using the same cooking oil that was used for frying the chicken, fry the cinnamon, star anise and lemon grass until you get the fragrance. | Source
8. Then add in the blended onion, ginger, garlic and shallots. Fry until it just turns brown.
8. Then add in the blended onion, ginger, garlic and shallots. Fry until it just turns brown. | Source
9. Next, add in the chili paste and fry until oil separates. Then, add in the four sauces, dark soy sauce, sweet soy sauce, oyster sauce and tomato sauce. Mix them together. Add salt & sugar.
9. Next, add in the chili paste and fry until oil separates. Then, add in the four sauces, dark soy sauce, sweet soy sauce, oyster sauce and tomato sauce. Mix them together. Add salt & sugar. | Source
10. The dark color for Ayam Masak Kicap or Soy Sauce Chicken may scares you, but don't worry, it will taste great. Just add in the chicken pieces to complete the main ingredients for this dish.
10. The dark color for Ayam Masak Kicap or Soy Sauce Chicken may scares you, but don't worry, it will taste great. Just add in the chicken pieces to complete the main ingredients for this dish. | Source
11. Mix them thoroughly and let the gravy simmer before you add in 2 tbsp. of water. Stir and let the chicken cook in the gravy for another 15 minutes.
11. Mix them thoroughly and let the gravy simmer before you add in 2 tbsp. of water. Stir and let the chicken cook in the gravy for another 15 minutes. | Source
12. Continue to stir before adding the potato pieces that were fried earlier. Let it simmer for another 2 minutes.
12. Continue to stir before adding the potato pieces that were fried earlier. Let it simmer for another 2 minutes.
13. Finally add in the cut chili and stir for another minute. Ayam Masak Kicap Pedas or Spicy Soy Sauce Chicken dish is now ready to serve.
13. Finally add in the cut chili and stir for another minute. Ayam Masak Kicap Pedas or Spicy Soy Sauce Chicken dish is now ready to serve. | Source

Variations to Ayam Masak Kicap Recipe

After you have tried this recipe, you may want to try other versions. Here are two of my favorite versions for you to choose from.

  • For extra chili hot, add 20 (yes, twenty) stalks of chili padi (bird's eye chili pepper). Add this to the items that you need to blend and follow the same instruction. Be warned, this is a very very hot version!
  • For Ayam Masak Kicap Lada Hitam or Soy Sauce Chicken with Black Pepper, replace Chili Paste as in the original recipe with one tablespoon of Black Pepper. The rest of the other ingredients remain unchanged.

Adding these cili padi (bird's eye chilli peppers), will give you an extremely chili hot version to the Ayam Masak Kicap dish
Adding these cili padi (bird's eye chilli peppers), will give you an extremely chili hot version to the Ayam Masak Kicap dish

Questions & Answers

    © 2014 Mazlan

    Comments

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      • greatstuff profile imageAUTHOR

        Mazlan 

        3 months ago from Malaysia

        Random, I am glad it is of use to you. Thanks for sharing.

      • profile image

        RANDOM_PERSON 

        3 months ago

        Hi.Encik Mazlan, Your recipe helped me... Thank you!! I am a student and thank you

      • greatstuff profile imageAUTHOR

        Mazlan 

        7 months ago from Malaysia

        Peter, you can use any of the chicken parts that you prefer.

      • profile image

        peter 

        7 months ago

        Hi Mazlan

        What chicken parts do you use, thighs, legs etc?

      • profile image

        Mai 

        8 months ago

        Thabk you so much for the recipie! It was such a big hit friends and family were fighting over it! It was really great!!

      • greatstuff profile imageAUTHOR

        Mazlan 

        3 years ago from Malaysia

        Thanks Melissa. Do give it a try as this recipe is quite simple.

      • profile image

        Melissa 

        3 years ago

        It's perfect ! I love it - been having cravings and ethos ingredients were all just right . Thank you

      • greatstuff profile imageAUTHOR

        Mazlan 

        3 years ago from Malaysia

        Hi peachpurple. I hope you like this recipe. It actually taste better if it is spicy hot. Give it a try.

      • peachpurple profile image

        peachy 

        3 years ago from Home Sweet Home

        I finally found the right recipe here, all the while i mixed light soy sauce, oyster sauce andsweet black sauce. Tq

      • greatstuff profile imageAUTHOR

        Mazlan 

        3 years ago from Malaysia

        @FunScavengerHunts, it actually tastes better when it is hot. Thanks for reading and commenting on this Spicy Soy Sauce Chicken Recipe.

        @Nell, Thanks so much for taking the time to read my hub and post a comment. You must try the hot version as it tastes nicer with the rice, then you can write on your experience!

      • Nell Rose profile image

        Nell Rose 

        3 years ago from England

        This sounds just my kind of food, but please not too many chilli's my mouth will fall off! lol! I can't even eat a strong curry without drinking a gallon of milk! love the recipe though!

      • FunScavengerHunts profile image

        Brett 

        3 years ago from Asia

        Sounds delicious and actually not that hard to cook. Think I'd make it spicy though ... I like HOT food lol

      • greatstuff profile imageAUTHOR

        Mazlan 

        4 years ago from Malaysia

        teaches12345 , Good to see you here again. Now that I am retired, but my wife still works, so yours truly is doing most of the cooking now!

        This dish is simple and tasty and is often in the menu!

      • teaches12345 profile image

        Dianna Mendez 

        4 years ago

        Just reading the ingredients made me quite hungry. My hubby would really go for the chili and gravy.

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