How to Cook Malaysian Ayam Masak Kicap (Fried Chicken in Sweet and Spicy Sauce)

Updated on February 22, 2019
lizmalay profile image

Liza is a homemaker and full-time blogger who enjoys cooking at home.

Perfect for dinner tonight.
Perfect for dinner tonight.

Thinking About What to Cook for Dinner

It was snowing outside today, and I was thinking about what to make for dinner tonight that would be warm and comforting. I remembered that I have some chicken breast in the fridge, and suddenly I knew exactly what to cook.

This dish is called ayam masak kicap (fried chicken in sweet and spicy sauce). This light and easy meal requires simple ingredients that you likely already have in your kitchen. If you look online, you can find many different recipes for this dish, and the ingredients may vary quite a bit. When I'm making this dish, I usually use sweet soy sauce and chili sauce to get a sweet and spicy flavor.

Inexpensive Dish but So Delicious

If you like cooking at home, I bet you are the one who is in charge of the grocery shopping list. I like making my shopping list before going to the store; it helps to save time at the store when I don't have to think about what to buy. I also like to plan my meals for the whole week ahead of time so that I can put all of the ingredients on the list.

Cooking ayam masak kicap is inexpensive because you only need a few things that you most likely already have in the fridge or pantry (check the ingredients below). I like eating this dish with steamed rice. The cold weather is just perfect for comfort food like this.

Malay and Chinese Cooking Style

Malaysian cuisine is very unique because diversity has brought exciting flavors to the food. For example, if you go to a Malay restaurant you will see a Chinese-inspired dish on the menu known as nasi goreng cina (Chinese fried rice). In addition, many vegetable stir-fries are inspired by the Chinese style of cooking. In the recipe below, the use of oyster sauce and black pepper sauce is inspired by Chinese cuisine.

Ingredients

  • 2 skinless chicken breast, cut into small pieces
  • 2 teaspoons salt
  • 1 1/2 teaspoons turmeric powder
  • 2 garlic cloves, chopped
  • 1/2 red onion, thinly sliced
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons chili sauce
  • 1 tablespoon black pepper sauce
  • 1 tablespoon oyster sauce
  • 4-5 dried red chilies
  • 1 1/2 cups mixed vegetable (carrots, green bell pepper, whole kernel sweet corn)
  • Oil for frying

For serving

  • Steamed white rice

Directions

  1. Prepare the chicken: In a large bowl, combine the chicken with salt and turmeric powder. Make sure the chicken is coated evenly. Set aside.
  2. Heat oil in a wok over medium heat. Fry the chicken until it is cooked thoroughly.
  3. Transfer the chicken in a bowl and set aside.
  4. Using the same wok or pan, saute the garlic and onion for a few minutes or until fragrant.
  5. Throw in the carrots and green bell pepper into the mixture. Stir occasionally for 3 minutes.
  6. Add the black pepper sauce, chili sauce, and sweet soy sauce into the mixture. Stir occasionally for a few minutes.
  7. Add the dried red chili and stir occasionally.
  8. Add the sweet corn and stir.
  9. Throw in the fried chicken into the mixture and stir occasionally for 3 minutes.
  10. Turn off the heat.
  11. Serve the chicken immediately with your favorite rice.
  12. Store the leftovers in an airtight container and refrigerate for up to 3 days.

Photo Tutorial

The fried chicken.
The fried chicken.
Saute the chopped garlic with onion until fragrant.
Saute the chopped garlic with onion until fragrant.
Add the carrots and green bell pepper into the mixture.
Add the carrots and green bell pepper into the mixture.
Add the black pepper sauce.
Add the black pepper sauce.
Add the chili sauce.
Add the chili sauce.
Throw in the dried red chilies.
Throw in the dried red chilies.
Add the sweet corn.
Add the sweet corn.
Throw in the fried chicken into the sauce and vegetable mixture.
Throw in the fried chicken into the sauce and vegetable mixture.
Stir-fry for a few minutes before turning off the heat.
Stir-fry for a few minutes before turning off the heat.
Voila, serve immediately with steamed rice. Yummy!
Voila, serve immediately with steamed rice. Yummy!

Questions & Answers

    © 2019 Liza

    Comments

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      • lizmalay profile imageAUTHOR

        Liza 

        2 months ago from Herriman,UT

        I hope you will :) Now, I'm wondering what side dish will you have it with this? Thanks for stopping by, Katy.

      • KCO profile image

        Katy Medium 

        2 months ago from Denver, CO

        I'm going to try this dish this weekend. Very excited! Your photos turned out great!

      • lizmalay profile imageAUTHOR

        Liza 

        2 months ago from Herriman,UT

        Thank you, Liz.

      • Eurofile profile image

        Liz Westwood 

        2 months ago from UK

        This looks delicious and the step by step guide with illustrations is really helpful.

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