How to Cook Malaysian Ayam Masak Kicap (Fried Chicken in Sweet and Spicy Sauce)
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.
- 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
- Steamed white rice
- Prepare the chicken: In a large bowl, combine the chicken with salt and turmeric powder. Make sure the chicken is coated evenly. Set aside.
- Heat oil in a wok over medium heat. Fry the chicken until it is cooked thoroughly.
- Transfer the chicken in a bowl and set aside.
- Using the same wok or pan, saute the garlic and onion for a few minutes or until fragrant.
- Throw in the carrots and green bell pepper into the mixture. Stir occasionally for 3 minutes.
- Add the black pepper sauce, chili sauce, and sweet soy sauce into the mixture. Stir occasionally for a few minutes.
- Add the dried red chili and stir occasionally.
- Add the sweet corn and stir.
- Throw in the fried chicken into the mixture and stir occasionally for 3 minutes.
- Turn off the heat.
- Serve the chicken immediately with your favorite rice.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
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