Sweet Soy Ginger Chicken

2009 October 9
by linda

I posted the same sweet soy ginger recipe using pork rashers, but this time I used chicken instead (going for much more healthy and less fatty stuff). This is an easy quick recipe and has been in our big family’s favorite dinner menu for a long time and now I am bringing this menu to my little family for the first time. The verdict from my little family in Sydney is loving it and can’t get enough of it, especially from my little one who loves eating sweet and spicy meals.

Before you start, here are my tips to achieve a perfect Sweet Soy Ginger Chicken:

  • Make sure that you cut the chicken into small pieces, so that the juice is easy to be absorbed and the spicy ginger flavour is intense.
  • My measurement of sweet soy sauce and water is an approximate, so you could adjust accordingly to suit your taste, as I didn’t really measure when I cook (ooopsss sorry)
  • Don’t turn the chicken cutlets too often while they are being cooked as you could ruin the chicken.

Sweet Soy Ginger Chicken


  • 1 whole chicken (about 1.5 kg), cut into 14 pieces or more
  • 3 cloves garlic, sliced thinly
  • 2 cloves shallot, sliced thinly
  • 2 tbsp of ginger, pureed
  • 2 big red chillies, sliced thinly
  • 1  tbsp Chinese red vinegar/Ang Ciu
  • 1 cup of sweet soy sauce/Kecap Manis
  • 1/2 cup of water
  • 2 tsp of salt
  • 1 spring onion, sliced thinly
  • oil to stir frying


  1. Heat oil in the wok, and stir fry garlic, shallot, ginger, and small red chillies until fragrant.
  2. Put the chicken cutlets in. Sprinkle salt on top and and pour in the Chinese red vinegar. Stir them for about 2 minutes.
  3. Pour in Kecap Manis around the side of the wok, not straight onto the pork (apparently by doing so, the Kecap Manis will get slightly burn and it enhances the flavor). Stir for another 1-2 minutes.
  4. Pour in the water and turn the stove into low heat. Close the wok with the lid and let it simmer for about 20 minutes, or until the juice is reduced and absorbed into the chicken. Check every 10 minutes to make sure that the juice doesn’t run out.
  5. Sprinkle with spring onion and serve the dish with rice.

Preparation time (duration): 20

Culinary tradition: Indonesian, Chinese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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