Ayam Goreng Kecap Balado

2010 May 17
by linda

One of my mother’s fried chicken that I fond of is this fried sweet soy chicken. She never stir fried them with the chilli though, I am kind of complementing the recipe with something better. YES chilli, I love them so much and can’t get enough of them.

My suggestions before you start to cook this dish are:

  • When you marinate the chicken, make sure all the pieces is coated evenly with the marinade mixture. Do not put too much sweet soy sauce, just enough to cover. Otherwise, when you deep fried them, they will be darken and bitter on the outside (because the sweetness in the soy sauce make them to burn quickly) and under cook on the inside.
  • Use medium heat to deep fried them, so they don’t get burn to quickly on the outside.
  • When you want to stir fried the chilli, use generous amount of oil to start with. What I meant is heaps of oil, where the oil is covering the chilli mixture.
  • I found that everytime I bought chillies, they always have different level of heat, so always remember to adjust the sweetness, saltiness, and sourness to taste.

Ayam Goreng Kecap Balado


  • 1 whole chicken (about 1.6-1.8 kg), cut into small bites about 20 pcs
  • 1/2 cup of sweet soy sauce or just enough to coat the chicken, could be more or less
  • 3 tbsp of garlic puree (2 tbsp for marinating and 1 tbsp for stir frying)
  • 2 tsp of five spice powder or ngo hiang powder
  • 1 tsp of white pepper
  • about 1/2 kg potatoes, cut into wedges and deep fried
  • 250-300 gr of red long chilli puree
  • 1 tsp of salt
  • 1 tbsp of vinegar or to adjust accordingly
  • 2 tbsp of sugar or to adjust accordingly (see note)
  • 1 tbsp tomato sauce
  • oil for deep frying and stir frying


  1. Marinate the chicken pieces with sweet soy sauce, garlic puree, five spice powder or ngo hiang powder, and white pepper for about 15-20 minutes. Deep fried the chicken until cook.
  2. Heat generous amount of oil in the wok. Add in garlic and stir until the fragrance comes out.
  3. Add in chilli puree and let it simmer under low medium heat for 5 minutes or until the oil bubbles start to reduce.
  4. Add salt, vinegar and tomato sauce, stir it to mix evenly.
  5. Add sugar and taste to adjust the flavour. You need to be quick after the sugar is in because it could darken the colour of the chilli as the sugar starts to caramelize.
  6. When the taste is right, add the deep fried chicken and potatoes wedges. Stir to coat evenly.
  • The heat of red chilli may be varied, so adjust the amount sugar to suit your heat preferences.

Preparation time (duration): 90

Culinary tradition: Indonesian

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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