Ayam Goreng Saus Kecap Inggris - Chicken with Worcestershire Sauce

Method9 steps · about 45 min

1. 1

   Step 1: Marinate the chicken with the bruised garlic (4 cloves) (or its listed garlic-powder alternative), lime (1 tablespoon) or lemon juice and 1 tsp salt, covered in the refrigerator for 15 minutes.

   Refrigerate marinating chicken · 15 minUses 600 gram boneless skinless chicken thigh/breast, cut into bite-size pieces · 4 cloves garlic, bruised (or 1 teaspoon garlic powder) · 1 tablespoon lime/lemon juice · 1 teaspoon salt

2. 2

   Step 2: Whisk the all-purpose flour (100 gram), coating cornstarch (½ tablespoon) or tapioca starch, ½ tsp salt and ground pepper together. Coat the marinated chicken in this mixture.

   Uses marinated chicken pieces · 100 gram all-purpose flour · ½ tablespoon cornstarch/tapioca starch · ½ teaspoon salt · ¼ teaspoon ground white pepper (or ground black pepper)

3. 3

   Step 3: Heat enough oil in a wok/pot for deep-frying and wait until the oil is hot. Hot oil should look shimmering and runnier.

   Uses enough oil for deep frying

4. 4

   Step 4: Fry the coated chicken until golden and cooked through, in batches as needed; the thickest pieces must reach 74°C/165°F. Drain on a wire rack.

   Uses flour-coated marinated chicken · heated deep-frying oil

5. 5

   Step 5: Separate the scallion (2) whites from the sliced greens and reserve both. Mix the Worcestershire sauce (3 tablespoon), ketchup, oyster sauce (1 tablespoon), sweet soy sauce (2 tablespoon), light soy sauce (1 tablespoon), nutmeg (¼ teaspoon) and 1 cup water or chicken stock in a bowl; choose one liquid option.

   Uses 3 tablespoon Worcestershire sauce (Indonesian: kecap Inggris) · 2 tablespoon tomato ketchup · 1 tablespoon oyster sauce · 2 tablespoon sweet soy sauce (Indonesian: kecap manis) · 1 tablespoon light soy sauce · ¼ teaspoon ground nutmeg · 1 cup water/chicken stock · 2 scallions, cut the white part into 1 inch pieces, and thinly slice the green part

6. 6

   Step 6: Heat 3 tablespoons oil and butter in a wok over medium-high heat. Sauté onion (1), garlic (4 cloves), and the white part of scallion until the onion wilts and turns translucent. About 3 minutes.

   Sauté sauce onion, garlic and scallion whites · 3 minUses 3 tbsp oil for sautéing sauce aromatics · 1 tablespoon butter · 1 onion, thinly sliced · 4 cloves garlic, minced · reserved prepared scallion whites

7. 7

   Step 7: Add the prepared Worcestershire sauce mixture to the wok and bring to a boil. Stir 1 tbsp cornstarch with 2 tbsp water to make the slurry, add it, and cook for about 2 minutes until the sauce thickens.

   Thicken Worcestershire chicken sauce · 2 minUses sautéed sauce aromatics in oil and butter · prepared Worcestershire sauce mixture · 1 tbsp cornstarch for sauce slurry · 2 tbsp water for sauce slurry

8. 8

   Step 8: Return fried chicken pieces to the wok, gently toss to coat.

   Uses thickened Worcestershire sauce · drained fried chicken

9. 9

   Step 9: Turn off the heat. Transfer the dish to a serving plate and garnish with the green part of the scallions. Serve immediately with steamed white rice.

   Uses sauce-coated fried chicken · reserved sliced scallion greens · Ready steamed white rice to serve (optional, quantity unspecified)