Make this popular Indonesian ayam goreng mentega with this healthier recipe by baking the chicken instead of deep-frying. Equally delicious and satisfying!
Ayam goreng mentega is probably one of the most popular chicken dishes across Indonesia. They are well-loved, from kids to adults. My mom used to make this but her version is more of a Chinese style by adding some sesame oil, white sesame seeds, and oyster sauce (instead of Worcestershire sauce). Ayam goreng mentega is also a popular restaurant item on the menu.
FRIED OR BAKED
It’s up to you whether you want the chicken fried or baked. For the fried version, the chicken pieces are marinated and then coated in flour mixture and deep-fried until crispy and then tossed in the buttery sweet sauce. This is the “traditional” ayam goreng mentega.
The baked version is not common, but I can tell you it is still delicious (less calories too!). I simply baked the marinated chicken in the oven and then tossed in the buttery sweet sauce.
TYPE OF CHICKEN TO USE
BONE-IN SKIN-ON: This is what typically used to make ayam goreng mentega. It’s not unusual that bone-in chicken are chopped into smaller pieces in Asia. My mom does this all the time too by using a big cleaver. I didn’t chop them into smaller pieces simply because chopping a bone-in chicken into smaller pieces is a bit scary for me to do LOL! I prefer to use smaller pieces like chicken wings instead
BONELESS SKINLESS CHICKEN: You are welcome to use boneless skinless chicken meat. I highly suggest using chicken thighs instead of breast or tenderloin. The latter is too lean and not as tender IMHO, but it’s up to you!
HOW TO SUBSTITUTE FOR KECAP MANIS (INDONESIAN SWEET SOY SAUCE)
Kecap manis is one of the quintessential ingredients in Indonesian cooking. Many of the sweet soy sauce available in Asian grocery store is really not the same with Indonesian kecap manis in terms of taste.
I usually use this Kecap manis ABC or my favorite one is Kecap manis cap Bango
If you really can’t find one, here’s how you can substitute:
The recipe calls for 5 Tbsp of kecap manis and so you can use 2 Tbsp of low-sodium soy sauce + 5 Tbsp of coconut sugar or brown sugar in the recipe (or add more sugar to your taste). Kecap manis is more at the sweet side and not salty. If you don’t have low-sodium soy sauce, just use 1 Tbsp regular soy sauce + 5 Tbsp of coconut sugar or brown sugar.
HOW TO MAKE AYAM GORENG MENTEGA (HEALTHIER BAKED CHICKEN VERSION)
1. Marinate the chicken with salt, pepper, and oil for at least 30 minutes or up to 12 hours in the fridge
2. Preheat oven to 375 F. Line the baking sheet with heavy-duty aluminum foil. Arrange the chicken pieces on the baking sheet in one layer
3. Bake for 45 minutes to 1 hour or until the chicken wings are cooked through
4. Mix all the seasonings ingredients in a bowl and set aside
5. Melt butter in a large wok or skillet
6. Add onion, garlic, and ginger. Stir fry until the onion has turned soft and translucent, about 5 minutes or so
7. Add the baked/fried chicken pieces followed by seasonings. Stir to mix to make sure the sauce is coating the chicken pieces evenly. Have a taste. It should be more on the sweet side. Add more kecap manis if needed
8. Sprinkle in the chopped green onion and stir to mix. Remove from the heat and transfer to a serving platter. Serve immediately
9. Ready to be served
MEATLESS VERSION: You can use tofu , seitan, paneer by cutting them into large cubes. Proceed to coat them in flour mixture to deep fry them or you can simply just pan fry them with a bit of oil
ADD VEGGIES: It’s not typical to add veggies into ayam goreng mentega, but if you want to make it a “complete” meal, you can add veggies like broccoli, green peas, fresh mushroom slices. I suggest blanching the broccoli first and then add them after you stir fry the onion, etc, this way they cook faster
All you need to do is a big bowl of rice to go with this 🙂
DID YOU MAKE THIS AYAM GORENG MENTEGA RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 kg chicken wings - (about 2.2 lbs) or you can use drumsticks
- 5 Tbsp unsalted butter - about 70 grams
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 Tbsp cooking oil - skip this if you plan to fry the chicken
Dry mix (If you choose to deep fry the chicken):
- 1 large onion - peeled and thinly sliced
- 4 cloves garlic - peeled and finely minced
- 2 inch fresh ginger - peeled and grated
- 1 stalk green onion - finely chopped
Marinate the chicken:
- Place the chicken wings in a large bowl. Add salt, pepper, and oil. Mix to make sure the chicken pieces are seasoned. Covered and let it marinate for at least 30 minutes or up to 12 hours in the refrigerator
Bake the chicken:
- Preheat oven to 375 F. Line the baking sheet with heavy-duty aluminum foil. Arrange the chicken pieces on the baking sheet in one layer. Bake for 45 minutes to 1 hour or until the chicken wings are cooked through
- Remove from the oven and set aside while you prepare the butter sauce
If you choose to deep-fry the chicken:
- Place the dry mix in the bowl and stir to combine. Preheat about 2 inches of oil in a frying pan. Coat the marinated chicken in the flour mixture and fry the chicken in batches until they are golden brown and crispy
Make the butter sauce:
- Mix all the seasonings ingredients in a bowl and set aside. Melt butter in a large wok or skillet. Add onion, garlic, and ginger. Stir fry until the onion has turned soft and translucent, about 5 minutes or so
- Add the baked/fried chicken pieces followed by seasonings. Stir to mix to make sure the sauce is coating the chicken pieces evenly. Have a taste. It should be more on the sweet side. Add more kecap manis if needed
- Sprinkle in the chopped green onion and stir to mix. Remove from the heat and transfer to a serving platter. Serve immediately