Ayam Mentega (Indonesian Butter Chicken)

Name: Ayam Mentega (Indonesian Butter Chicken)
Total time: 40 min
Yield: 4 people
Ingredients: 1 whole Raw Whole Chicken; 0.5 whole Lemon; 4 cloves Garlic; 1 tsp Salt; 0.5 tsp White Pepper; 0.25 cup Olive Oil; 3 tbsp Butter; 1 medium White Onion; 3 tbsp Sweet Soya Sauce; 1 tbsp Worcestershire Sauce; 1 tbsp Oyster Sauce

High ProteinStovetopDinnerPan-Asian

Medium

40min

480kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Crispy fried chicken pieces tossed in a rich, glossy, and sticky sauce made of butter, sweet soy sauce, and Worcestershire.

Ayam Mentega, or Indonesian Butter Chicken, is a beloved classic that perfectly balances savory, sweet, and rich flavors. Unlike the creamy Indian butter chicken, this Indonesian Butter Chicken features crispy pieces of bone-in chicken tossed in a dark, glossy, and intensely savory glaze. The magic happens when the butter melts into the caramelized sweet soya sauce (kecap manis) and tangy Worcestershire sauce, creating a sticky coating that clings to every piece of fried chicken. By using a whole chicken cut into small pieces, the bones add rich flavor to the dish while the skin gets delightfully crispy before absorbing the sauce. Serve this mouthwatering Ayam Mentega over a bed of warm rice for an unforgettable, restaurant-quality dinner right at home!

Ingredients

1 whole Raw Whole Chicken (about 1.2 kg, cut into 10-12 small pieces)
0.5 whole Lemon (about 1 tbsp juice)
4 cloves Garlic (minced)
1 tsp Salt
0.5 tsp White Pepper
60 ml Olive Oil (for shallow frying)
45 g Butter (about 3 tbsp)
1 medium White Onion (sliced into half-moons)
3 tbsp Sweet Soya Sauce
1 tbsp Worcestershire Sauce
1 tbsp Oyster Sauce

Instructions

1
Chop the raw whole chicken into small, bite-sized, bone-in pieces.
2
In a bowl, toss the chicken pieces with the juice of the lemon, half of the minced garlic, salt, and white pepper. Let it marinate for 15 minutes.
3
Heat the olive oil in a large wok or skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through (about 8-10 minutes per batch). Remove the chicken and set aside.
4
Drain the excess oil from the pan, leaving the browned bits. Lower the heat to medium and add the butter.
5
Once the butter is melted and foaming, add the sliced white onion and the remaining minced garlic. Sauté until the onions soften and turn fragrant.
6
Stir in the sweet soya sauce, Worcestershire sauce, and oyster sauce. Let the sauce bubble and thicken slightly for about 1 minute.
7
Toss the fried chicken back into the pan. Stir well until every piece of chicken is fully coated in the dark, glossy, sticky glaze.
8
Serve immediately while hot, ideally with steamed rice.

Chef's Tips

•Make sure your wok or pan is hot when frying the chicken so the skin gets nicely browned and crispy.
•If the sauce thickens too quickly before coating the chicken, add a tiny splash of water to loosen it up.
•Kecap manis (sweet soya sauce) burns easily due to its high sugar content, so keep the heat at medium once you add the sauces.

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Recipe By

Kitchen Buddy Chef