Ayam Goreng Kecap Balado

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.

Ingredients

• 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