🇲🇾 Malaysia · Food
Ayam Kicap
By eatmundo · August 4, 2026
A comforting Malaysian soy-braised chicken that is savory, slightly sweet, and aromatic. It is a staple home-cooked meal often served with steamed white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely mince the garlic and shallots, then grate the fresh ginger until you have about 2 tablespoons.
- 2
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat until shimmering.
- 3
Add the chicken pieces to the hot pan and sear them for 5-6 minutes until the skin turns a light golden brown.
- 4
Toss in the prepared garlic, ginger, and shallots, stir-frying for about 2 minutes until incredibly fragrant—be careful not to burn the garlic.
- 5
Pour in the soy sauce, dark soy sauce, oyster sauce, and 100ml of water, stirring gently to coat every piece of chicken.
- 6
Reduce the heat to low, cover the pan, and simmer for 15 minutes to ensure the chicken is tender and fully cooked through.
- 7
Remove the lid and increase the heat to medium-high for 3-4 minutes, stirring constantly to thicken the sauce until it clings to the chicken.
- 8
Taste and adjust with a pinch of salt if needed, then serve immediately while the meat is juicy and glazed.
Frequently Asked Questions
What is the best cut of chicken to use?+
Bone-in, skin-on chicken pieces like drumsticks or thighs are best as they keep the meat juicy during the braising process.
Can I add potatoes?+
Yes, many variations include cubed potatoes; add them before the simmering step to ensure they cook through.
Is dark soy sauce necessary?+
Yes, it provides the signature deep mahogany color and a caramel-like depth that regular soy sauce lacks.
How do I know when the sauce is thick enough?+
The sauce is ready when it coats the back of a spoon and looks shiny and sticky rather than runny or watery.
