Overview
Ayam kecap is an Indonesian dish built around one key ingredient:
Kecap manis — a thick, sweet soy sauce.
It’s sweet, savoury, slightly sticky, and that’s what defines the dish.
Traditionally, it’s cooked in a pan and reduced down into a sauce.
That works, but it’s not ideal for bulk cooking.
So this version tweaks the method:
Marinate → roast → build sauce separately
You still get the flavour, but in a way that scales, freezes well, and fits real life.
Ingredients (for ~5kg batch)
Chicken
- ~5 kg chicken (bone-in, skin-on)
- Chicken thighs work best
Aromatics
- Shallots (500g–1kg)
- Garlic
- Ginger
Sauce Base
- Kecap Manis
- Light soy sauce
- Water
Additional
- Tomato ketchup
- Tomato purée (boxed)
- Fresh tomatoes
Stage 1 — Marinate the Chicken
- Add chicken into a large container
- Add:
- kecap manis
- light soy sauce
- tomato ketchup
Mix and coat thoroughly.
- Marinate for:
- At least 4 hours
- Overnight is better
No need to cut the chicken. Keep it whole.
Stage 2 — Roast the Chicken
- Lay chicken out on trays (skin-on)
- Roast at 200°C for ~40 minutes
- Longer if needed
You want:
- cooked through
- some colour on the skin
Once done:
- Remove chicken
- Keep all the juices from the tray
This is important—don’t throw it away.
Stage 3 — Portion the Chicken
- Portion chicken into freezer containers
- Set aside
The sauce comes next.
Stage 4 — Build the Sauce
Start with the aromatics.
- Add shallots to a pan
- Medium–high heat
- Cook for ~5 minutes
Then:
- Add garlic
- Add ginger
- Cook for ~1–2 minutes
Then:
- Add chopped fresh tomatoes
- Cook until softened and slightly jammy
Optional:
- Add tomato purée if you want a stronger tomato base
Stage 5 — Build the Gravy
Now add:
- Reserved chicken juices
- Kecap manis
- Light soy sauce
- Water
Adjust as you go:
- More kecap manis → sweeter, richer
- More soy → saltier
- More water → thinner
You’re aiming for:
- a balanced
- slightly thick
- savoury-sweet gravy
Stage 6 — Combine & Freeze
- Pour the sauce over the portioned chicken
Make sure each portion has enough gravy.
This matters:
- the chicken freezes better in sauce
- flavour continues to develop
Storage & Reheating
- Freeze in portions
When ready:
- Defrost in the fridge (~24 hours)
- Reheat gently
Serving
Serve with:
- Rice
- Fried egg
- Greens
Notes
- Shallots aren’t optional here—they carry the base
- Don’t skip the roasting step—it builds flavour
- Don’t throw away the chicken juices—that’s free flavour
Bottom line
This isn’t the traditional method.
But it works better for:
- batch cooking
- freezing
- real-life cooking
And it still tastes like ayam kecap.