Soy Sauce Chicken (Ayam Masak Kicap)

This Soy Sauce Chicken, or Ayam Masak Kicap, is delicious on its own, but tastes even better when paired with rice. Fried chicken simmered in a perfectly balanced sweet, savory, and spicy sauce.

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The month of Ramadan is fast approaching. Just like last year, I’ll be sharing a list of recipes for dishes that I always associate with the month.

From my family’s favorite main course meals for iftar or buka puasa (that is, the meal when you break your fast), to simple and quick sahur or suhoor (the morning meal before dawn and fasting for the day) recipes. Stay tuned for the Ramadan 2023 series.

To kick things off, here’s a recipe for one of my favorite chicken dishes–ayam masak kicap.

Sweet Soy Sauce Chicken (Ayam Masak Kicap) Recipe

“Ayam masak kicap” literally translates to “soy sauce cooked chicken”. It’s a simple yet hearty dish of fried chicken simmered in a savory and slightly sweet sauce.

The name of the dish itself highlights the star ingredient, which is (that’s right) soy sauce! Or more specifically, sweet soy sauce (aka kicap manis/kecap manis).

It’s a popular dish that can be found in Malaysia, Indonesia and Singapore, though it can be prepared in a myriad of ways according to regional tastes or one’s own preferences. For instance, some might prefer a more watery sauce consistency, while others would favor a thicker option.

However, after years of making this comfort food at home, I’ve perfected a simplified version of the dish without the need for certain pastes such as tamarind (asam jawa). But even with minimal ingredients in the sauce, you’ll still get to enjoy a wonderful meal that’s packed with flavor.

Ingredients You’ll Need

(For full ingredient measurements, please proceed to the recipe card below.)

• Chicken: Cut into smaller pieces. I just used chicken wings.
• Salt
• Turmeric powder
• Onion
• Garlic
• Chili pepper (optional)

Sauce

• Sweet soy sauce
• Light soy sauce
• Oyster sauce
• Water
• Curry powder (optional)
• Rice vinegar

how to make soy sauce chicken (ayam masak kicap)

1. In a bowl, season the chicken with turmeric powder and salt. Air fry the chicken by batches for 375 F for 15-20 minutes, flipping halfway through.
2. Mix all the ingredients for the sauce.
3. Over medium high heat, sauté sliced onions in a bit of oil until translucent. Add chili pepper and minced garlic. Sauté for 30 seconds before pouring the sauce.
4. Once the sauce starts simmering, add the chicken and let it continue cooking for a few more minutes then turn off heat.
5. Serve while hot with white rice. Enjoy!

notes for soy sauce chicken (ayam masak kicap)

Deep fry or air fry chicken?

Traditionally, the chicken is deep fried but air frying is my choice for this because it gets you the same results and is healthier.

Sauce consistency

If you don’t like as much sauce, feel free to let it simmer for longer so the sauce reduces in volume and becomes slightly thicker.

How to add potatoes?

Some recipes add potatoes but I like to keep it simple. If you want to add it, cut it into wedges or your desired shape and season it like the chicken and air fry/fry. Add it to the sauce together with the chicken or once you turn off the heat if you don’t like soggy potatoes. 

More Chicken Recipes

• Malaysian Chicken Chop
• Air Fryer Chicken Tenders
• Malaysian Chicken Curry (Kari Ayam)
• Ayam Geprek (Smashed Fried Chicken)
• Chinese Crispy Lemon Chicken

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Soy Sauce Chicken (Ayam Masak Kicap)

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Asian, Malaysian

Servings 2

Ingredients

  

1x2x3x

• 1.5 – 2 lbs chicken cut into smaller pieces, I just used chicken wings
• 1 tsp salt
• 1 tsp turmeric powder
• 1 onion sliced
• 1 tsp minced garlic
• 1 chili pepper sliced – optional

Sauce

• 1/4 cup sweet soy sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 cup water
• 2 tsp curry powder optional
• 1 tsp rice vinegar

Instructions

 

• In a bowl, season the chicken with turmeric powder and salt. Air fry the chicken by batches for 375 F for 15-20 minutes, flipping halfway through.
• Mix all the ingredients for the sauce.
• Over medium high heat, sauté sliced onions in a bit of oil until translucent. Add chili pepper and minced garlic. Sauté for 30 seconds before pouring the sauce.
• Once the sauce starts simmering, add the chicken and let it continue cooking for a few more minutes then turn off heat.
• Serve while hot with white rice. Enjoy!

Notes

*There are so many versions of ayam masak kicap. This version is an easy and child friendly version that I often make.

*Traditionally, the chicken is deep fried but air frying is my choice for this because it gets you the same results and is healthier.

*If you don’t like as much sauce, feel free to let it simmer for longer so the sauce reduces in volume and becomes slightly thicker.

*Some recipes add potatoes but I like to keep it simple. If you want to add it, cut it into wedges or your desired shape and season it like the chicken and air fry/fry. Add it to the sauce together with the chicken or once you turn off the heat if you don’t like soggy potatoes.

Keyword air fryer chicken, chicken, easy, easy asian recipe, kicap, Malaysian, simple, simple recipe, soy sauce

Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.

Other recipes you'll like:

Malaysian-Style Soy Sauce Eggs (Telur Masak Kicap) Malaysian Chicken Curry (Kari Ayam) Ayam Geprek (Smashed Fried Chicken)