Introduction
Indonesian cuisine is celebrated worldwide for its vibrant flavors, aromatic spices, and diverse culinary traditions. Among its beloved dishes, Ayam Goreng Mentega, or Butter Fried Chicken, stands out as a perfect example of the harmonious blend of crispy textures and rich, savory sauces. This recipe combines tender chicken marinated in a fragrant mixture, fried to golden perfection, and then coated in a luscious butter-based sauce infused with sweet, spicy, and umami flavors. Whether you’re preparing a family dinner, hosting friends, or simply craving a comforting dish, Ayam Goreng Mentega offers an irresistible combination of taste and aroma that will delight your palate. As part of Love With Recipes’ extensive collection of authentic and innovative recipes, this dish exemplifies the culinary artistry of Indonesia and promises a memorable dining experience.
Time
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
- Total Time: Approximately 1 hour and 15 minutes
Needed Equipment
- Large mixing bowls
- Sharp knife and cutting board
- Measuring spoons and cups
- Juicer or reamer
- Frying pan or deep skillet
- Slotted spoon or tongs
- Paper towels for draining
- Stirring spoon or spatula
- Small saucepan for the sauce
- Serving platter or plate
Tags
Indonesian cuisine, Chicken recipes, Fried chicken, Butter sauce, Comfort food, Spicy, Savory, Easy dinner, Family-friendly, Authentic Indonesian dish
Serving Size
This recipe yields approximately 4 servings, with each serving consisting of a generous portion of crispy chicken coated in rich butter sauce, complemented by rice or side dishes of your choice.
Difficulty Level
Intermediate — Requires basic knowledge of frying techniques, marinating, and sauce preparation. Suitable for home cooks with some experience in handling multiple steps simultaneously.
Allergen Information
| Allergen | Contained in Recipe |
|---|---|
| Gluten | Potentially present in soy sauce (check labels for gluten content) |
| Soy | Yes, soy sauce and Worcestershire sauce |
| Wheat | Possible in soy sauce, confirm if gluten-free |
| Garlic | Yes |
| Onion | Yes |
| Butter/Margarine | Yes, contains dairy or soy derivatives depending on the product |
Dietary Preference
Contains animal protein (chicken) and dairy (margarine), suitable for omnivores. Not suitable for vegetarians, vegans, or those with dairy or soy allergies unless substitutions are made.
Course
Main Course — Perfect as a centerpiece for lunch or dinner, often served with rice and side dishes.
Cuisine
Indonesian
Ingredients
Marinade
| Ingredient | Quantity |
|---|---|
| Chicken pieces (drumsticks or thighs) | 6 pieces |
| Juice of lime | ½ lime (~15 ml) |
| Soy sauce | To taste (~1-2 tbsp, adjust as needed) |
| Salt | To taste (~½ tsp) |
| Ground black pepper | To taste (~¼ tsp) | Garlic powder | To taste (~¼ tsp) |
For the Cooking
| Ingredient | Quantity |
|---|---|
| ½ onion, thinly sliced | 1 small onion |
| Large garlic cloves, finely chopped | 1-2 cloves |
| Margarine | 3 tbsp |
| Green onion, sliced | 1 stalk |
For the Butter Sauce
| Ingredient | Quantity |
|---|---|
| Water | 40 ml |
| Sweet soy sauce (kecap manis) | 3 tbsp |
| Worcestershire sauce | ½ tbsp |
| Tomato sauce | 1 tbsp |
| Sambal (chili sauce with tomato) | 1 tbsp |
| Salt | To taste |
| Ground black pepper | To taste |
Instructions
Step 1: Marinate the Chicken
Begin by preparing the marinade to infuse the chicken with a complex, savory flavor profile. In a medium-sized mixing bowl, combine the juice of half a lime—freshly squeezed for maximum brightness—with soy sauce, which provides a salty umami backbone. Adjust the soy sauce quantity based on your preference for saltiness, but generally, 1 to 2 tablespoons is sufficient for six pieces of chicken. Add salt and ground black pepper to the mixture, ensuring they are finely incorporated. Incorporate garlic powder to introduce a subtle aromatic note that complements the natural flavor of the chicken. Mix all ingredients thoroughly to create a uniform marinade.
Place the chicken pieces into the marinade, making sure each piece is fully coated on all sides. For optimal flavor infusion, cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 30 minutes. If time permits, marinating for up to 2 hours enhances flavor depth, especially if the chicken is left uncovered in the fridge to allow the marinade to penetrate more thoroughly.
During this marination period, the acids from the lime and the salty soy sauce begin to tenderize the chicken while imparting a tangy, savory profile that forms the foundation of the dish.
Step 2: Fry the Chicken
After marinating, heat a generous amount of cooking oil—such as vegetable or canola oil—in a large frying pan or skillet over medium heat. The oil should be hot enough to sizzle when the chicken is added, approximately 350°F (175°C). To test readiness, you can place a small piece of bread or a cube of chicken into the oil; if it bubbles immediately and rises to the surface, the oil is at the correct temperature.
Carefully add the marinated chicken pieces to the hot oil, being cautious to avoid splatters. Do not overcrowd the pan; fry in batches if necessary to ensure even cooking and crispiness. Fry each piece for about 8-10 minutes, turning occasionally to ensure all sides develop a beautiful golden-brown crust. The internal temperature of the chicken should reach at least 165°F (74°C) for food safety and optimal tenderness.
Once cooked, transfer the fried chicken onto a plate lined with paper towels to absorb excess oil. Letting the chicken rest briefly allows the juices to redistribute and the crust to set, maintaining crispiness during subsequent steps.
Step 3: Prepare the Butter Sauce
In the same pan used for frying, lower the heat to medium and add the margarine. The margarine serves as the base for the sauce, providing a creamy texture and rich flavor that complements the fried chicken. Allow the margarine to melt completely, swirling the pan to distribute evenly.
Add the thinly sliced onion and finely chopped garlic to the melted margarine. Sauté the mixture, stirring frequently, until the onions become translucent and fragrant—about 2-3 minutes. This step releases aromatic compounds from the garlic and onion, forming an enticing foundation for the sauce. Avoid burning the garlic, as it can turn bitter; cook until just fragrant.
Step 4: Combine with Sauce Ingredients
Return the fried chicken to the pan with the sautéed onions and garlic, arranging the pieces evenly to facilitate coating. In a small bowl, whisk together the water, sweet soy sauce, Worcestershire sauce, tomato sauce, and sambal until smooth. Pour this mixture over the chicken and vegetables, ensuring each piece is generously coated with the flavorful sauce.
Stir the chicken and sauce thoroughly, allowing the flavors to meld. Bring the mixture to a gentle boil over medium heat, then reduce to low to simmer. During this stage, the sauce will begin to thicken slightly, creating a luscious coating that clings to each piece of chicken. This process also allows the flavors of the sweet soy, chili, and umami components to harmonize.
Step 5: Finish and Garnish
After simmering for about 3-5 minutes, add the sliced green onions to introduce a fresh, mildly pungent note that balances the richness of the butter sauce. Cook for an additional minute or two, just enough for the green onions to soften slightly and release their aroma.
Remove the pan from heat. Transfer the chicken to a serving platter, spooning extra sauce over the top. Garnish with additional sliced green onions if desired for visual appeal and added flavor. Serve hot with steamed rice, or your preferred side dishes, to complete this authentic Indonesian feast.
Preparation Tips
- Marinating: For a more intense flavor, marinate the chicken overnight in the refrigerator. This ensures the marinade thoroughly penetrates the meat, resulting in tastier, more tender chicken.
- Frying: Maintain consistent oil temperature to prevent sogginess. Use a thermometer if available to keep the temperature steady around 350°F (175°C).
- Sauce consistency: If the sauce becomes too thick, thin it out with a splash of water or chicken broth. Conversely, if too runny, simmer longer until it reaches desired thickness.
- Adjusting spice: Control the heat level by varying sambal quantity. For milder flavor, reduce or omit the chili sauce; for more heat, add extra sambal or chili flakes.
Nutritional Information
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | Approx. 550 kcal |
| Protein | Approximately 35 g |
| Fat | Approximately 30 g |
| Carbohydrates | Approximately 40 g |
| Sugar | Approximately 12 g |
| Sodium | Variable depending on soy sauce; estimated 900 mg |
Tips and Tricks
- Use fresh ingredients: Fresh garlic, onions, and green onions significantly enhance the flavor profile.
- Control oil temperature: A consistent temperature ensures crispy chicken without excess greasiness.
- Customize spice levels: Adjust the sambal or chili sauce according to your heat preference.
- Make ahead: Marinate the chicken the day before for deeper flavor and quicker cooking on the day of serving.
- Extra crunch: Double fry the chicken for extra crispiness—first at a lower temperature, then at a higher temperature to finish.
Add-ons
- Toasted sesame seeds sprinkled on top for added texture and flavor.
- Fresh lime wedges served on the side for an extra tang.
- Chopped cilantro or parsley as a garnish for a fresh herbal note.
- Additional chili flakes or sliced chilies for increased heat.
Side Dishes
- Steamed jasmine or basmati rice to soak up the flavorful sauce.
- Stir-fried vegetables such as bok choy, snow peas, or broccoli.
- Indonesian-style vegetable acar (pickled vegetables).
- Spicy sambal for those who love extra heat.
Improvements
- Use free-range or organic chicken for enhanced flavor and ethical sourcing.
- Incorporate additional spices such as turmeric or ginger into the marinade for extra depth.
- Experiment with different types of chili sauces for customized heat and flavor profiles.
- Use clarified butter or ghee instead of margarine for a richer, more authentic flavor.
- Opt for homemade sweet soy sauce (kecap manis) to control sweetness and additives.
Save and Store
If you have leftovers, store the chicken and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness; avoid microwaving as it can make the chicken soggy. To extend shelf life, freeze in portions for up to 1 month, reheating thoroughly before serving.
FAQ
Can I make this dish vegetarian?
Substitute chicken with firm tofu or tempeh, marinate similarly, and fry until crispy. Adjust cooking times accordingly. Note that the sauce contains animal-derived Worcestershire sauce—use a vegetarian version if needed.
Can I use other types of chicken?
Yes, chicken breasts can be used, but they tend to be leaner and may dry out faster. Thighs and drumsticks are preferred for their juiciness and flavor.
Is this dish spicy?
The spiciness depends on the amount of sambal used. Adjust the quantity to suit your heat preference.
How can I make the sauce less sweet?
Reduce the amount of kecap manis or substitute with a less sweet soy sauce for a more savory profile.
Conclusion
Ayam Goreng Mentega exemplifies the delicious complexity of Indonesian cooking, showcasing the perfect harmony between crispy fried chicken and a rich, flavorful butter sauce. Its versatility makes it suitable for both casual family meals and more festive occasions. By following the detailed steps and tips outlined above, you can create a restaurant-quality dish right in your own kitchen. Remember, the secret to outstanding Ayam Goreng Mentega lies in the balance of flavors—crispy texture, savory marinade, and a luscious, slightly spicy sauce that ties everything together. For more authentic recipes and culinary inspiration, visit Love With Recipes, where food passion meets culinary expertise.
References
- Indonesian Food & Cooking by Sri Owen, 2004.
- Authentic Indonesian Recipes by William Wongso, 2012.
