Erin’s Indonesian Chicken
Erin’s Indonesian Chicken is tender, juicy, and packed with aromatic flavor.A fragrant mixture of garlic and ginger forms the foundation of the dish.Soy sauce adds deep savory flavor and beautiful color.A touch of sweetness balances the salty and spicy ingredients.The chicken cooks until tender and develops a delicious caramelized coating.Serve it over steamed rice for an easy and satisfying Indonesian-inspired meal.
Ingredients
For the Chicken
- 700 g boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 3 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 tablespoon honey or brown sugar
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
For the Sauce
- ½ cup chicken broth
- 1 tablespoon sweet soy sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey or brown sugar
- 1 teaspoon lime juice
For Garnishing
- Fresh cilantro or coriander leaves
- Sliced green onions
- Lime wedges
- Thinly sliced red chili, optional
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels. Cut large pieces into evenly sized portions so they cook at the same rate.
Make the Marinade
- In a large bowl, combine garlic, ginger, soy sauce, sweet soy sauce, honey, lime juice, coriander, cumin, turmeric, black pepper, and chili flakes.Add the chicken and toss thoroughly until every piece is coated.
Marinate
- Cover and refrigerate for at least 30 minutes. For deeper flavor, you can marinate the chicken for several hours.
Sear the Chicken
- Heat the vegetable oil in a large skillet over medium-high heat.Remove the chicken from the marinade, allowing excess marinade to drip off, and place it in the hot skillet.Cook for approximately 4–5 minutes per side, depending on thickness, until nicely browned.
Prepare the Sauce
- Reduce the heat to medium. Add the chicken broth, remaining soy sauce, sweet soy sauce, and honey.Stir gently, scraping up the flavorful browned bits from the bottom of the pan.
Simmer
- Return the chicken to the sauce if necessary and simmer for approximately 8–12 minutes, turning occasionally.Cook until the chicken reaches an internal temperature of 165°F (74°C).
Thicken the Sauce
- Stir the cornstarch slurry into the pan. Simmer for 1–2 minutes until the sauce becomes glossy and lightly thickened.
Finish With Lime
- Turn off the heat and add the lime juice. Taste and adjust the soy sauce, sweetness, or chili according to your preference.
Garnish
- Sprinkle with fresh cilantro, green onions, sliced chili, or sesame seeds.
Serve
- Serve the chicken immediately over steamed jasmine rice. Spoon plenty of the flavorful sauce over the top.
Notes
- Chicken thighs are ideal: They remain juicy and tender during cooking.
- Chicken breasts can be used: Reduce cooking time slightly to prevent them from drying out.
- Kecap manis adds sweetness: It is thicker and sweeter than regular soy sauce.
- Don't over-salt: Soy sauce already contributes considerable saltiness.
- Fresh ginger makes a difference: Fresh ginger provides a brighter aroma than dried ginger.
- Adjust the chili: Add more or less according to your preferred spice level.
- Don't skip the lime: Its acidity balances the richness of the sauce.
- Check the chicken temperature: The thickest portion should reach 165°F (74°C).