1kgchicken portions(a mix of cuts like thighs, drumsticks and breasts)
½tspsalt
½tspturmeric
½Tbspdark soy sauce
freshly ground black pepper
2Tbsp vegetable oilif air frying or roasting
250mlvegetable oilif frying on the hob
The Sauce
2Tbsp sweet soy sauce(kicap manis)
1Tbsplight soy sauce
1Tbsp oyster sauce
1Tbsptomato ketchup
125mlwater
Everything Else
1medium onion(about 130 g/4½ oz prepeeled weight)
2medium cloves garlic
7.5cmginger
2-3red chillies of your choice(birds eye, jalapeños) you can increase or decrease the number here
1capsicum, any colour(bell pepper)
1medium tomato
10stalks of chives (or spring onions/scallions)(daun kuchai)
Instructions
Marinate the Chicken
Rub the chicken portions with the salt, turmeric, dark soy sauce and pepper. Be thorough with this. Leave to marinate for 30 minutes.In the meantime move on to the other prep work.
Prep Work
Mix all the sauce ingredients together in a small bowl and set aside. So that's the light soy sauce, dark soy sauce, oyster sauce, tomato ketchup and water.
Aromatics: Peel the onion, garlic and ginger.Halve the onion, then slice thinly. Chop the garlic finely. Slice chillies. Julienne the ginger (cut into thin, long strips). See image.
Chop up the capsicum into strips, they don't have to be thin, about 2 fingers' width is fine.
Quarter the tomato.
Chop up the chives into short lengths. I do this just before serving, with a pair of scissors.
Pre Cook the Chicken
On the Stove
Heat the oil in a small - medium wok on medium heat. When hot, fry the marinated chicken pieces for about 5 minutes each side. We are only partially cooking them. In fact, more like browning them.You probably want to do this in 2 batches so as not to overcrowd your wok.When done, take the chicken out and leave to drain on a plate lined with kitchen paper.
In an Air Fryer
Preheat your airfryer to 200°C (400°F).
Toss your chicken with just the 1 Tbsp of oil.
Cook your chicken in a single layer for 15 minutes, turning them over halfway.Since we are only browning the chicken, if you like, you could just pack your airfryer with all the chicken pieces and cook for 20 minutes, tossing the portions halfway through. This is the lazy way, not all the parts of the chicken will be crisp but much of it will be.
In the Oven
Preheat the oven to 200°C (400°F).
Toss your chicken with just the 1 Tbsp of oil.
Roast in the hot oven for 20 minutes, in a single layer. Turn halfway through.
Cooking the Ayam Masak Kicap
Heat the second Tbsp of oil in a medium-sized wok or saucepan on medium heat. If you'd fried your chicken on the stove earlier, pour out all but 1 Tbsp of oil.
Sauté the onions, garlic, most of the ginger pieces and chillies for 1 minute. Keep about 5 strips of the ginger for garnish.
Add the chicken and capsicum and stir to mix. Cook for 1 minute.
Pour in the sauce mix from earlier and stir everything thoroughly, mixing well. Bring it to a simmer, then cover, lower the heat right down (to low) and cook for 20 - 30 minutes, until your chicken portion are completely cooked.The time will depend on the cut and size of your chicken. Drumsticks will take slightly longer than breasts and thighs. If by some chance you are using legs, that may even need 40 minutes.
When the chicken is done, add the chopped tomatoes and stir. Check seasoning. You shouldn't need any salt, but everyone's different.If you want a little more sauce, add a little water and be sure to heat through for a minute. Do this also if you find the sauce too salty. The dish is meant to be very richly flavoured.Leave to rest for 10 minutes. I find it tastes better this way.
Top with the chopped chives and serve as discussed.