Ayam Goreng Mentega (Sweet Buttery Deep-Fried Chicken)

I can never get enough of Ayam Goreng Mentega or Sweet Buttery Deep-Fried Chicken. It is just jam-packed with bunch of wonderful flavor. The combination of sweet, savory, a slight hint of tanginess, the crunchiness and the tenderness of the chicken are just awesome! Another good news, it is super easy and not too hard to prepare – DOUBLE awesome! Oh, not to forget that my super-picky eater never really complain about this meal – SUPER TRIPLE awesome!

Ayam Goreng Mentega is also very widely common dish that you can easily find in Indonesian household menu. Though the dish is using margarine (most common with blueband margarine) as one of the main ingredients, it is named with Mentega (or butter). You can use butter instead of margarine. The best way to enjoy it is to have it with a warm fluffy rice ­– yup, rice is a staple meal in Asia, so there are quite a variety of dishes that are better to consume with rice on the side.

I do hope you enjoy this meal as much as I do. Drop me a line or two if you happen to try it, ok?

Tip: For this dish, if you do not have sweet soy sauce handy, you can use brown sugar. I do not notice a big difference in flavor.

Ingredient:

• 1/2 lb chicken, cut into bite-sized
• 1 tablespoon minced garlic
• 1 tablespoon shallot, sliced thinly
• 1/2 medium-sized onion, sliced to wedges
• 6 tablespoons blue band margarine or butter
• 2 tablespoons oyster sauce
• 3 tablespoons sweet soy sauce
• 2 tablespoons soy sauce
• 2 tablespoons lime juice (you can replace with lemon juice)
• 1 tablespoon Worchestershire sauce
• Vegetable oil for deep-frying
• Salt and pepper to taste

Directions:

• Preheat the pan with the oil or heat the oil in a deep fryer. Once heated, deep-fry the chicken until it is golden brown, or on the crunchy-side, then, set aside.
• In a separate pan, heat the pan with 3 tbsp of margarine, and then add the garlic, shallot and onion. Cook until it is fragrant
• Add oyster sauce, sweet soy sauce, soy sauce, lime juice, Worchester sauce, salt and pepper to taste. Stir well.
• Add back the pan-fried chicken and mix well.
• Put the remaining margarine to ‘seal’ the flavor
• Once the chicken is fully coated with the margarine, it is done. Start serving it immediately with hot fluffy rice.