Ayam Goreng Mentega (Fried Chicken in Sweet Butter Sauce)
Ayam goreng mentega is Indonesian fried chicken finished in a sticky butter sauce built on kecap manis, the thick sweet soy sauce that defines much of the country's cooking. The chicken is marinated in lemon juice, fried until golden, then tossed through garlic, onion, Worcestershire and Chinese cooking wine. Sweet, salty and rich, it needs only a squeeze of lime at the table to cut through the butter.
Instructions
Rub the chicken pieces all over with the salt. Pour the lemon juice over them, turn to coat, and leave them to marinate for 15 to 20 minutes.
Heat the frying oil to about 350°F (180°C). Fry the chicken until the pieces are golden on the outside.
Lift the chicken out of the oil and set it aside to drain.
In a clean wok or large pan, melt the butter and sauté the sliced garlic and onion for a minute or two, until they soften and smell fragrant.
Add the Worcestershire sauce, soy sauce, Chinese cooking wine and kecap manis. Stir fry for about a minute so the sauce comes together.
Add the fried chicken and toss until every piece is coated in the glossy sauce.
Serve hot, with the lime slices alongside to squeeze over the chicken.
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