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Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy

Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy

By Courtney HillDecember 11, 2023

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Rating

The Malaysian dish called ayam masak kecap translates as “chicken cooked in soy sauce,” but it’s commonly referred to as “bachelor’s chicken” because it’s quick and easy to throw together. It also happens to be irresistibly delicious. Pieces of turmeric-seasoned chicken are fried then set aside. A dark, thick, salty-sweet, umami-rich sauce is made with alliums and other aromatics, then the chicken is briefly cooked in the sauce to fuse all the flavors. Bob Muze, chef at Cili Kampung restaurant in Kuala Lumpur, taught us his version. We adapted his recipe using boneless thighs cut into quick-cooking strips, dredging them in turmeric-spiked cornstarch for crispness and then pan-frying them. Kecap manis has the savory notes of soy sauce but also a molasses-like bittersweetness and a syrupy consistency. If it’s difficult to source, make an approximation by combining ¼ cup each soy sauce, molasses and brown sugar. Serve the chicken with jasmine rice.

Tip

Don’t add all of the shallots to the pan with the lemon grass. Save about one-third for adding off heat, when cooking is complete, for a fresh, crisp bite

Ingredients
  • ¼

    cup cornstarch

  • 1

    tablespoon ground turmeric

  • Kosher salt and ground white pepper

  • 1 ½

    pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch-wide strips

  • 1

    cup grapeseed or other neutral oil

  • 2

    stalks lemon grass, trimmed to the lower 6 inches, dry outer layers discarded, bruised

  • 3

    medium shallots, halved and thinly sliced

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon minced fresh ginger

  • 1

    medium red or orange bell pepper, stemmed, seeded and cut into ½-inch strips

  • 2

    jalapeño chilies, stemmed, seeded and cut lengthwise into ½-inch strips

  • ½

    cup kecap manis (see headnote)

  • 1

    medium plum tomato, cored and cut into 6 wedges

  • Lime wedges, to serve

Step 1

In a medium bowl, stir together the cornstarch, turmeric and ½ teaspoon each salt and white pepper. Add the chicken and, using your hands, toss until evenly coated.

Step 2

Line a rimmed baking sheet with a double layer of paper towels and set it near the stove. In a 12-inch skillet over medium-high or a 12- to 14-inch wok over high, heat the oil until shimmering. If using a skillet, add about half of the chicken in an even layer; if using a wok, add about one-third. Don’t crowd the pan. Cook, occasionally turning each piece, until golden brown on all sides, 5 to 7 minutes. As they finish, transfer pieces to the prepared baking sheet and add more to the pan as space allows. When all of the chicken has been fried, pour off and discard all but 2 tablespoons of the oil (it’s fine if some browned bits remain in the oil).

Step 3

Return the pan to medium-high and heat the oil until shimmering. Add the lemon grass and two-thirds of the shallots; cook, stirring often, until the shallots are lightly browned, about 2 minutes. Add the garlic and ginger; cook, stirring, until fragrant, about 1 minute. Stir in the bell pepper and jalapeños, followed by the kecap manis and 3 tablespoons water. Increase to high and cook, stirring often, until large bubbles form all over and the sauce is syrupy, about 3 minutes.

Step 4

Add the chicken and tomato; cook, stirring, until the sauce clings to the chicken, 2 to 3 minutes. Remove from the heat and add the remaining shallots and ¼ teaspoon white pepper. Taste and season with salt and white pepper, then remove and discard the lemon grass. Serve with lime wedges.

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