A culinary cross-section of Indonesian and Chinese flavors, Ayam Goreng Mentega (Butter Fried Chicken) is a dish that has captured the hearts and palates of many across the archipelago. Far from a simple pan-fry, this dish features deep-fried chicken pieces coated in a decadent, glossy, and intensely savory sauce.¹

Rooted in the Chinese-Indonesian (Peranakan) culinary tradition, this dish showcases the brilliant fusion of ingredients. While the cooking technique of deep-frying the chicken has Chinese origins, the star of the sauce is undeniably Indonesian and European: butter (mentega) and sweet soy sauce (kecap manis).

The process is simple yet results in a complex flavor profile:

1. The Chicken: Pieces of chicken (often bone-in or boneless thigh meat) are marinated lightly and deep-fried until golden and crispy, ensuring a tender and juicy interior.²
2. The Sauce: This is where the magic happens. A generous amount of butter is melted and sautéed with aromatics like garlic, onion, and sometimes ginger.³ The key flavoring components are then added: a dark, syrupy kecap manis for sweetness and depth, a dash of Worcestershire sauce (often referred to as ‘English sauce’ or saus Inggris in Indonesia) for a tangy kick, and sometimes a hint of lime.⁴

The resulting dish is a perfect harmony of tastes: the savory, umami richness of the fried chicken, the fragrant richness of the butter, the dark sweetness of the soy sauce, and a subtle tang to cut through the richness. It’s a true comfort food, typically served hot with steamed white rice, making it a staple in family meals and Chinese-Indonesian restaurants alike.⁵

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Classic Ayam Goreng Mentega (Butter Fried Chicken) Recipe

This recipe is divided into three main steps: Marinating, Frying, and Sautéing the Sauce.

Prep Time	Cook Time	Yields
20 minutes (+ 30 mins marination)	25 minutes	4 servings

Ingredients

A. For the Chicken & Marinade

• 1 kg chicken (bone-in pieces like wings and drumsticks, or boneless skin-on thigh cut into chunks)
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp garlic powder or 2 cloves crushed garlic
• 2 Tbsp tapioca starch or cornstarch
• Oil for deep-frying⁶

B. For the Butter Sauce

• 50g unsalted butter (do not substitute with margarine for the best flavor)
• 1 small brown or yellow onion, roughly sliced
• 2-3 cloves garlic, minced
• 2 scallions (green onions), chopped, separating the white and green parts
• 3 Tbsp kecap manis (Indonesian sweet soy sauce)⁷
• 2 Tbsp Worcestershire sauce (saus Inggris)⁸
• 1/2 tsp salt (adjust to taste)
• 1/4 cup water or chicken stock

Instructions

1. Marinate the Chicken

1. In a large bowl, combine the chicken pieces with salt, white pepper, and garlic powder (or crushed garlic). Mix well to coat.
2. Sprinkle in the tapioca starch/cornstarch and mix again until all chicken pieces are lightly coated.
3. Let the chicken marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).

2. Fry the Chicken

1. Heat enough oil in a wok or deep pot for deep-frying over medium-high heat.
2. Carefully place the marinated chicken into the hot oil. Do not overcrowd the wok; fry in batches if necessary.
3. Deep-fry for about 8-10 minutes (for bone-in) or 5-7 minutes (for boneless) until the chicken is cooked through, golden brown, and crispy.
4. Remove the chicken and drain excess oil on a wire rack or paper towels. Set aside.

3. Make and Combine the Sauce

1. Discard the oil from the wok, leaving only about 1 tablespoon.
2. Melt the 50g of butter in the wok over medium heat.
3. Add the sliced onion, minced garlic, and the white parts of the scallions. Sauté until the onion is soft and fragrant (about 2 minutes).
4. Pour in the kecap manis and Worcestershire sauce. Stir quickly to combine and let the sauce thicken slightly (about 30 seconds).
5. Add the water or chicken stock and bring the sauce to a gentle simmer. Taste and add salt if needed, remembering that kecap manis and Worcestershire sauce already contain sodium.
6. Return the fried chicken to the wok. Toss vigorously until every piece of chicken is thoroughly coated in the rich, glossy butter sauce.
7. Stir in the green parts of the scallions.
8. Remove from heat and serve immediately with hot steamed rice.