Ayam Goreng Mentega

Method

• Step 1: Prepare and Marinate the Chicken
  
  1. Clean the chicken as needed and pat it dry with paper towels. Cut each chicken leg quarter into approximately four serving pieces, using a sturdy knife or cleaver at the joints where possible.
  2. Place the chicken pieces in a large mixing bowl.
  3. Add the lime juice, light soy sauce, salt, black pepper, and chicken stock powder. Mix thoroughly, making sure each piece is evenly coated.
  4. Add the cornstarch and mix again until a thin coating forms over the chicken.
  5. Cover the bowl with cling film and refrigerate for 30 minutes.
  
  Chef's tip: The lime juice helps balance the richness of the butter sauce, while the soy sauce seasons the meat. Cornstarch creates a light coating that helps the chicken develop a crisp, golden exterior when fried.
  For food safety, marinate the chicken in the refrigerator rather than leaving raw chicken at room temperature.
• Step 2: Fry the Chicken Until Golden
  
  1. Pour sufficient cooking oil into a heavy-based wok or deep frying pan. Heat to approximately 170–180°C (340–355°F).
  2. Remove the chicken from the refrigerator. Allow excess marinade to drip off, but leave the light cornstarch coating in place.
  3. Fry the chicken in batches, taking care not to overcrowd the pan. Overcrowding lowers the oil temperature and can cause the chicken to become greasy.
  4. Turn the pieces occasionally so they brown evenly on all sides.
  5. Depending on the size of the pieces, fry for approximately 8–12 minutes per batch, adjusting the heat as necessary. Larger bone-in pieces may require longer.
  6. Check that the chicken has reached an internal temperature of 74°C (165°F) at the thickest part, without touching the bone. 7. If the exterior browns before the inside is cooked, reduce the heat and continue cooking until done.
  Transfer the cooked chicken to a wire rack or a plate lined with paper towels. Allow excess oil to drain.
  
  Chef's tip: Frying the chicken until golden before adding it to the sauce develops deeper flavor and helps the coating hold its texture. Do not worry if the chicken becomes slightly less crisp during the final saucing; the buttery glaze is an essential part of the dish.
• Step 3: Prepare the Butter and Garlic Sauce
  
  1. Once the chicken is fried, remove the frying oil from the wok or use a separate clean pan.
  2. Add 1–2 tablespoons of neutral cooking oil, if needed, and heat over medium heat.
  3. Add the crushed garlic and sauté for approximately 30–60 seconds until fragrant. Stir continuously and avoid allowing the 4. garlic to burn, as burnt garlic can make the sauce bitter.
  5. Add the sliced onion and cook for another 1–2 minutes, until softened and lightly golden around the edges.
  6. Add the margarine or butter. Allow it to melt and coat the garlic and onion.
  7. Pour in the Worcestershire sauce, oyster sauce, sweet soy sauce, and chili sauce or tomato sauce.
  8. Add the sugar and chicken stock powder, then stir until the ingredients are evenly combined.
  9. Pour in approximately 100 ml of water and bring the sauce to a gentle simmer. Taste and adjust the balance as needed.
  
  Chef's tip: Add the butter after the garlic and onion have begun to soften. This helps prevent the butter from browning too quickly while allowing the garlic and onion to develop their fragrance.
• Step 4: Combine the Chicken with the Sauce
  
  1. Add the fried chicken pieces to the simmering sauce.
  2. Turn the chicken carefully with tongs or a spatula, coating each piece evenly.
  3. Simmer over medium-low heat for approximately 3–5 minutes, turning the pieces once or twice so the sauce clings to the chicken.
  4. Add a little more water if the sauce becomes too thick before the chicken is well coated. If it is too thin, allow it to simmer briefly until it reaches a glossy consistency.
  5. Taste the sauce. Add a little more sweet soy sauce for sweetness and color, Worcestershire sauce for tanginess, or a small amount of water if the flavor is too concentrated.
  6. Remove from the heat as soon as the chicken is thoroughly coated and the sauce has reached the desired consistency.
  
  Important: Avoid simmering the fried chicken in the sauce for too long. Prolonged cooking can soften the crispy exterior and make the coating soggy.
• Step 5: Serve
  
  1. Transfer the chicken to a warm serving platter.
  2. Spoon the remaining buttery sauce, garlic, and onion over the chicken.
  3. Finish with a squeeze of fresh lime or calamansi juice just before serving.
  4. Serve immediately with steamed white rice, allowing the rice to absorb the rich, sweet-savory butter sauce.