Barbecued Chicken In Sweet Soy Sauce Ayam Panggang Kecap Food

BAKED CHICKEN IN A SWEET BBQ SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
• Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
• Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

BARBECUED CHICKEN IN SWEET SOY SAUCE - {AYAM PANGGANG KECAP} RECIPE

Steps:

• Broil the chicken for five minutes on each side. Fry the garlic and chilies in the oil for one minute in a large frying pan. Add the tamarind liquid, water, sugar, sweet soy sauce and ginger, and cook over low heat for about five minutes, or until the sauce has thickened. Set aside. Remove the chicken from the broiler, and pound it lightly all over with a pestle to bruise the meat and allow the sauce to seep in. Put the chicken, skin-side down, in the frying pan with the sauce, and cook over medium heat for about ten minutes, or until nearly all the sauce has evaporated. Return the chicken, skin-side up, to the broiler and broil forfive minutes, or until the skin is brown and crispy. This recipe yields 4 to 6 servings, with other dishes.