Soy-Free Ayam Kecap
Transform your dinner table with this flavorful and allergy-friendly take on a classic Indonesian dish—Soy-Free Ayam Kecap. Perfect for those avoiding soy, this recipe swaps traditional soy sauce with coconut aminos and brings balance with dark molasses, lemon juice, and coconut sugar for a naturally sweet and tangy glaze. Tender, bone-in chicken thighs are seared to golden perfection before being simmered in a rich, aromatic sauce infused with garlic, shallots, and fresh ginger. A hint of optional red chili adds a mild kick, while a garnish of fresh cilantro brings a vibrant pop of color. This 60-minute, one-pan recipe is a wholesome crowd-pleaser, best served with steamed rice or sautéed vegetables for a complete, satisfying meal. Whether you're managing dietary restrictions or simply craving bold, hearty flavors, this Soy-Free Ayam Kecap is bound to become a new favorite! Bring the flavors of Indonesia to your kitchen with this soy-free twist on a beloved classic.
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Recipe Information
Ingredients
- 1 kilogram Chicken (thighs, bone-in, and skin-on preferred)
- 0.5 cup Coconut aminos
- 2 tablespoons Dark molasses
- 2 tablespoons Lemon juice
- 4 large Garlic cloves, minced
- 2 Shallots, thinly sliced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Coconut sugar
- 0.5 cup Water
- 1 Red chili, sliced (optional for heat)
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Clean and pat dry the chicken thighs. Season them with salt and black pepper.
In a large pan, heat the cooking oil over medium heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
In the same pan, add the shallots and sauté until they become translucent. Add the minced garlic and ginger, then sauté for another 2 minutes until fragrant.
Stir in the coconut sugar, coconut aminos, dark molasses, lemon juice, and water. Bring the mixture to a gentle simmer.
Return the chicken to the pan, coating it in the sauce. If using, add the sliced red chili for a hint of heat.
Cover the pan, lower the heat, and let the chicken simmer for about 30 minutes, or until cooked through and tender. Stir occasionally to prevent sticking.
Once cooked, uncover the pan, increase the heat slightly, and allow the sauce to thicken for about 5-10 minutes. Adjust seasoning if needed.
Remove from heat and garnish with chopped cilantro.
Serve the Soy-Free Ayam Kecap hot, ideally with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 93.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
