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Growing up in a household where flavors were never muted, ayam pedas, or spicy chicken, quickly became my all-time favorite dish. My love for chicken runs deep, and when you pair that with my tendency to reach for the spiciest sambal on the table, this recipe was bound to steal my heart. But what makes this dish extra special is that it’s my mother’s creation. She didn’t learn it from a book or a website—she crafted it herself through years of experimenting in the kitchen. This ayam pedas is a flavor memory I always carry with me, a dish that reminds me of home with every bite.

Every time she made it, I would hang around the kitchen, drawn by the sharp aroma of chili and shallots in the pot. I’d sneak little tastes whenever I could. Even now, when I try to recreate it, there’s a warmth that hits my soul, like a hug made of spices and nostalgia. If you’re someone who loves the fiery kick of chili and the tender juiciness of chicken, this ayam pedas recipe might just become your go-to too.

What Does Pedas Mean in Ayam Pedas?

In Indonesian, the word pedas simply means “spicy.” But to us, it’s more than just a taste—it’s an experience. Pedas isn’t about heat for the sake of heat. It’s about a balanced fire that awakens your senses, builds warmth in your chest, and lingers just enough to keep you reaching for the next bite. In ayam pedas, the word pedas is not a warning—it’s an invitation. It beckons the bold, the brave, and the spice-lovers to sit down and savor a dish where chilies don’t just play a supporting role—they take center stage.

The Origins: A Homemade Legacy

Unlike many traditional dishes that have long histories tied to specific regions or culinary schools, ayam pedas in our house was something born out of love and creativity. My mother, always fearless in the kitchen, started blending different chilies with aromatics like shallots and turmeric. She simmered the chicken slowly in this paste, letting the spices soak deep into the meat. Over time, this became her signature dish. There’s no official origin story written down in a cookbook, but in our family, ayam pedas is forever tied to her.

She experimented with proportions until she hit the perfect balance between fire and flavor. One day she decided to add a splash of kecap manis, the sweet soy sauce that’s so quintessential in Indonesian cooking. That touch of sweetness turned the spicy broth into something rounder and deeper. The result? A layered, rich spicy chicken dish that leaves you wiping your plate clean every single time.

Flavor Profile: How This Spicy Chicken Tastes

This ayam pedas isn’t your average chili chicken. It begins with a generous blend of shallots, chili (usually a mix of bird’s eye and red chili), and turmeric. When these ingredients are blended together, they form a vivid orange paste that smells both spicy and earthy. The chicken is boiled in this paste—not fried or grilled—giving it a tender texture that holds on to all those flavors.

The slow boil method allows the chili to mellow slightly while still keeping its punch. After the chicken is thoroughly cooked, we add kecap manis, which adds a caramelly sweetness that plays beautifully with the heat. The seasoning is usually kept simple: salt, mushroom stock powder, maybe a bit of sugar or pepper depending on the mood. The resulting ayam pedas is bold, spicy, a little sweet, and completely addictive.

This dish pairs perfectly with hot white rice. The broth is not overly thick, but it’s full of flavor—like a spicy gravy. I often ladle it generously over the rice and watch as the steam carries up the scent of turmeric and chili. If you’re eating with your hands, like we often do at home, prepare to lick your fingers clean.

Which Chili Should You Use for Ayam Pedas?

The heart of ayam pedas lies in its fiery, bold flavor—and that means choosing the right chili is essential. For the most authentic taste, I recommend using bird’s eye chilies, known as cabe rawit in Indonesia and chili padi in Malaysia and Singapore.

Bird’s eye chilies are small, slender, and pack a serious punch. Their thin skin and intense heat create the bold spiciness that defines ayam pedas, without overpowering the other flavors like the shallots and turmeric. They also lend a bright, slightly fruity undertone that balances beautifully once the kecap manis is added later in the cooking process.

If you can’t find bird’s eye chilies, here are a few substitutes you can consider:

• Thai red chilies: These are very close in size and heat level, and make an excellent replacement.
• Fresno chilies: Milder and larger, these can work if you want a gentler spice level, but the flavor will be slightly different.
• Cayenne peppers: These are a bit larger and less fruity in taste, but can be sliced and used if bird’s eye chilies aren’t available.

Important Tip:
Adjust the amount of chili based on your heat tolerance. Even within the same batch, bird’s eye chilies can vary in spiciness. Start with fewer, taste as you cook, and add more if you want a bigger kick. Remember, ayam pedas is supposed to be fiery—but it should still be enjoyable!

Shallots in Asia vs. the US: What’s the Difference?

When making ayam pedas, the type of shallot you use can subtly change the flavor of the dish. In Indonesia and across much of Asia, shallots are smaller, more delicate, and more fragrant compared to the ones commonly found in the US.

Asian shallots are about the size of a large grape, with a thin purplish skin and a mild, slightly sweet flavor when cooked. They are a staple in many Southeast Asian recipes, lending a gentle aromatic base without overpowering other ingredients.

In the US, shallots are usually much larger—almost the size of a small onion—and tend to have a sharper, more pungent taste. They’re still milder than regular onions but can give a slightly more assertive flavor when used in traditional Indonesian recipes.

If you’re cooking ayam pedas outside Asia and can only find larger Western shallots, don’t worry. They will still work beautifully. Just keep in mind:

• You might need to use slightly less if the flavor is very strong.
• If you want to get closer to the taste of Asian shallots, choose the smaller ones available, or even mix shallots and a little bit of red onion to soften the profile.

Whichever type you use, the shallots’ role in ayam pedas is to bring a soft sweetness and depth that balances the fiery chilies and rich spices. Freshness matters more than variety—so always go for shallots that are firm, aromatic, and free from sprouting.

Kecap Manis vs. Regular Soy Sauce: What’s the Difference?

One of the key ingredients that makes ayam pedas special is the addition of kecap manis near the end of cooking. If you’ve never used it before, you might wonder—can I just use regular soy sauce? The short answer: they are very different.

Kecap manis is a thick, sweet Indonesian soy sauce made with palm sugar. It has a syrupy texture and a deep, caramelized flavor that balances the heat from the chilies perfectly. When added to ayam pedas, it rounds out the spicy broth with just a hint of sweetness, giving the dish more complexity and depth. Here is the detail article from Wikipedia.

Regular soy sauce, on the other hand, is thinner, saltier, and more savory without any sweetness. If you use regular soy sauce alone, you’ll miss out on the mellow sweetness that kecap manis brings, and the final dish may taste sharper and saltier than intended.

If you can’t find kecap manis, here’s a simple substitute:

• Mix 2 parts soy sauce with 1 part brown sugar (or palm sugar, if available), and heat gently until the sugar dissolves. Let it cool, and use it in place of kecap manis.

In short:
For the best, most authentic flavor, always use kecap manis in your ayam pedas. It’s a small detail that makes a big difference!

Variations of Ayam Pedas

What’s beautiful about this ayam pedas recipe is its flexibility. At its heart is the spice paste, and once you have that down, you can adjust it for different proteins or diets. If you’re vegan or just trying to cut down on meat, mushrooms—especially oyster or king mushrooms—are a great alternative. They soak up the flavor of the spice blend in a way that’s almost meat-like in texture.

You could also try this recipe with pork. I’ve never tested it myself, but I’ve heard from others that the fat in pork plays nicely with the spicy and sweet notes of this dish. Beef, on the other hand, might be a stretch. Since this recipe relies on boiling, and beef needs longer cooking times to become tender, you’d likely have to adjust the process or use a pressure cooker to get similar results.

That said, ayam pedas will always be the classic. The way the chicken absorbs the flavor from the chili paste and stays juicy is hard to beat.

Things to Watch Out For

A few tips to make sure your ayam pedas turns out perfect every time:

1. Use fresh ingredients – Especially the shallots and chilies. The fresher they are, the more vibrant your spice paste will be. Avoid using dried chili powder or pre-packaged turmeric; the flavor won’t be the same.
2. Balance the spice – Everyone has a different tolerance level. If you’re unsure, start with fewer chilies and taste the broth before adding more. It’s easier to add heat than to remove it.
3. Don’t skip the kecap manis – This might seem like a small detail, but that touch of sweetness balances the entire dish. If you can’t find kecap manis, try using a mix of soy sauce and brown sugar as a substitute.
4. Don’t rush the boiling – Let the chicken simmer slowly. This helps the spices infuse into the meat and creates that rich, flavorful broth.
5. Let it rest – If you have time, let the ayam pedas sit for a few hours or overnight after cooking. The flavors deepen and meld together beautifully. It tastes even better the next day.
6. Avoid using too much water – You want the spice paste to coat the chicken, not drown it. Add water gradually, just enough to cook the chicken and make a flavorful broth.

Perfect Pairings for Ayam Pedas

Ayam pedas is bold, spicy, and rich—which means it pairs beautifully with simple, refreshing sides that help balance the heat. Here are some of my favorite ways to complete the meal:

• Steamed White Rice
  This is the ultimate companion. The soft, neutral flavor of white rice soaks up the spicy broth, making every bite satisfying without overwhelming your palate.
• Sautéed Greens (Kangkung or Spinach)
  Lightly stir-fried kangkung (water spinach) or regular spinach brings a fresh, slightly crunchy texture to the plate, balancing the richness of the chicken. Please check out this Tumis Kangkung (Kangkung Stir Fry) recipe.

• 

  Tumis Kangkung (Kangkung Stir Fry)

  Cooks in 12 minutesDifficulty: Easy

  Cuisine: Indonesian

• Fresh Cucumber Slices or Cucumber Salad
  Crisp cucumber slices offer a cool, hydrating bite between mouthfuls of spicy chicken. You can also make a simple cucumber salad with a squeeze of lime and a sprinkle of salt.
• Kerupuk (Crispy Crackers)
  Indonesian meals often include crunchy crackers. A handful of kerupuk or emping (melinjo crackers) adds a playful crunch to your plate.
• Potato Chips (My Personal Favorite!)
  It might sound unusual, but I love eating ayam pedas with potato chips. It’s a double dose of carbs, yes—but the salty, crispy bite of the chips contrasts beautifully with the spicy chicken and rice. It’s pure comfort food, and a little bit of guilty pleasure on the side! Sometimes the best pairings are the ones that break the rules! 🍟🌶️
• Pickled Vegetables (Acar)
  Sweet and tangy pickled carrots, cucumbers, and shallots (known as acar) cut through the richness and spice, offering a refreshing contrast.

How to Store Ayam Pedas (Spicy Chicken)

Ayam pedas is one of those dishes that tastes even better the next day, as the flavors continue to deepen and meld together. If you have leftovers, here’s how to store and handle them properly:

• Refrigerator
  Let the ayam pedas cool completely before transferring it into an airtight container. Store it in the refrigerator for up to 3 days.
  Tip: Keep the chicken submerged in the broth to maintain its moisture and flavor.
• Traditional Method: Reboiling
  In Indonesian households, it’s very common to preserve cooked dishes like ayam pedas without refrigeration by reboiling.
  Simply reheat the spicy chicken by bringing it to a gentle boil once at night, and then again the next morning.
  Each time you reboil, make sure the broth reaches a full simmer. This method keeps the dish safe to eat and actually enhances the depth of flavor.
  Tip: If you choose this method, make sure you always cover the chicken fully with the broth, and use clean utensils each time.
• Freezer
  If you want to store ayam pedas longer, you can freeze it. Place the cooled spicy chicken and broth into a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 2 months.
  Tip: Divide into smaller portions for easier reheating later.
• Reheating
  To reheat from the fridge or freezer, warm the ayam pedas gently over low heat on the stovetop until it’s fully heated through. If the broth has thickened too much, add a little splash of water to loosen it.
  When reheating from frozen, thaw overnight in the fridge first for best results.

Important Note:
The spiciness of ayam pedas often intensifies after storing, as the chilies continue to infuse into the broth. If it feels too fiery the next day, you can adjust the flavor slightly by adding a touch more kecap manis or serving it with extra steamed rice to balance the heat.

Cultural Note: Why Reboiling Is Traditional

Before refrigerators became common in tropical countries like Indonesia, reboiling cooked dishes was an important way to keep food safe. The hot and humid climate meant that leftovers could spoil quickly if left out overnight. By bringing dishes like ayam pedas back to a full boil once at night and again the next morning, families could kill off any bacteria and extend the freshness of their meals.

Even today, many households still practice this traditional method, especially for dishes with rich broths and spices, as reboiling not only preserves the food but also deepens the flavor over time. Ayam pedas, with its spicy broth and savory base, is a perfect example of a dish that only gets better with this technique.