Ajam Betawi


Ajam Betawi, or crunchy chicken in a sweet soy sauce is perfect as an every day of the week meal. Usually part of a 'rice table'.

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Ajam Betawi
Veronique van Ohmydish

Made by Véronique

Published at 2022-01-14, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 21-11-2022

30 minutes 4 people Meat recipes
Ajam Betawi


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  • 500 grams chicken breast or chicken thighs
  • 2 tablespoons flour
  • 3 shallots
  • 3 cloves of garlic
  • 1 Spanish pepper
  • 1 teaspoon white pepper
  • 1.5 teaspoon ground cumin seeds
  • 1 palm sugar cube (20 grams)
  • 100 m ketjap manis (type of soy sauce)
  • 1 lime
  • Salt to liking
  • Sunflower oil
Ajam Betawi ingredients
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Kitchen equipment

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  • Cutting board
  • Chefs knife
  • 2 medium-sized bowls
  • Large deep skillet or wok
  • Wooden spoon or skimmer
  • Optional: mortar and pestle or a small blender

Ajam Betawi

30 minutes 4 people Meat recipes

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Preparation – 10 minutes

Peel the shallots and cloves of garlic, then chop them coarsely. Optionally remove the seeds from the spanish pepper. Puree the shallots, cloves of garlic and spanish pepper into a ‘boemboe’. You can achieve this using a mortar and pestle, a small blender or very finely chopped using a chefs knife.

Add in 1 teaspoon of white pepper and 1. 5 teaspoons ground cumin seeds.

Clean the chicken breasts or chicken thighs and cut them into chunks.

Ajam Betawi
Ajam Betawi

Finishing the ajam betawi – 20 minutes

Heat up a layer of sunflower oil (or any other neutral oil) in a deep skillet or wok.

Coat the chicken pieces with a thin layer of flour. Deep fry the chicken in the hot oil, until crunchy. It's best to deep-fry the chicken in batches, to prevent them from sticking together and becoming nice and crunchy.

Remove most of the oil from the pan and heat up again. Quickly sauté the boemboe for several minutes. Add in palm sugar, you can crumble, cut or grate it into smaller bits to allow it to dissolve quicker.

Squeeze in the juice from a lime and 100 ml ketjap manis. Let the sauce boil softly, then add in the chicken again. Season with some salt.

Serve the ajam betawi with cooked rice, enjoy your meal!

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