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Ayam Setan Recipe

Name: dewi sri hillegersbergs AYAM SETAN Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500 g boneless skinless chicken thighs; 2 tbs cornstarch (maizena); 1 tbs light soy sauce; 1 tsp Shaoxing wine or dry sherry (optional); 1 tsp ground white pepper; 0.5 tsp salt; 3 tbs neutral oil (for sauce and stir-fry, e.g., vegetable or canola); 6 cloves garlic, finely minced; 2 shallots, thinly sliced; 6 fresh red chilies (e.g., bird's eye or Thai), finely chopped; 2 tsp dried red chilies, crushed (optional for extra heat); 2 tbs gochujang (Korean chili paste) or sambal oelek; 2 tbs sriracha (or other hot chili sauce); 3 tbs ketchup; 1 tsp dark soy sauce; 1 tbs rice vinegar; 1 tbs brown sugar; 80 ml water; 1 tsp cornstarch (slurry); 2 tbs cold water (for slurry); 1 tbs fresh ginger, julienned; 2 spring onions (scallions), sliced on bias; 0.5 tsp sesame oil; 2 tbs fried shallots or crispy shallot topping (optional); 2 lime wedges (to serve)

Inspired by dewi sri hillegersberg

Time40m

Serves4

gewokte kip stukjes in duivels hete saus 'hot like hell' chicken

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Ingredients

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Marinade & Chicken

1 1/8 lb (500 g) boneless skinless chicken thighs

2 tbs cornstarch (maizena)

1 tbs light soy sauce

1 tsp Shaoxing wine or dry sherry (optional)

1 tsp ground white pepper

1/2 tsp Celtic sea salt

Sauce (devil's-hot)

3 tbs neutral oil (for sauce and stir-fry, e.g., vegetable or canola)

6 cloves garlic, finely minced

2 shallots, thinly sliced

6 fresh red chilies (e.g., bird's eye or Thai), finely chopped

2 tsp dried red chilies, crushed (optional for extra heat)

2 tbs gochujang (Korean chili paste) or sambal oelek

2 tbs sriracha (or other hot chili sauce)

3 tbs Ketchup

1 tsp dark soy sauce

1 tbs Rice vinegar

1 tbs Brown sugar

1/3 cup (80 ml) water

1 tsp cornstarch (slurry)

2 tbs cold water (for slurry)

Aromatics & Garnish

1 tbs fresh ginger, julienned

2 spring onions (scallions), sliced on bias

1/2 tsp Toasted sesame oil

2 tbs fried shallots or crispy shallot topping (optional)

2 lime wedges (to serve)

Method

Marinade & Chicken

Prep and marinate

Cut the chicken thighs into bite-size pieces (about 2–3 cm). In a bowl combine cornstarch, light soy sauce, Shaoxing wine (if using), white pepper and salt. Add the chicken and toss until evenly coated. Let marinate 15–20 minutes while you prepare the other components.

Optional quick dusting

If you prefer a slightly crisper exterior, toss the marinated pieces in an additional 1 tablespoon cornstarch just before frying.

Pan-fry the chicken

Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon neutral oil. When hot, add half the chicken in a single layer and cook undisturbed 2–3 minutes until golden, then flip and cook another 2 minutes until cooked through. Remove to a plate and repeat with remaining chicken, adding more oil if needed. The chicken should be cooked through and slightly caramelized.

Sauce (devil's-hot)

Make the sauce base

In a small bowl whisk together gochujang (or sambal oelek), sriracha, ketchup, dark soy sauce, rice vinegar, brown sugar and 80 ml water until smooth. Set aside.

Sauté aromatics

Wipe the wok if necessary and return to medium heat. Add 2 tablespoons neutral oil, then add minced garlic, sliced shallots, julienned ginger and chopped fresh red chilies. Stir-fry 30–45 seconds until fragrant and the shallots soften but do not burn. Add crushed dried chilies now if using for extra heat and toast briefly.

Combine sauce and reduce

Pour the prepared sauce mixture into the wok with the aromatics and bring to a simmer. Let simmer 1–2 minutes so flavors meld. Stir occasionally.

Thicken the sauce

Mix 1 teaspoon cornstarch with 2 tablespoons cold water to form a slurry. Slowly stream the slurry into the simmering sauce while stirring; cook 30–60 seconds until sauce becomes glossy and coats the back of a spoon. If sauce becomes too thick, add a splash of water.

Finish sauce

Stir in 1/2 teaspoon sesame oil, taste and adjust: add more sugar if too sharp, more vinegar if needed for brightness, or more sriracha for heat. Keep sauce hot but not boiling aggressively.

Combine & Serve

Toss chicken in sauce

Return the cooked chicken pieces to the wok with the hot sauce. Toss or stir-fry 1–2 minutes until every piece is well coated and heated through. Add sliced spring onions in the last 30 seconds and toss once.

Plate and garnish

Transfer Ayam Setan to a serving plate. Sprinkle fried shallots (if using) and extra sliced spring onion on top. Serve immediately with lime wedges on the side for squeezing over — the acidity helps balance the heat.

Serving suggestion

Serve with steamed jasmine rice or coconut rice and simple steamed greens or cucumber salad to cool the palate.