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Ayam Goreng Mentega (Chicken in Sweet Butter Sauce)

Posting Date: 06/13/16

Ayam Goreng Mentega (Chicken in Sweet Butter Sauce)

Ayam Goreng Mentega (Chicken in Sweet Butter Sauce) tastes sweet and savory. It reminds me of Teriyaki Chicken because of the thick sauce coating the chicken. In addition to ayam (chicken), you can find the shrimp version, called Udang Goreng Mentega (Shrimp in Sweet Butter Sauce). For the shrimp version, click here for the recipe.

To make the dish, the chicken is fried until it is cooked. The sauce is then made with butter, sweet soy sauce, and Worcestershire sauce. The chicken is then combined with the sauce. For this recipe, I use chicken drumsticks but you can also use other parts of the chicken, such as thigh, breast, or wings. In the recipe, I give an option to either fry or bake the chicken. I prefer to bake it and that's what I did when I made it. The reason is because frying the chicken requires a lot of vegetable oil and it is messier because the oil can splatter during cooking. After frying it, you will be left with leftover oil that you will have to figure out how it can be reused. When I bake the chicken, I just coat the chicken with a little bit oil which will make it slightly golden brown, line baking sheet with Al foil, and coat the foil with a little bit of oil so that the chicken will not stick to it. I bake the chicken at 375 deg F until it is cooked and golden brown. Once done, I just throw away the Al foil and am left with clean baking sheet and no leftover oil that I will have to deal with. No mess, no splattering, and no leftover oil. It definitely makes it easier.

This recipe serves for 2 people.


  • For chicken marinade: 2 tablespoons lemon juice
  • For chicken marinade: 1 teaspoon salt
  • For chicken marinade: 1 teaspoon pepper
  • 6 chicken drumsticks. You can use other parts of chicken, such as 4 chicken breasts, 4 chicken thighs, or 8 chicken wings.
  • Vegetable oil to fry chicken or bake chicken in the oven
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 1/2 mediums size of onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 5 tablespoons sweet soy sauce
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon sugar or to taste
  • pepper to taste
  • 1 green onion, sliced
  • Cooked rice


  1. Combine lemon juice, salt, and pepper in a ziploc bag.
  2. Place the chicken in the ziploc bag, move around the chicken pieces so that each piece is coated with the marinade, press the bag to get the air out from the bag, and close the bag while making sure each piece of chicken is coated with the marinade. Leave the bag in the fridge for at least an hour.
  3. As mentioned in the introduction, you can either fry the chicken or bake it. I prefer to bake it because it uses less oil and is healthier and less messy. If you prefer to fry it, fry the chicken pieces until they are cooked and slightly golden brown. Set them aside once done. If you prefer to bake it, turn on the oven to 375 deg F. Line baking sheet with Al foil and coat the foil evenly with thin layer of vegetable oil. This will prevent the chicken from sticking to the foil. Coat the chicken pieces with a little bit oil and put them on the baking sheet. Bake the chicken pieces in the oven until they are cooked and slightly golden brown. Once done, set them aside.
  4. Heat 1 tablespoon of vegetable oil and 3 tablespoons of butter on a pan. Do not use high heat since it will burn the butter. Add garlic and onion into the pan. Saute them until they become aromatic.
  5. Add Worcestershire sauce, sweet soy sauce, salt, sugar, and pepper into the pan. Add more salt, sugar, or pepper if preferred.
  6. Add chicken pieces into the pan. Stir them so that they are coated with the sauce on all sides. Let them cook until the sauce slightly thickens. Add green onion.
  7. Turn off the heat and serve with warm rice.

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