Home > Ayam Kuluyuk (Chicken with Sweet and Sour Sauce)

Ayam Kuluyuk (Chicken with Sweet and Sour Sauce)

Posting Date: 10/27/16

Ayam Kuluyuk (Chicken with Sweet and Sour Sauce)

Ayam Kuluyuk (Chicken with Sweet and Sour Sauce) can be found in Chinese restaurants in Indonesia since it is of Chinese influence. Some restaurants call it Ayam Saus Tomat while others call it Ayam Kuluyuk. It is similar to Sweet and Sour Chicken you find in Cantonese or Thai restaurants, i.e. the sauce comes with diced pineapple, bell pepper, and white onion. Sweet and Sour Chicken you find in Chinese restaurants in US normally don't come with vegetables, especially pineapple.

The recipe is my take of Ayam Kuluyuk where I use pineapple juice to add the sweet and sour flavor instead of using vinegar. The ketchup used in the recipe also add the sour flavor. That's another reason why I don't use vinegar. In addition, I also don't use worcestershire sauce. You can add vinegar and worcestershire sauce if you prefer. I got compliments from people that my sauce is better than what people find in Chinese restaurants in US because of the pineapple juice used. For the pineapple, I use a can of pineapple rings but I only use 5 rings. When you use the pineapple, don't throw away the juice in the can since as mentioned, it will be used in the sauce. If you decide to use fresh pineapple, you will need to get 1/2 cup pineapple juice to subsitute the juice you get from the can of pineapple rings. Do not use can of crushed pineapple since esthetically it is not very pleasing and you want to be able to bite into chunks of pineapple.

This recipe serves 4 people.


  • To coat chicken: 1 egg
  • To coat chicken: 1 teaspoon salt
  • To coat chicken: 1/2 teaspoon black pepper
  • To coat chicken: 4 cloves garlic, minced
  • 2 boneless skinless chicken breast or 5 boneless skinless chicken thigh, cut into bite size pieces
  • 1 cup corn starch or all purpose flour
  • To fry chicken: vegetable oil
  • To make sauce: 1 tablespoon vegetable oil
  • To make sauce: 2 cloves of garlic, minced
  • To make sauce: 1 red bell pepper, diced
  • To make sauce: 1 green bell pepper, diced
  • To make sauce: 1/2 small white onion, diced
  • To make sauce: 1/2 cup water
  • To make sauce: 1/2 tablespoon corn starch
  • To make sauce: 2 tablespoons ketchup
  • To make sauce: 1/2 tablespoon sugar or to taste
  • To make sauce: 1 can of pineapple slices but use 5 pineapple rings only and dice them. Don't throw away the juice since 1/2 cup of the juice will be used to make the sauce.
  • To make sauce: pinch of salt or to taste
  • To make sauce: pinch of pepper
  • Optional: vinegar to taste
  • Optional: 1/4 teaspoon worcestershire sauce or to taste


  1. Beat egg in a small bowl. Add salt, pepper, and minced garlic. Stir it. Pour egg mixture in a ziploc bag. Add chicken in the ziploc bag. Coat the chicken with the egg mixture and let it marinate in the fridge for at least 30 min.
  2. Add vegetable oil to deep frying pan, set the frying pan on the stove, and heat the stove to medium high. Coat the chicken pieces with corn starch and shake the excess corn starch from the chicken. Deep fry the chicken pieces in batches until both sides are golden brown and they are fully cooked. Do not crowd the pan when frying the chicken so that the temperature doesn't drop when you add the chicken. Once cooked, take the chicken pieces out and set them on plate lined with paper towel. Continue cooking remaining chicken pieces. Set the cooked chicken pieces aside while we are making the sauce in the next step.
  3. Heat up 1 tablespoon vegetable oil on a pan on medium high heat. Add garlic and saute it until it becomes fragrant and cooked. Do not burn the garlic. Add red bell pepper and green bell pepper to the pan and saute them for about 1 min. Add the white onion and saute it for a min. Combine 1/2 cup water with 1/2 tablespoon corn starch and 2 tablespoons ketchup and whisk it. Pour the water mixture in the pan. Add pineapple slices and 1/2 cup pineapple juice which is reserved from the can. Add sugar, salt, and pepper. Stir the sauce to make sure it is well combined. Add more sugar, salt, or pepper if needed. If preferred, you could add a little bit of vinegar to make it slightly sour but I found ketchup and pineapple juice provide the enough flavor without adding vinegar. You could also add a little bit of worcestershire sauce to make it savory. However, I prefer the sauce without it.
  4. Once the sauce is slightly thickened, add chicken pieces to the pan and let them coated with the sauce. Turn off the heat.
  5. Serve it while it is still warm.

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