Indonesian chicken in spicy sauce

Just like grandma used to make it

“Aduh, pedas, pedas!” my grandma would always say whenever she tasted a dish that was just a little too spicy for her liking, and this ayam pedas was no exception.

The name ayam pedas literally means spicy chicken. So when she said pedas, pedas, she simply meant “spicy.” Indonesian chicken in spicy sauce is another classic from the Indonesian kitchen. Not only because it’s full of flavor, but also because it’s easy to adjust the heat to your own taste. And let’s be honest, we enjoy a little spice too, as long as it doesn’t overpower the dish.

Just the right amount of heat

Indonesian cooking isn’t just about making food spicy. It’s all about balance. Red chilies and sambal (or sriracha) add just the right amount of heat without taking over the other flavors. Fresh red chilies, often bird’s eye or jalapeño, are among the most common ingredients in a homemade bumbu (spice paste). Sambal oelek, made from ground red chilies, salt, and lime juice, adds a clean heat that blends perfectly with the other ingredients.

We usually use one red chili and one teaspoon of sambal, but feel free to make it your own. Add another spoonful of sambal, another sliced chili, whatever you like. Our version is mild enough for anyone who doesn’t enjoy very spicy food, but it’s easy to make it hotter if that’s your preference. The ingredient amounts in this recipe are enough for 1 to 1¾ pounds boneless, skinless chicken thighs.

The base: Homemade bumbu (spice paste)

What makes ayam pedas so flavorful is the bumbu. No store-bought seasoning mixes, just a homemade blend of onion, garlic, red chili, trassi (fermented shrimp paste), ground ginger, and sambal. We simply add everything to a small food processor and blend it into a smooth paste.

Cook the bumbu briefly in a little vegetable oil to bring out all the flavors. Then stir in some tomato paste and gula jawa (Javanese palm sugar) for a subtle sweetness. Only then do we add the chicken along with a splash of water. After that, all it takes is a little patience. Let everything simmer gently for about 30 minutes without a lid. This gives the flavors time to soak into the chicken while the sauce reduces beautifully.

Why we love ayam pedas

Some recipes are ones you can always count on, and this is definitely one of them. It’s easy to make, packed with flavor, and while it’s cooking, the kitchen smells just like grandma has been standing at the stove. It’s also easy to customize. Add more or fewer chilies, toss in some bell pepper, or stir in coconut milk if you’d like a milder version.

We love serving our Indonesian chicken in spicy sauce just like you see in the photo, with steamed white rice, fresh acar (Indonesian pickles), and crispy prawn crackers. It’s also delicious with Indonesian green beans in coconut sauce.

A special memory

For me, ayam pedas is more than just another recipe. It’s a reminder of big pots on the stove, red spicy chilies, and a kitchen where something was always gently simmering. Whether you prefer just a little heat or want to turn up the spice, this dish is easy to make your own. Even my grandma would approve. As long as you don’t forget to put the sambal (or sriracha) on the table.

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