Ayam Kecap Sweet Soy Chicken with Fried Shallots

Peel and roughly chop the garlic cloves. Add them to a mortar and pestle along with the ginger, salt, and cayenne pepper. Grind everything into a rough, fragrant paste. Alternatively, use a small food processor. Set aside.

Pat the chicken thighs dry with paper towels. Score the skin and meat with a knife so the bumbu can penetrate. Rub the spice paste all over the chicken, getting into the cuts. Let it sit for at least 10 minutes while you prepare the sauce.

In a wide pan or wok, combine the soy sauce, brown sugar, and water over medium heat. Stir gently until the sugar dissolves and the sauce comes to a gentle simmer.

Nestle the marinated chicken thighs into the sauce, skin-side up. Spoon some sauce over the top. Cover and cook for 20 minutes, turning the chicken halfway through.

Uncover, increase heat to medium-high, and let the sauce bubble down into a thick, glossy glaze, spooning it over the chicken repeatedly. The chicken should be deeply caramelized and cooked through, about 10 more minutes. Remove and set aside, keeping warm.

Slice the yellow onions into thin rings. In the same pan, heat the sunflower oil over medium-high heat. Add the onion rings in a single layer and fry, stirring frequently, until golden brown and crispy, 5–7 minutes. Watch carefully so they don't burn.

Slice the yellow onions into thin rings. In the same pan, heat the sunflower oil over medium-high heat to 350°F (175°C). Add the onion rings in a single layer and fry, stirring frequently, until golden brown and crispy, 5–7 minutes. Watch carefully so they don't burn.

Arrange the glazed chicken thighs on a serving platter. Pile the hot fried shallots generously on top — they will sizzle slightly against the warm chicken.

Serve immediately with steamed white rice and a side of sambal on the side. The contrast of the sticky-sweet sauce and the crunchy golden onions is everything!