Chicken Jakarta

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Servings: 4 Difficulty: Advanced
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A savory Indonesian-inspired chicken dish featuring tender baked meat, glazed candied walnuts, and a tangy sweet-and-sour sauce.
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Chicken Jakarta recipe image
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Chicken Jakarta

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1450.0

Description

Chicken Jakarta is a vibrant, complex dish that blends Indonesian flavors with Western baking techniques. The chicken is roasted with warm spices like cumin and coriander until golden and tender, then finished with a bright, sweet-and-sour sauce made from vinegar, soy sauce, and sugar. Its topped with crunchy, ginger-spiced candied walnuts and wilted kale for added texture and nutrition. This recipe is perfect for a weeknight dinner or a casual family gathering, offering a balance of savory, sweet, and tangy notes in every bite. Its hearty, aromatic, and deeply satisfying without being overly complicated to prepare.

Ingredients

Directions

  1. Preheat oven to 375F (191C).
  2. Oil a 13x9x2 inch baking dish.
  3. Arrange chicken pieces in the dish and sprinkle with dry mustard, cumin, coriander, and half of the red pepper flakes.
  4. Toss chopped onion with olive oil and spoon it around the chicken.
  5. Bake uncovered for 50 minutes, stirring onions occasionally to prevent burning.
  6. Meanwhile, melt butter in a large frying pan over medium heat.
  7. Add walnuts and cook for 2-3 minutes, stirring constantly until lightly toasted.
  8. Sprinkle walnuts with ground ginger and 1 1/2 tablespoons of sugar.
  9. Cook, stirring constantly, until the sugar melts and coats the walnuts.
  10. Add 1 tablespoon of soy sauce and cook until the liquid evaporates into a glaze.
  11. Remove from heat and let the glazed walnuts cool.
  12. Heat vegetable oil in the same pan over medium heat.
  13. Add kale and the remaining 1 tablespoon of soy sauce.
  14. Stir-fry until the kale is wilted and tender, then set aside.
  15. In a small saucepan, combine red wine vinegar, remaining 1 tablespoon sugar, 1/4 teaspoon red pepper flakes, 1 tablespoon soy sauce, and 3 tablespoons water.
  16. Bring the mixture to a boil.
  17. Dissolve 2 teaspoons cornstarch in 2 teaspoons water and stir slowly into the hot sauce.
  18. Return to a boil, stirring constantly, until the sauce thickens.
  19. Remove sauce from heat, cover, and set aside.
  20. When chicken is done, stir the thickened sauce and wilted kale into the pan juices with the chicken.
  21. Scatter the cooled candied walnuts on top.
  22. Return to the oven for 7-10 minutes to heat through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1450.0kcal
% Daily Value *
Total Fat 98.0g151%
Saturated Fat 20.5g103%
Cholesterol 319.2mg107%
Sodium 1007.6mg42%
Total Carbohydrate 27.4g10%
Dietary Fiber 8.0g32%
Sugars 12.2g
Protein 105.1g211%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken jakarta, indonesian chicken, candied walnuts, spicy chicken, soy sauce chicken, ginger glaze, roasted chicken, kale side dish, sweet and sour, cumin chicken, coriander spices, red pepper flakes, glazed nuts, stir fry kale, vinegar sauce, family dinner, easy baking, aromatic herbs, protein rich, comfort food
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