Ayam Masak Madu


  • 30g Garlic
  • 1 no Yellow onion
  • 40g Dried chillis, soaked in hot water
  • 500ml Oil for deep frying
  • 3-inch Cinnamon stick
  • 80g Chilli sauce
  • 80g Tomato sauce
  • 300ml Water
  • 100g Honey
  • ¼ tsp Salt
  • 1 no Yellow onion, cut into rings
  • 1kg Chicken, cut into 12 pieces
  • 2 tsp Turmeric powder
  • 1 tsp Salt


Preparation time: 20 minutes

Cooking time: 15 minutes

Serving size: 4-5 pax

Product Recommendation: THERMOS 28cm Deep Non-stick Frying Pan


  1. Marinate chicken with turmeric powder and salt. Set aside for 30 minutes.
  2. Then, blend garlic, onion and dried chilies till smooth.
  3. Next, heat up THERMOS 28cm Deep Non-stick Frying Pan with the oil and deep fry chicken till golden brown in 2 batches. Remove and set aside.
  4. Remove out most of the oil leaving behind roughly 6 tablespoons of oil in the pan. Sauté blended ingredients and cinnamon stick till fragrant, then add in chilli sauce, tomato sauce and water. Mix well.
  5. Add in chicken and simmer in the sauce till it thickens. Add in honey and salt and then cook for another 3 minutes.
  6. Garnish with onion rings and serve it hot.