Ketjap Chicken

Of all the recipes I’ve come across during our first semester, this is my favourite recipe by far.   The recipe is for a tasty chicken wrap that uses an ingredient called “ketjap manis”, a delicious Indonesian sauce that is similar to soy sauce, but has a richer and sweeter taste (contains molasses, burnt sugar, spices, etc).  The sauce can be tricky to find but it’s worth the hunt!


Roasted chicken breast

  • Chicken breast (with skin and bones attached)
  • 30 mL vegetable oil
  • Salt and pepper


  • 1/2 lime (juice)
  • 10 mL ketjap manis
  • 2 green onions, finely chopped
  • 2 sprigs cilantro, chopped
  • 1 spring mint, chopped
  • 5 mL sesame oil
  • 1/2 clove garlic puree
  • 1/2 piece chill pepper, dried (optional)
  • 5 g yellow mustard seeds


  • 4 flour tortillas (small, 8 inch)
  • 150 g papaya, diced (approximately 1/2) (Note: I have used mango and it tastes pretty good too)
  • 1/4 red onion, cut into thin strips
  • 30 g onion sprouts (Note: I used arugula because that’s all I had on hand – any leafy green will work)


  1. Preheat oven to 375 F
  2. Season chicken breast with salt and pepper
  3. Heat vegetable oil in a pan and place chicken breast skin side down to brown the chicken (the skin should be crispy and golden brown)
  4. Flip chicken breast over and place the pan in the oven (if your pan is not oven safe, transfer it to a roasting pan)
  5. Cook chicken until it reaches an internal temperature of 160F (approximately 30 minutes, but will depend on the size of your chicken)
  6. While you’re waiting for the chicken cook, prepare the marinade by blending lime juice, ketjap manis and sesame oil in a bowl and mix
  7. Add green onions, cilantro, mint, garlic, chill pepper and mustard seeds together.  Taste and adjust according to your preferences.  Set aside marinade in the fridge
  8. Prepare the rest of the wrap ingredients (dice papaya, red onion)
  9. Remove chicken from the oven and let it rest.
  10. Once the chicken is cool, remove the skin and bones.  Cut the chicken breast into strips and add the chicken to the marinade to absorb the flavours.
  11. Wrap your wrap!  Place the chicken, papaya, red onion, and onion sprouts on the wrap…and wrap!.  (You an use some butter or mayo to help glue the wrap together so it doesn’t open up)

One thought on “Ketjap Chicken

  1. Hello Chef,
    I would think a jar of KM for each of your foodie friends would make a fine Christmas gift!
    Great blog! Keep up the good work!

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