Singaporean-Malaysian🥩 Meat

Kam Heong Chicken Stir-Fry

Name: Kam Heong Chicken Stir-Fry
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Singaporean-Malaysian
Ingredients: 320 g boneless chicken leg; ½ tsp sugar; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp meat curry powder; 3 tbsp cornflour; 2 tbsp cooking oil; 200 ml water (from soaking dried shrimp); 1 tbsp meat curry powder; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp premium dark soy sauce; ½ red onion; 1 red chili; 1 lemongrass; 2 kaffir lime leaves; 2 curry leaves; 1 tbsp dried shrimp; 3 garlic; 1 tsp sugar; ~1 tbsp cornstarch solution

⏱ 90 min🍽 Serves 4

Kam Heong Chicken is a classic Malaysian stir-fry that blends Chinese, Malay, and Indian culinary traditions. The dish features aromatic ingredients like curry leaves, lemongrass, kaffir lime leaves, and dried shrimp combined with tender chicken, resulting in a golden-hued dish with rich fragrance and complex flavours.

Adapted from a video by Spice N' Pans

A Malaysian Classic Made Easy! Kam Heong Chicken Stir-Fry 甘香鸡 Chinese Fragrant Chicken Recipe

Watch on YouTube

Ingredients

boneless chicken leg320 g
sugar½ tsp
oyster sauce1 tbsp
light soy sauce1 tbsp
meat curry powder1 tbsp
cornflour3 tbsp
cooking oil2 tbsp
water (from soaking dried shrimp)200 ml

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Cut the boneless chicken leg into bite-sized pieces and combine with half a teaspoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of meat curry powder. Mix well.
2
Add 3 tablespoons of cornflour and mix thoroughly until the chicken is well coated. Pour in 2 tablespoons of oil to help seal in the juices, mix again, and refrigerate for at least 1 hour.
3
Prepare the sauce by combining 200 ml of water (used to soak the dried shrimp) with 1 tablespoon of meat curry powder, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of dark soy sauce. Mix well and set aside.
4
Remove the chicken from the refrigerator and let it rest for about 30 minutes. Heat oil over medium heat until it reaches the right temperature (a bamboo chopstick inserted will show rising bubbles). Slowly add the chicken pieces without crowding the pan for shallow frying.
5
Leave the chicken untouched for 1 to 2 minutes until one side turns golden brown, then flip and cook the other side for another 1 to 2 minutes. Work in batches if necessary. Shallow frying removes moisture from the chicken, making it more flavorful.
6
Drain most of the oil, leaving about 2 tablespoons in the pan. Over medium heat, add half a sliced red onion, 1 deseeded and thinly sliced red chili, the white stem of 1 lemongrass (thinly sliced), 2 kaffir lime leaves (spine removed and thinly sliced), 2 sprigs of curry leaves, and 1 tablespoon of rehydrated and chopped dried shrimp.
7
Stir all the aromatics to release their fragrances until you can smell the beautiful aromas. Add 3 cloves of chopped garlic and continue cooking for a few more minutes until the aromatics are beautifully colored.
8
Pour the prepared sauce into the pan, increase the heat to medium-high, and cook for 30 seconds to 1 minute to allow all flavors to come together.
9
Once the sauce begins to boil, add 1 teaspoon of sugar. Thicken the sauce with cornstarch solution to your desired consistency.
10
Return the fried chicken to the pan and toss well to coat with the sauce. Turn the heat to high and reduce the sauce slightly until it thickens to your liking. Turn off the heat when done.

Kam Heong Chicken Stir-Fry

Ingredients

Steps

More like this