Kam Heong Chicken 甘香鸡

Kam Heong Chicken is a very popular dish served at Chinese Restaurants and Zhi-Char Stalls.    

Although this recipe calls for a long list of ingredients, let me assure you that your effort will be well worth.  The marriage of the sweet, salty, spicy and tangy tastes with the fragrant curry leaves gives this dish an incredible aroma and flavour.

You can also cook prawns, crabs and clams with the Kam Heong Sauce.  

 

Kam Heong Chicken 甘香鸡 (Serve 5 - 6) 

 

Ingredients :

1                    Whole Chicken (approx 1 - 1.2kg), chopped into smaller pieces 

Marinate:

1 tsp               Salt
1 tsp               Sugar

1 tsp               Oyster Sauce

1 tbsp             Ginger Juice

1 tsp               Sesame Oil
1                    Egg
80ml               Water
6 tbsp             Potato Starch
6 tbsp             Plain Flour

Sauce:

(A)
3 tbsp             Dried Shrimps, soaked & minced
3                    Shallots, minced
1 clove            Garlic, minced
1 cup              Curry Leaves
5 slices           Ginger
3                    Chilli Padi (optional)

(B)
1 tbsp             Sugar
1 tbsp             Oyster Sauce
2 tbsp             Thai Chilli Sauce
1/2 tbsp          Fish Sauce
1/2 tbsp          Light Soy Sauce
1/2 tbsp          Lime Juice
1/2 tsp            Curry Powder
1/4 tsp            Dark Soy Sauce
80ml               Water

Dried shrimps and curry leaves - essential ingredients for Kam Heong Sauce

Direction:  

1. Marinate chicken for 1 - 2 hours. 
2. Mix all sauce ingredients in (B), except water, together in a small bowl.
3. Deep fry chicken in hot oil until golden brown.  Drain and set aside.
4. Heat up a pan with 2 tbsp of oil and fry all ingredients in (A) until fragrant.
5. Add in sauce mixture (B) and mix quickly.   When the sauce starts to boil (bubbles appear on tap), add in water and stir well.
6. Add in fried chicken pieces and mix until sauce is well coated on the chicken. Continue to stir fry for another 1-2 minutes or until the sauce is slightly dried up.