Delicious Malaysian Chinese Chicken Kam Heong- Ayam Kam Heong
Kam heong chicken is a Malaysian Chinese dish and it is packed with flavours. I can guarantee that you will find them finger licking good. It's a very easy dish to cook, yet so tasty and fragrant as it uses curry leaves, and goes really well with white rice or cauliflower rice too :) I hope you will enjoy my version of this chicken dish.
Chicken:
1 kg chicken thigh ( 1 pound) Use any part you prefer
2 teaspoon turmeric
1 1/2 teaspoon salt
2 teaspoon oil ( i used olive oil)
Sauce:
1 whole onion sliced
2 garlic cloves chopped
handful of curry leaves
2 tablespoon of oyster sauce
2 tablespoon of soy sauce
1 tablespoon chili sauce
200ml water ( 1 cup)
2 tablespoon curry powder
1 red chili sliced thinly
Method:
In a bowl add chicken, turmeric, salt and oil. Combine the chicken and bake in the air fryer for 35-40 mins 180C/350F. Bake in the oven : 200C/400F 40-45 mins. Deep fried: deep fry until golden brown. Heat pan and add oil. Add in the onions and fry for 1-2 mins.
Add in the garlic and cook for 30 seconds. Next, add in the red chillies, curry leaves and fry until aromatic. Then add in curry powder stir fry for 30 seconds. Add in the water and combine well. Stir in the oyster sauce, soy sauce and chili sauce and mix until well combined.
Simmer on low heat for 2-3 mins. Add in the cooked chicken and mix well, serve immediately :)
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