Kam Heong Chicken, a beloved dish in Malaysian and Chinese cuisine, boasts a flavour profile that's both intensely aromatic and surprisingly addictive. This iconic fried chicken transcends the ordinary, transforming succulent poultry into a culinary masterpiece with a crispy, golden-brown exterior and a complex interior infused with a symphony of savory, sweet, and slightly spicy notes. The distinctive fragrance stems from a unique blend of ingredients, including ginger, garlic, chilies, and a potent mix of Chinese five-spice and other secret spices, all working in harmony to create an unforgettable taste experience. The recipe is surprisingly achievable for home cooks, offering a delicious alternative to standard fried chicken.
This recipe will guide you through each step, from preparing the marinade to achieving that perfect crispy texture. With a little patience and attention to detail, you'll be rewarded with a Kam Heong Chicken so flavourful and satisfying, it’ll quickly become a family favorite. Get ready to embark on a culinary journey that will tantalize your taste buds and impress your friends and family!
Tools Needed
- Pan
- Frying pan
- Bowl
Ingredients
- Chicken: 1 kg
- Light soy sauce: 3 tablespoons
- Oyster sauce: 2 tablespoons
- Curry powder: 1 tablespoon
- Sugar: 1 teaspoon
- Egg: 1
- Cornflour: 6 tablespoons
- Dried shrimp: 20 grams
- Garlic: 1 whole bulb
- Dried red chili: 5 pieces
- Lemongrass: 1 stalk
- Curry leaves: 1 bunch
- Cooking oil
- Water (for soaking shrimp)
Step-by-Step Instructions
Step 1. Marinate and Prepare the Chicken
- Cut the chicken into manageable pieces.
- Marinate the chicken with light soy sauce, oyster sauce, curry powder, sugar, and egg. Mix well with clean hands.
- Add cornflour to the marinated chicken and mix well. The goal is a light color coating for crispy skin.
- Refrigerate the marinated chicken for at least two hours. Remove from fridge 30 minutes before frying.
Step 2. Fry the Chicken
- Heat up cooking oil in a pan. Fry the chicken in batches over medium heat until golden brown (this might take 3 frying sessions).
Step 3. Prepare the Kam Heong Sauce
- Heat a pan and add rehydrated and chopped dried shrimp, chopped garlic, chopped dried red chili, and lemongrass (slightly smashed). Stir to prevent burning.
- Add curry leaves and stir until fragrant. Add water used to soak dried shrimp, oyster sauce, and sugar. Simmer to reduce the sauce.
Step 4. Combine and Serve
- Add the fried chicken pieces to the sauce and toss to coat evenly.
- Serve immediately.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Clean your hands before mixing the marinade.
- Fry the chicken in batches to ensure even cooking.
- Keep stirring the sauce to prevent burning.
- Use medium to medium-low heat for the sauce.
- Adjust the amount of chili according to your spice preference.
Nutrition
- N/A
FAQs
1. Can I use different types of chicken for this recipe?
Yes, bone-in, skin-on chicken thighs or drumsticks work best for maximum flavor and juiciness. Avoid boneless, skinless breasts as they tend to dry out.
2. How do I achieve extra crispy skin?
Ensure the chicken is completely dry before frying. A double-fry method (brief fry, then rest, then final fry) helps create extra crispiness. Don't overcrowd the pan during frying.
3. Can I make the marinade ahead of time?
Absolutely! Marinating the chicken for at least 2 hours, or even overnight in the refrigerator, will enhance the flavor significantly. The longer, the better!
So there you have it – your guide to creating the most incredible Kam Heong Chicken. With its irresistible blend of crispy texture and aromatic spices, this recipe is sure to become a staple in your kitchen. Enjoy the delicious results and the compliments that will surely follow!