Sort ingredients
willa
QR Code
Listen
Pdf
Marinate the Chicken: Marinate the cubed chicken thighs with curry powder, salt, pepper, and a little bit of cornstarch. Let it sit for at least 15 minutes.
Preparation: Prepare the dried shrimp, curry leaves, shallots, garlic, chilies, lemongrass, and optional makrut lime leaves. Combine the sauce ingredients together for convenience: curry powder, soy sauce, dark soy sauce, and oyster sauce.
Cook the Chicken: Add oil to a pan and shallow fry the chicken until golden brown and cooked through. Remove from pan. If needed, remove some oil until about a tablespoon is left.
Fry the Aromatics: Heat oil in a wok and fry the dried shrimp until crispy. Add the curry leaves, shallots, garlic, chilies, lemongrass, and optional makrut lime leaves, stirring until fragrant.
Add Sauce and Simmer: Add the sauce and stir fry to combine until the sauce bubbles.Add Back Fried Chicken: Add back the chicken and stir fry to combine.
Serve: Once the chicken is coated with the sauce, Kam Heong Chicken is ready! Remove from heat and serve immediately with rice and a side of steamed vegetables or vegetable stir fry. Enjoy!