Kam Heong Chicken, also known as “Golden Fragrant Chicken,” is a beloved Malaysian-Chinese dish bursting with bold flavors and enticing aromas. The name “Kam Heong” directly translates to “Golden Fragrance” in Cantonese, a fitting title given its rich, savory, and spicy profile. This dish features crispy fried chicken pieces stir-fried in a fragrant blend of dried shrimp, curry leaves, chili, and aromatics, creating an irresistible umami-packed meal.
A hallmark of Malaysian cuisine, Kam Heong Chicken seamlessly blends Chinese, Malay, and Indian culinary influences. The combination of curry leaves, oyster sauce, and dried shrimp gives it a unique depth of flavor, making it a favorite in Malaysian restaurants and home kitchens alike. Perfect as a main dish for family dinners or special gatherings, this dish pairs beautifully with steamed white rice, allowing the bold flavors to shine.
In this detailed guide, you’ll learn how to make Kam Heong Chicken from scratch, including ingredient substitutions, cooking techniques, and serving ideas. Whether you’re a seasoned cook or trying it for the first time, this recipe will walk you through the steps to achieve restaurant-quality results at home.
Why You’ll Love This Recipe
- Authentic Flavor – This dish delivers the signature bold and aromatic flavors of Malaysian-Chinese cuisine.
- Crispy and Juicy – The combination of deep-fried chicken and stir-fried sauce ensures a perfect balance of crispiness and tenderness.
- Easy to Customize – Adjust the spice level, protein, or seasoning to suit your taste preferences.
- Quick and Satisfying – With a short cooking time, Kam Heong Chicken makes for an easy yet impressive meal.
- Perfect for Meal Prep – It stores well and can be reheated for delicious leftovers.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Serving Size: 1 portion
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Carbohydrates: 25g
- Protein: 30g
- Fat: 25g
- Fiber: 3g
- Sugar: 6g
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
Ingredients
For the Chicken:
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 egg, lightly beaten
- ½ cup all-purpose flour
- ½ cup cornstarch (for coating)
- Oil for deep frying
For the Kam Heong Sauce:
- 2 tablespoons oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons dried shrimp, soaked and finely chopped
- 2 sprigs curry leaves
- 2 red chilies, sliced
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- ½ teaspoon salt (adjust as needed)
- ½ teaspoon white pepper
- 1 teaspoon dark soy sauce (for color)
- 2 tablespoons water
Step-by-Step Instructions
Step 1: Marinate the Chicken
- In a bowl, combine the chicken pieces with salt, white pepper, soy sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes to absorb the flavors.
- Add the beaten egg and mix to coat the chicken evenly.
Step 2: Coat and Fry the Chicken
- In a separate bowl, combine all-purpose flour and cornstarch.
- Dredge the marinated chicken pieces in the flour mixture, shaking off any excess.
- Heat oil in a deep pan or wok over medium-high heat. Once the oil is hot (about 170°C/340°F), fry the chicken pieces in batches for 4-5 minutes until golden brown and crispy.
- Remove and drain on paper towels. Set aside.
Step 3: Prepare the Kam Heong Sauce
- Heat 2 tablespoons of oil in a wok over medium heat.
- Add the minced garlic and chopped onion, sautéing until fragrant.
- Stir in the dried shrimp and cook for another minute until slightly crispy.
- Add the curry leaves and sliced chilies, stirring until the aroma intensifies.
- Sprinkle in the chili flakes and mix well.
Step 4: Combine Everything
- Pour in the oyster sauce, soy sauce, sugar, salt, white pepper, dark soy sauce, and water. Stir everything together and let it simmer for a minute.
- Add the fried chicken pieces to the wok, tossing quickly to coat them evenly with the sauce.
- Cook for another minute until the chicken absorbs the flavors.
- Turn off the heat and serve immediately.
Ingredient Background
Kam Heong Chicken’s signature taste comes from its carefully selected ingredients:
- Dried Shrimp – Adds an umami-packed, slightly briny flavor.
- Curry Leaves – A staple in Malaysian and Indian cuisine, enhancing aroma and depth.
- Oyster Sauce & Soy Sauce – Provides the perfect balance of saltiness and umami.
- Chilies & Chili Flakes – Adds heat, which can be adjusted to preference.
Technique Tips
- For extra crispiness, double-fry the chicken: fry once at medium heat, then refry at a higher temperature.
- Stir-fry the dried shrimp until slightly crispy before adding other aromatics.
- Keep the heat at medium-high to prevent burning the sauce while intensifying its fragrance.
Alternative Presentation Ideas
- Lettuce Wraps: Serve the chicken in fresh lettuce cups for a low-carb option.
- Kam Heong Chicken Sandwich: Stuff into a bun with crunchy slaw.
- Bento Box Style: Pair with steamed rice, stir-fried vegetables, and a soft-boiled egg.
Additional Tips for Success
- Use chicken thighs instead of breast meat for juicier results.
- If you can’t find dried shrimp, substitute with fish sauce for similar umami depth.
- Make the sauce ahead of time for quick meal prep.
Recipe Variations
- Kam Heong Prawns – Swap chicken for prawns and reduce frying time.
- Kam Heong Tofu – A vegetarian version with crispy fried tofu cubes.
- Spicy Kam Heong Chicken – Add extra chili flakes or bird’s eye chilies for an extra kick.
Freezing and Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a hot wok or air fryer to maintain crispiness.
- Freeze only the fried chicken without sauce for up to 1 month; add fresh sauce when serving.
Healthier Twist Ideas
- Air-Fried Chicken: Reduce oil by air frying at 200°C (400°F) for 15 minutes.
- Less Salt & Sugar: Use low-sodium soy sauce and reduce sugar for a healthier version.
Serving Suggestions for Events
- Dinner Parties: Serve with jasmine rice and a side of stir-fried greens.
- Potlucks: Present in a serving tray with extra sauce for dipping.
- Lunchbox Meals: Pack with brown rice and steamed vegetables.
Special Equipment
- Deep Fryer or Wok – Ensures even frying.
- Strainer or Slotted Spoon – Helps drain excess oil.
- Sharp Knife – For precise chicken cutting.
Frequently Asked Questions
- Can I use chicken breast instead of thighs? Yes, but thighs remain juicier and more flavorful due to their higher fat content. If using chicken breast, consider marinating for a longer time to prevent dryness.
- How do I make it less spicy? Reduce or omit the chilies and chili flakes. You can also remove the seeds from the chilies to lessen the heat while keeping the flavor.
- Can I skip dried shrimp? Yes, but consider adding fish sauce or finely chopped anchovies for a similar umami depth. You can also substitute it with finely minced mushrooms for a vegetarian option.
- Is Kam Heong Chicken gluten-free? Use tamari instead of soy sauce and cornstarch instead of flour for a gluten-free version. Ensure that your oyster sauce is also labeled gluten-free.
- Can I bake the chicken instead? Yes, but it won’t be as crispy as deep-fried. Bake at 200°C (400°F) for about 20-25 minutes, flipping halfway, or air-fry at 180°C (350°F) for 15 minutes.
- What other proteins can I use? Kam Heong sauce pairs well with prawns, squid, tofu, or even beef. For seafood, reduce the cooking time to avoid overcooking.
- What can I serve it with? This dish goes best with steamed jasmine rice, but you can also pair it with noodles, fried rice, or even bread for a unique twist.
- Can I meal prep this dish? Yes! Store the fried chicken separately from the sauce to maintain crispiness. Reheat the chicken in an air fryer or oven before mixing with the sauce. The sauce can be stored in the refrigerator for up to 5 days.
- Can I make this dish vegetarian? Yes! Substitute chicken with tofu or tempeh, and replace dried shrimp with finely minced mushrooms or miso paste for a similar umami flavor.
- How can I enhance the flavor even more? For deeper flavors, let the sauce simmer longer before adding the chicken. You can also add a dash of Shaoxing wine for an extra depth of taste.
Conclusion
Kam Heong Chicken is a flavorful, aromatic, and easy-to-make dish that perfectly represents Malaysia’s diverse culinary heritage. Its unique combination of dried shrimp, curry leaves, and spicy-sweet seasonings creates an irresistible depth of flavor that appeals to many palates. Whether for a family dinner, special gathering, or quick meal, this dish is sure to impress with its crispy texture and bold umami taste. Plus, it’s highly adaptable—customize the spice level, swap proteins, or make a vegetarian version to suit your preference. Try making it today and bring the bold flavors of Malaysia to your home kitchen for a satisfying and unforgettable meal!
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Kam Heong Chicken (Golden Fragrant)
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Chicken:
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 egg, lightly beaten
- ½ cup all-purpose flour
- ½ cup cornstarch (for coating)
- Oil for deep frying
For the Kam Heong Sauce:
- 2 tablespoons oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons dried shrimp, soaked and finely chopped
- 2 sprigs curry leaves
- 2 red chilies, sliced
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- ½ teaspoon salt (adjust as needed)
- ½ teaspoon white pepper
- 1 teaspoon dark soy sauce (for color)
- 2 tablespoons water
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine the chicken pieces with salt, white pepper, soy sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes to absorb the flavors.
- Add the beaten egg and mix to coat the chicken evenly.
Step 2: Coat and Fry the Chicken
- In a separate bowl, combine all-purpose flour and cornstarch.
- Dredge the marinated chicken pieces in the flour mixture, shaking off any excess.
- Heat oil in a deep pan or wok over medium-high heat. Once the oil is hot (about 170°C/340°F), fry the chicken pieces in batches for 4-5 minutes until golden brown and crispy.
- Remove and drain on paper towels. Set aside.
Step 3: Prepare the Kam Heong Sauce
- Heat 2 tablespoons of oil in a wok over medium heat.
- Add the minced garlic and chopped onion, sautéing until fragrant.
- Stir in the dried shrimp and cook for another minute until slightly crispy.
- Add the curry leaves and sliced chilies, stirring until the aroma intensifies.
- Sprinkle in the chili flakes and mix well.
Step 4: Combine Everything
- Pour in the oyster sauce, soy sauce, sugar, salt, white pepper, dark soy sauce, and water. Stir everything together and let it simmer for a minute.
- Add the fried chicken pieces to the wok, tossing quickly to coat them evenly with the sauce.
- Cook for another minute until the chicken absorbs the flavors.
- Turn off the heat and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 generous portion
- Calories: 450
- Sugar: 6g
- Fat: 25g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g