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Ayam Kam Heong

Updated: 1 hour ago


Ayam Kam Heong is one of those dishes that truly represents the beautiful chaos of Malaysian cuisine — a fusion of Chinese, Indian, and Malay influences all wrapped up in one plate. "Kam Heong" literally means "Golden Fragrance" in Cantonese, and that's exactly what this dish promises — a golden, savory aroma from fried curry leaves, dried seafood, and an intensely flavorful sauce.


After shallow frying...


Originally created by Chinese-Malaysians, Kam Heong is now a beloved part of hawker centers and home kitchens alike, each family adding their own little twists to it.


For my version, I chose chicken flats because they’re my absolute favorite part — tender meat, just enough skin, and easy to eat. But honestly, you can use any part of the chicken you love: drumettes, thighs, or even boneless chunks if that’s your thing.



I also used a marinade method inspired by Chinese velveting techniques — keeping the wings juicy inside, crispy outside, and ready to soak up every drop of that rich Kam Heong sauce.


If you've never made Kam Heong at home, trust me, it’s so much easier (and more satisfying) than it sounds. Once those aromatics hit the hot oil — the curry leaves, dried seafood, the spice paste — your kitchen will smell like a hawker stall at sunset.



It’s the kind of meal that feels special without feeling fussy, and when you serve it over hot, fluffy rice, it’s just pure happiness on a plate.


P.S. If you're feeling adventurous, this Kam Heong sauce isn't just amazing on chicken. It works beautifully with prawns, squid, or even crispy tofu if you want a vegetarian twist. Once you master the base, the possibilities are endless.


Ingredients:

(Serve 4)

  • Marinade:

  • Chicken Wings, 500g I'm using flats

  • Oyster Sauce, 1 TBSP

  • Kecap Manis Homemade, 2 TBSP

  • Rice Vinegar, 1 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Egg White, 1

  • Cornstarch, 2 TBSP

  • Sauce:

  • Meat Masala Homemade, 1.5 TBSP

  • Oyster Sauce, 2 TBSP

  • Kecap Manis Homemade, 2 TBSP

  • Light Soy Sauce, 1 TBSP

  • Ayam Kam Heong:

  • Dried Shrimp, 1 TBSP

  • Dried Anchovies, 1 TBSP

  • Dried Scallops, 1 TBSP

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

  • Curry Leaves, A Handful

  • Red Onion Finely Minced, 1

  • Yellow Onion Finely Minced, 1

  • Garlic Finely Minced, 3 Cloves

  • Lemongrass White Parts Only, 2 Stalks

  • Red Chilies Deseeded Finely Sliced, 2

  • Coriander Coarsely Chopped, A Handful

Equipment:

  • Skillet / Pan

Directions:

  1. Please visit my "Meat Masala" page for the recipe.

  2. Please visit my "How To Make Kecap Manis" page for the recipe.

  3. Prepare the marinade.

  4. Transfer everything to a large mixing bowl, except the cornstarch.

  5. Mix until the chicken is well coated.

  6. Cover with cling film and marinate in the fridge for at least 4 hrs to overnight.

  7. After marinating, add in the cornstarch and mix to combine well, making sure there are streaks of cornstarch.

  8. While the chicken is marinating, prepare the sauce.

  9. Transfer everything to another mixing bowl.

  10. Mix until smooth paste forms.

  11. Set it aside until ready to use.

  12. Prepare the ayam kam heong.

  13. Soak dried shrimp, anchovies and scallops in a bowl of water.

  14. Steam on high for 6 mins or until the scallops are soft and easily shred.

  15. Remove from heat and set them aside to cool down slightly.

  16. Once they are cool enuff to handle, drain and coarsely chop the shrimp, anchovies and scallops. Reserve the soaking liquid.

  17. In a skillet over medium heat, add about 2" of oil.

  18. When a wooden chopstick is inserted into the oil, bubbles should be bubbling.

  19. Drop in the curry leaves and shallow fry until crispy and aromatic.

  20. Remove and drain off excess oil on a plate lined with kitchen paper.

  21. Drop in the wings and shallow fry until crispy golden brown.

  22. Flip for even browning.

  23. Drizzle some of that marinade over the top to create extra texture.

  24. Fish out any batter bits as well.

  25. Drain off excess oil on a plate lined with kitchen paper.

  26. Leaving about 2 TBSP of oil in the skillet, add in red and yellow onion.

  27. Season with salt and pepper.

  28. Saute until translucent.

  29. Add in the chopped shrimp, anchovies and scallops.

  30. Saute until aromatic.

  31. Followed by garlic, more curry leave, lemongrass and chilies.

  32. Add in the reserved liquid and sauce.

  33. *I like to "clean" the bowl with a splash of hot water and add to the skillet.*

  34. Mix until well combined.

  35. Add in the fried chicken and curry leaves.

  36. Toss and mix until the chicken is well coated.

  37. Remove from heat and garnish with coriander.

  38. Serve immediately over some rice.


Finger lickin' good...

Recipe Video:




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