Ayam Kam Heong
- Daniel
- May 2
- 3 min read
Updated: 5 days 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:
Please visit my "Meat Masala" page for the recipe.
Please visit my "How To Make Kecap Manis" page for the recipe.
Marinate the Chicken
In a large bowl, mix all marinade ingredients (except cornstarch) with the chicken until evenly coated.
Cover and refrigerate for at least 4 hours or overnight.
Just before frying, mix in the cornstarch. The coating should look streaky and dry.
Prepare the Sauce
In another bowl, mix all sauce ingredients until smooth. Set aside for later.
Prep the Seafood
Soak dried shrimp, anchovies, and scallops in water.
Steam for about 6 minutes, or until the scallops are soft enough to shred.
Drain and coarsely chop everything. Save the soaking liquid for later.
Fry the Chicken & Curry Leaves
Heat about 2" of oil in a skillet over medium heat.
When the oil bubbles around a chopstick, add the curry leaves and fry until crisp. Set aside on paper towels.
Fry the chicken wings in batches until crispy and golden brown, flipping for even color.
Optional: drizzle a little leftover marinade on the wings in the oil for extra texture.
Scoop out any floating batter bits and drain wings on paper towels.
Make the Sauce Base
In the same skillet, keep about 2 tablespoons of oil.
Add chopped red and yellow onions, season with salt and pepper, and sauté until soft.
Stir in the chopped shrimp, anchovies, and scallops. Cook until aromatic.
Add garlic, fresh curry leaves, lemongrass, and chilies. Stir briefly.
Pour in the reserved soaking liquid and prepared sauce.
(Tip: rinse the sauce bowl with hot water and add that too — no flavor left behind!)
Finish the Dish
Add the fried chicken and crisp curry leaves. Toss everything to coat the wings evenly in the sauce.
Remove from heat. Garnish with coriander.
Serve hot over rice.
Finger lickin' good...
I love the idea of using the velveting method — such a smart way to keep the chicken juicy and tender. Also, huge respect for using dried scallops and anchovies — that level of umami must be incredible. Geometry Dash Lite immerses players in a fast-paced world where every jump and dodge syncs with an electrifying soundtrack.