Ayam Kam Heong Recipe

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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.

Golden and gloriously crisp—these fried chicken wings are just the beginning of our Ayam Kam Heong journey.

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.

Wok-fired magic. The fried chicken gets tossed in a fragrant, spicy Kam Heong sauce packed with aromatics and umami depth.

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.

Sticky, spicy, and calling your name. Every bite delivers boldness with a punch of heat and herbaceous zing.

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.

This dish doesn’t hold back—Kam Heong hits all the right notes: savory, spicy, and irresistibly aromatic.

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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

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Equipment:

• Skillet / Pan

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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.  Marinate the Chicken

4. In a large bowl, mix all marinade ingredients (except cornstarch) with the chicken until evenly coated.

5. Cover and refrigerate for at least 4 hours or overnight.

6. Just before frying, mix in the cornstarch. The coating should look streaky and dry.

7. Prepare the Sauce

8. In another bowl, mix all sauce ingredients until smooth. Set aside for later.

9. Prep the Seafood

10. Soak dried shrimp, anchovies, and scallops in water.

11. Steam for about 6 minutes, or until the scallops are soft enough to shred.

12. Drain and coarsely chop everything. Save the soaking liquid for later.

13. Fry the Chicken & Curry Leaves

14. Heat about 2" of oil in a skillet over medium heat.

15. When the oil bubbles around a chopstick, add the curry leaves and fry until crisp. Set aside on paper towels.

16. Fry the chicken wings in batches until crispy and golden brown, flipping for even color.

17. Optional: drizzle a little leftover marinade on the wings in the oil for extra texture.

18. Scoop out any floating batter bits and drain wings on paper towels.

19. Make the Sauce Base

20. In the same skillet, keep about 2 tablespoons of oil.

21. Add chopped red and yellow onions, season with salt and pepper, and sauté until soft.

22. Stir in the chopped shrimp, anchovies, and scallops. Cook until aromatic.

23. Add garlic, fresh curry leaves, lemongrass, and chilies. Stir briefly.

24. Pour in the reserved soaking liquid and prepared sauce.

25. (Tip: rinse the sauce bowl with hot water and add that too — no flavor left behind!)

26. Finish the Dish

27. Add the fried chicken and crisp curry leaves. Toss everything to coat the wings evenly in the sauce.

28. Remove from heat. Garnish with coriander.

29. Serve hot over rice.

Finger lickin' good...

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Recipe Video: