Ayam Kam Heong with Crispy Fried Chicken
60% asli · Fusion Malaysian
A creative twist on Ayam Kam Heong, where crispy fried chicken pieces are tossed in the aromatic kam heong sauce, offering a delightful contrast in textures.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken wings or drumettes1 kg
- Cornstarch1/2 cup
- All-purpose flour1/4 cup
- Salt1 tsp
- Black pepper1/2 tsp
- Dried shrimp, soaked and finely chopped30 g
- Curry leaves1 sprig
- Garlic, minced3 cloves
- Ginger, minced1/2 inch piece
- Chili padi (bird's eye chili), sliced2
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Cooking oil, for deep fryingsufficient
- Water2 tbsp
Langkah
- 1
Pat chicken wings dry. In a bowl, combine cornstarch, flour, salt, and black pepper. Coat chicken pieces evenly.
- 2
Heat cooking oil for deep frying to 170°C (340°F). Fry chicken pieces in batches until golden brown and cooked through. Drain on paper towels.
- 3
In a clean wok, heat 2 tbsp of cooking oil over medium heat. Add garlic, ginger, chili padi, and curry leaves. Stir-fry until fragrant.
- 4
Add the chopped dried shrimp and stir-fry for another minute.
- 5
Add dark soy sauce, oyster sauce, sugar, and water. Stir to combine and let the sauce simmer for 1-2 minutes until slightly thickened.
- 6
Add the crispy fried chicken pieces to the wok. Toss gently to coat evenly with the kam heong sauce.
- 7
Serve immediately, garnished with extra curry leaves if desired.
