Malaysian · beginner
Ayam Kam Heong
A classic Malaysian stir-fry featuring tender chicken tossed in a deeply aromatic sauce of fried curry leaves, dried shrimp, chilies, and savory soy.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss the chicken pieces with cornstarch in a medium bowl until evenly coated.
- 02
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- 03
Add the coated chicken pieces in a single layer and sear for 5 to 6 minutes, turning until golden brown and cooked through, then transfer chicken to a plate.
- 04
Reduce heat to medium and add the remaining tablespoon of oil to the wok; stir in chopped dried shrimp, garlic, and sliced chilies, frying for 1 minute until fragrant.
- 05
Add fresh curry leaves and curry powder to the wok, stirring constantly for 30 seconds to blossom the spices without burning them.
- 06
Return chicken to the wok, pour in the halal oyster sauce and sweet soy sauce, and stir-fry vigorously for 2 minutes until fully glazed and piping hot.
A LITTLE KITCHEN KNOW-HOW
Tempering Spices in Oil
Frying dry curry powder and fresh herbs directly in oil releases fat-soluble aromas rapidly, establishing a vibrant flavor base.
Notes from the kitchen
- Soaking the dried shrimp softens them, making them easier to chop finely so their umami flavor disperses evenly.
- Keep the heat at medium when adding curry powder so it toasts gently instead of turning bitter.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
