Kam Hiong Chicken

Ingredients:

650-1000 g chicken, cut into bite size
oil for deep-frying

Marinade:

2 tsp oyster sauce
2 tsp light soy sauce
2 tsp corn flour
2 tsp curry powder
2 tsp garlic powder
2 tsp sesame oil

Kam Hiong Sauce:

2 cloves garlic, chopped
2 tbsp dried prawn, soaked, drained and chopped
1 shallot or onion, chopped
1 tbsp sambal omelek chili paste
1 tsp coriander seed
few curry leaves
2 tbsp curry powder
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
3/4 cup water
2 tbsp cooking oil

Method:

In a bowl, mix all the marinade ingredients.

Marinate chicken for at least 2 hours or overnight in refrigerator.

In a deep pan or wok, heat oil to medium high heat, deep-fry chicken until golden brown, drain on absorbent paper.

In a small bowl, mix curry powder, oyster sauce, light soy sauce, sugar and water, set this seasoning mixture aside.

Heat 2 tbsp oil in a deep pan or wok over medium high heat, fry garlic, onion and dried prawn till fragrant and golden yellow.

Add-in chili paste, coriander seed and curry leaves, stir-fry till fragrant.

Pour-in seasoning mixture, bring to simmer for 2-3 minutes or still aromatic.

Return chicken into the pan or wok, stir chicken still kam hiong sauce is thicken and evenly coat on chicken.

Remove from heat and serve hot with rice.