Kam Heong Chicken / Fragrant Chicken 甘香鸡
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 2 whole chicken thighs, cut into smaller pieces
  • 2 tbsp cooking oil
  • 2 tbsp minced garlic
  • 1 tbsp dried shrimps, soaked in water till softened
  • 4 chillies padis, diced
  • 2 sprigs curry leaves

For the Chicken Marinade:
  • 1 tbsp light soya sauce
  • ½ tsp pepper

For the Seasoning:
  • juice of 1 lemon
  • 2 tbsp oyster sauce
  • 4 tsp sugar
  • 2 tbsp water
  1. Make a few slits on the drumsticks and combine the chicken parts with light soya sauce and pepper and set it aside in the fridge for at least an hour.
  2. Air fried the chicken pieces at 170 degrees for approximately 15 minutes.
  3. In a wok, heat up 1 tbsp of the cooking oil and add the dried shrimps. Stir fried briefly till fragrant. Drain and set aside the dried shrimps.
  4. With the leftover oil in the wok, add additional 1 tbsp of oil and add the minced garlic, chili padis and curry leaves. Saute till fragrant.
  5. Add the chicken parts, the reserved dried shrimps and the rest of the seasoning ingredients. Stir to mix well.
  6. Cover the wok and allow the chicken to sizzle in the seasoning sauce for another 5 minutes, turning them occasionally to allow the sauce to cover them well.
  7. Remove from flame and serve hot with rice or congee.
Recipe by Eat What Tonight at http://eatwhattonight.com/2017/03/kam-heong-chicken-fragrant-spicy-sweet-chicken/