Delicious Kam Heong chicken recipe that’s perfect to be eaten with a hot plate of white rice. It's a very easy dish to cook, yet so tasty!

  • Kam Heong sauce:


  • 100g of dried prawns, soaked in water for 10 minutes
  • 2 tbsp of chopped garlic
  • 8 pcs of shallots, chopped
  • 1/2 bowl of curry leaves
  • 6 pcs of cili padi, chopped
  • 3 tablespoons oil


  • 2 tbsp of curry powder
  • 3 tbsp of oyster sauce
  • 1 tbsp of light soy sauce
  • 1 tsp of sugar
  • 1/2 tsp of dark soy sauce
  • Kam Heong Chicken


  • 2 chicken thighs, cut into pieces
  • 5 tablespoons of 'kam heong' sauce
  • 100ml of water


  • 1 tsp of light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp corn flour
  • 1 tsp sesame seed oil


Kam Heong sauce:

  1. Heat 3 tablespoons oil and saute the dried prawns, chopped garlic and shallots till very fragrant
  2. Next, add in curry leaves and chopped chillies, all the seasoning and stir fry until aromatic. Remove from heat.

Kam Heong Chicken:

  1. Mix chicken with marinade and leave for 30 minutes in the refrigerator.
  2. Deep fry in hot oil till golden brown.
  3. Heat up 1 tablespoon oil and saute 'kam heong' sauce till fragran
  4. Add in fried chicken pieces, water and stir well.
  5. Cook until the gravy is thick. Dish up and serve hot.

Recipe inspired by  Petite Nyonya from