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Chilli Chicken Kam Heong

Serving suggestion: 4 pax

Ingredients:
1 kg Chicken breast, diced into medium size
Sufficient Cooking oil
Ingredients A: for chicken coating
300 g Corn flour
1 tsp Black pepper
1 tsp Salt
1 tsp AJI-NO-MOTO®
Ingredients: for gravy
1 pc Onion*
5 clove Garlic*
2 inch Ginger*
4 stalk Lemongrass*
3 tsp Dried shrimp, soaked and drained*
3 tbsp Chili paste
2 tbsp Oyster sauce
3 stalk Curry leaves
4 pcs Dried chillies
3 pcs Kaffir lime leaves
1 tsp AJI-NO-MOTO®
3 tbsp Sugar
Method
  1. Mix corn flour with black pepper, salt, and AJI-NO-MOTO®.
  2. Then, mix with the diced chicken and coat evenly.
  3. Fry the chicken to lightly golden brown and strain. Set aside.
  4. Heat up some oil in a pan and fry the blended items (*) until fragrant.
  5. Add chili paste and oyster sauce. Cook for 4 minutes.
  6. Then add in sugar, dried chillies, curry leaves, kaffir lime leaves and AJI-NO-MOTO®.
  7. Add in the fried chicken and stir for a few seconds to coat with sauce before turning off the heat.

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