Chilli Chicken Kam Heong
Product Used for the Recipe
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4 Servings
| 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 |
- Mix corn flour with black pepper, salt, and AJI-NO-MOTO®.
- Then, mix with the diced chicken and coat evenly.
- Fry the chicken to lightly golden brown and strain. Set aside.
- Heat up some oil in a pan and fry the blended items (*) until fragrant.
- Add chili paste and oyster sauce. Cook for 4 minutes.
- Then add in sugar, dried chillies, curry leaves, kaffir lime leaves and AJI-NO-MOTO®.
- Add in the fried chicken and stir for a few seconds to coat with sauce before turning off the heat.
