The rich, super aromatic taste of Kam Heong Chicken or Golden Fragrant Chicken is your new favourite stir fry! Easy, quick, and bursting with flavours!

If you’re on the hunt for a dish that delivers a punch of flavour with every bite, look no further than Kam Heong Chicken or “Golden Fragrant Chicken”. This delightful Malaysian-Chinese zi char dish is known for its irresistible aroma and mouthwatering taste, making it a favorite among those who crave bold and aromatic dishes. Though Kam Heong Chicken may not be as common Singapore, but there are a handful of restaurants that serve Kam Heong Chicken. With this recipe you can easily make this hidden gem at home.

The toughest part of this recipe, would be in gathering the ingredients. If you don’t live in Asia they might be a bit hard to source. Feel free to skip some ingredients; non-negotiables are indicated, otherwise any combination of the ‘fragrance-bombs’ will get you to a deliciously aromatic Kam Heong Chicken dish!

What is Kam Heong Chicken?

Kam Heong Chicken, which translates to “Golden Fragrance” in Cantonese, is a savoury stir-fry dish that combines chicken with a unique blend of ingredients that is truly unlike any other!

The dish is characterized by its fragrant mix of dried shrimp, curry leaves, shallots, garlic, chilies, and lemongrass, all brought together with a harmonious blend of oyster sauce, soy sauce, and curry powder.

Why You’ll Love Kam Heong Chicken

Aromatic Delight: The combination of curry leaves, lemongrass, dried shrimp, and spices creates an intoxicating aroma.
Flavor Explosion: Each bite is packed with a complex mix of savory, spicy, and slightly sweet flavors.
Quick and Easy: Perfect for a weeknight dinner, Kam Heong Chicken comes together in no time.
Versatile: Enjoy it with rice, noodles, or even as a topping for a salad.
Authentic Taste: Experience a taste of Malaysian-Chinese cuisine without leaving your kitchen.

Key Ingredients for Kam Heong Chicken

Chicken: In this recipe, I used boneless chicken thighs for its tenderness and quick cooking, but bone-in chicken will work as well. Adjust the cook time accordingly if using bone-in chicken.

Curry Powder: Used in both the marinade and the seasoning sauce for an added depth of flavour and fragrance. Any should work, I use Baba’s brand of curry powder.

Dried Shrimp: An Asian staple! Adds a unique umami flavour that sets this dish apart. If you really can’t find this, or just don’t want to spend on it, omit.

Curry Leaves: Infuse the dish with their distinct and aromatic scent. Omit if you cannot find this.

Lemongrass Stalks: Adds a citrusy and fragrant note to the dish.

Makrut Lime Leaves (Optional): Enhances the aroma and adds a zesty flavour.

Shallots and Garlic: Essential for building the foundational flavors.

Chilies: Adjust the heat to your preference with fresh or dried chilies. If you want even more punch, use Thai bird’s eye chillies!

Oyster Sauce, Soy Sauce and Dark Soy Sauce: The perfect combination for a savoury sauce!

Salt: To balance and enhance the overall flavor.

Key Steps to Making Kam Heong Chicken

1. Marinate the Chicken

Combine the cubed chicken thighs with curry powder, salt, pepper, and cornstarch.

Mix well and let it sit for at least 15 minutes, or while you prepare the rest of the ingredients.

2. Preparation

Prepare the dried shrimp by soaking it in hot water for 5 minutes, or until it softens.

Slice onions or shallors, mince garlic, and bruise lemongrass. See this post on how to properly prepare lemongrass for cooking.

In a small bowl, combine the sauce ingredients: curry powder, soy sauce, dark soy sauce, oyster sauce, and water. Set aside.

3. Cook the Chicken

Heat oil in a pan over medium-high heat.

Shallow fry (or deep fry) the marinated chicken until golden brown and cooked through, about 3-4 minutes on each side. Remove the chicken from the pan and set aside. Place chicken on paper towels to absorb excess oil.

If needed, remove some oil from the pan until about 1 tbsp is left.

4. Fry the Aromatics

In the same pan, fry the dried shrimp until crispy.

Add the curry leaves, onion, garlic, chilies and lemongrass.Stir-fry for 2-3 minutes, or until fragrant.

5. Add Sauce and Simmer

Add the prepared sauce to the pan and stir-fry with the aromatics until the sauce bubbles and slightly thickens.

Tear in the optional makrut lime leaves, if using.

6. Add Back Chicken

Add the fried chicken back into the pan and stir-fry to combine, ensuring the chicken is well-coated with the sauce.

7. Serve

Once the chicken is coated with the sauce, Kam Heong Chicken is ready!

Remove from heat and serve immediately with steamed white rice and a side of steamed vegetables or vegetable stir-fry. Enjoy!

How to Serve Kam Heong Chicken

Kam Heong Chicken is best enjoyed with steamed white rice, allowing the aromatic sauce to soak into the grains. You can also serve it with noodles or a side of stir-fried vegetables for a complete meal.

How to Make a Healthier Version of Kam Heong Chicken

If you want to use less oil, or perhaps just too lazy to do the chicken frying part – SKIP IT!

There is no need to change the chicken marinade.

Add the chicken at Step 5, along with the sauce. Give everything a stir to combine, then simply let the chicken simmer to cook. Once the chicken is cooked, Kam Heong Chicken is ready!

Tips and Tricks

Adjust the Heat: Customize the spice level by adding more or fewer chilies.

Fresh Curry Leaves and Lemongrass: If possible, use fresh curry leaves and lemongrass for the most aromatic result.

Soak Dried Shrimp: Soak the dried shrimp in warm water for a few minutes before cooking to soften them.

Makrut Lime Leaves: If using, tear the leaves slightly to release their fragrance.

Storing and Reheating Instructions

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a wok or frying pan over medium heat, adding a splash of water if needed to loosen the sauce. You can also reheat in the microwave, stirring halfway through to ensure even heating.

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