Directions

To Make

1. Cut chicken thighs into 3 cm pieces. Marinate with salt, meat curry powder, white pepper, light soy sauce and dark soy sauce for 15-30 minutes.
2. Soak dried shrimps with 100ml water. Set aside.
3. Heat up about ½ cup oil in a wok. Coat marinated chicken evenly in corn flour and shallow fry in batches until chicken is golden brown and crispy. Cool on kitchen towel to absorb excess oil.
4. Remove the excess oil in the wok and leave around 2 tbsp to sauté the chopped shallots and garlic for 2 minutes. Add in chillies, curry leaves, lemongrass and soaked dried shrimps. Cook them for 2 minutes or until fragrant.
5. Pour in the ingredients for Kam Heong sauce and stir until everything is well combined. Add the reserved dried shrimp soaking water and bring to a boil.
6. Return the fried chicken to the wok and toss until evenly coated in the sauce. Cook for another minute, or until the sauce has thickened and clings to the chicken.
7. Serve hot with steamed jasmine rice