Kam Heong Chicken

Ingredients:

2-3 Boneless chicken thighs, cut bite-sized

Cooking oil, frying

Marinade

2 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp curry powder

4 tbsp tapioca starch/cornstarch

1/2 tsp white pepper powder

1 tsp seasoning

1 egg

Sauce

2 tbsp dried shrimp, soaked and chopped

4 cloves garlic, minced

6 shallots, sliced

2 bird's eye chili, red and green

2 stalks of curry leaves

1 tsp curry powder

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tsp light soy sauce

1 tsp sugar

1/4 cup water (to adjust consistency

Instructions:

1. Combine all the marinade ingredients and chicken in a large bowl. Ensure the chicken is well coated with the marinade, then set aside for at least an hour or more.
2. Heat oil in a wok and deep-fry the marinated chicken until it turns golden brown. Drain on paper towels.
3. In a saucepan, heat 2 tablespoons of cooking oil over medium heat. Sauté the minced garlic, shallots, and chopped shrimp until they become fragrant.
4. Next, add the bird's eye chilies and curry leaves. Stir for a minute. Following that, add the remaining ingredients and mix well to combine. Stir-fry for another 2 minutes.
5. Return the fried chicken to the sauce and mix until it is evenly coated. Serve immediately with white steamed rice.