Kam Heong Chicken by Weisenangmasak

Ingredients

• 2 chicken chops, boneless and skinless, cut into 1-inch chunks
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp cooking oil (for frying chicken)
• 4-5 shallots, thinly sliced
• 3 cloves garlic, chopped
• 1 red chili, deseeded and thinly sliced
• 10-12 curry leaves
• 2 tbsp cooking oil (for sauce)
• 1 tbsp curry powder
• 1 tbsp chili paste (like sambal oelek)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp dark soy sauce
• 2 tbsp evaporated milk or cooking creamer

Instructions

1. Pat chicken chunks dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Toss with cornstarch until evenly coated.
2. Heat 2 tablespoons of cooking oil in a wok or large pan over medium-high heat. Fry the chicken chunks for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside, leaving about 1 tablespoon of oil in the pan.
3. Add 2 tablespoons of fresh cooking oil to the pan (if needed). Add the sliced shallots, chopped garlic, sliced red chili, and curry leaves. Sauté for 2-3 minutes over medium heat until fragrant and shallots are softened.
4. Stir in the curry powder and chili paste. Cook for 1 minute, stirring constantly, until the spices are fragrant and slightly darkened.
5. Pour in the light soy sauce, oyster sauce, sugar, and dark soy sauce. Stir well to combine and bring the sauce to a gentle simmer for 1 minute.
6. Stir in the evaporated milk or cooking creamer. Let the sauce simmer for another 1-2 minutes until it slightly thickens.
7. Return the fried chicken chunks to the pan. Toss thoroughly to coat the chicken evenly with the Kam Heong sauce. Cook for 1-2 minutes until heated through and well coated.
8. Serve immediately with steamed white rice until ready to serve.