Chilli Chicken Kam Heong
Ingredients A: For chicken coating
Ingredients B: For gravy
Mix corn flour with black pepper, salt, and AJI-NO-MOTO®.
Then, mix with the diced chicken and coat evenly.
Fry the chicken till lightly golden brown and strain. Set aside.
Heat up some oil in a pan and fry the blended items (*) until fragrant.
Add chilli 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.