Comments on: Kam Heong chicken- an authentic Malaysian recipe with an intense flavor https://www.tasteasianfood.com/kam-heong-chicken/ Asian Food Recipes and Techniques Wed, 16 Nov 2022 02:08:52 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/kam-heong-chicken/comment-page-1/#comment-33351 Wed, 16 Nov 2022 02:08:52 +0000 https://tasteasianfood.com/?p=27769#comment-33351 In reply to KY.

I used to deep fry the chicken for about four to five minutes. The size of the chicken I used was about 1 1/2 to 2 inches.

]]> By: KY https://www.tasteasianfood.com/kam-heong-chicken/comment-page-1/#comment-33350 Tue, 15 Nov 2022 09:33:25 +0000 https://tasteasianfood.com/?p=27769#comment-33350 Thanks for your website- such a great resource, especially for someone like me living abroad now, but who never learnt to cook when living in Malaysia.

Can I ask, if I am frying the chicken instead of using the oven, how long should I fry the chicken for?

]]> By: KP Kwan https://www.tasteasianfood.com/kam-heong-chicken/comment-page-1/#comment-33341 Tue, 08 Nov 2022 10:48:43 +0000 https://tasteasianfood.com/?p=27769#comment-33341 In reply to Jessie van Treijen.

Thank you. Corrected 🙂

]]> By: Jessie van Treijen https://www.tasteasianfood.com/kam-heong-chicken/comment-page-1/#comment-33340 Tue, 08 Nov 2022 03:35:50 +0000 https://tasteasianfood.com/?p=27769#comment-33340 Hi, sorry but I have to rectify your mistake. Curry leaves are not Malay but Indian. When you write something please check the background first. Indian cuisines have been around for more than 3000 years and for you to make this type of silly mistakes only going to offend the Indians.

]]> By: KP Kwan https://www.tasteasianfood.com/kam-heong-chicken/comment-page-1/#comment-33335 Sat, 05 Nov 2022 00:40:14 +0000 https://tasteasianfood.com/?p=27769#comment-33335 Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.

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