Curry Flavoured ‘Kara-age’ Fried Chicken

Name: How to cook Curry Flavoured ‘Kara-age’ Fried Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Curry Flavoured ‘Kara-age’ Fried Chicken

On the other day, when I was cooking ‘Kara-age’ Japanese style Fried Chicken, I came up with an idea to add curry flavour to it. Chicken pieces were already marinated, so I added Curry Powder to the coating flour mixture. The result was great! Soy Sauce and Curry are a good match indeed. Now I am writing down how I made it.

Ingredient

Food ration :

4 servings

500 g

Chicken *Today I used Tenderloins

Egg *whisked

1 clove

Garlic *grated

small pice Ginger *grated

1/2 teaspoon

Salt

1 tablespoon

Soy Sauce

2 tablespoons

Sake (Rice Wine)

2 tablespoons

Water

1 teaspoon

Sugar

3 tablespoons

Plain Flour

3 tablespoons

Potato Starch OR Corn Starch Flour

2 tablespoons

Curry Powder

Cooking instructions

* Step 1

Cut Chicken into thick strips or chunky pieces. Today I used Tenderloins and didn’t cut them.

* Step 2

Combine all the Marinade ingredients in a bowl. Marinate the Chicken in the marinade for 1 hour.

* Step 3

In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch Flour) and Curry Powder.

* Step 4

Remove excess marinade from Chicken, add 3 tablespoons of Flour Mixture and Egg, and mix them well.

* Step 5

Heat the Oil to about 170ºC. Coat Chicken with the remaining Flour Mixture, then deep fry for a few minutes OR until golden and crispy. *Note: Breast Fillets and Tenderloins can be cooked fairly quickly. Do not over-cook them.

* Step 6

*Note: For extra crispy result, you can fry them twice. After first fry and draining oil on a wire rack, fry them again until crunchy. However, do not over-cook if you use Breast and Tenderloins.

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