Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, curry flavoured ‘kara-age’ fried chicken. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Curry Flavoured ‘Kara-age’ Fried Chicken is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Curry Flavoured ‘Kara-age’ Fried Chicken is something which I have loved my entire life. They are fine and they look wonderful.
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. Soy Sauce and Curry are a good match indeed. Curry chicken kara - age - very good as well, crunchiness and you can definitely taste the curry in the batter.
To get started with this recipe, we must first prepare a few components. You can have curry flavoured ‘kara-age’ fried chicken using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Curry Flavoured ‘Kara-age’ Fried Chicken:
- Make ready 500 g Chicken *Today I used Tenderloins
- Take 1 Egg *whisked
- Make ready Oil for frying
- Prepare Marinade
- Take 1 clove Garlic *grated
- Prepare 1 small pice Ginger *grated
- Make ready 1/2 teaspoon Salt
- Take 1 tablespoon Soy Sauce
- Take 2 tablespoons Sake (Rice Wine)
- Take 2 tablespoons Water
- Take 1 teaspoon Sugar
- Get Flour Mixture
- Make ready 3 tablespoons Plain Flour
- Make ready 3 tablespoons Potato Starch OR Corn Starch Flour
- Get 2 tablespoons Curry Powder
Combine Plain Flour and Potato Starch Flour. Drain the Chicken and discard the marinade. Sprinkle with some Salt & Pepper, and serve. Remove chicken pieces from oil and drain on paper towel to remove excess oil.
Steps to make Curry Flavoured ‘Kara-age’ Fried Chicken:
- Cut Chicken into thick strips or chunky pieces. Today I used Tenderloins and didn’t cut them.
- Combine all the Marinade ingredients in a bowl. Marinate the Chicken in the marinade for 1 hour.
- In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch Flour) and Curry Powder.
- Remove excess marinade from Chicken, add Egg and 3 tablespoons of Flour Mixture, and mix them well.
- 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.
- *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.
Sprinkle with some Salt & Pepper, and serve. Remove chicken pieces from oil and drain on paper towel to remove excess oil. Remove excess fat from chicken thigh and cut into bite size pieces. For chicken karaage, it's essentially bite-size chicken thigh dusted with flour and deep-fried in hot oil. With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals.
So that’s going to wrap this up with this exceptional food curry flavoured ‘kara-age’ fried chicken recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!