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.
500g Chicken *Today I used Tenderloins
1 Egg *whisked
Oil for frying
1 clove Garlic *grated
1 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
- 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.