This is an easy version of my Curry Flavoured ‘Kara-age’ Fried Chicken. I cooked them in a frying pan. It’s much easier than deep-frying. Breast Fillets, that are cut into thick strips, can be cooked fairly quickly and pan-frying method works fine. Just use a generous amount of Oil to make them crispy.

Makes

4 Servings

Ingredients

600g Chicken Breast Fillets
Oil for cooking

Marinade
1 clove Garlic *grated
1 small piece Ginger *grated
1/2 teaspoon Salt
1 tablespoon Soy Sauce
2 tablespoons Sake (Rice Wine)
1 teaspoon Sugar

Flour Mixture
3 tablespoons Plain Flour
3 tablespoons Potato Starch OR Corn Starch
1 to 2 tablespoons Curry Powder

Method
  1. Combine all the Marinade ingredients in a bowl. Cut Chicken Breast Fillets into thick strips, add to the Marinade, massage, and set aside for 15 to 30 minutes.
  2. In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch) and Curry Powder.
  3. Remove excess marinade from Chicken, add 1/2 Flour Mixture, and mix to combine. Then add remaining Flour Mixture, and coat Chicken pieces.
  4. Heat a generous amount of Oil in a frying pan over medium heat, and cook Chicken pieces, in batches, until nicely browned and crispy.