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.

Makes

4 Servings

Ingredients

600g Chicken *Today I used Tenderloins
1 Egg *whisked
Oil for frying

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 Flour
1 to 2 tablespoons Curry Powder

Method
  1. Cut Chicken into thick strips OR chunky pieces. Today I used Tenderloins and didn’t cut them.
  2. Combine all the Marinade ingredients in a bowl. Add Chicken pieces, massage, and marinate for 15 to 30 minutes.
  3. In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch Flour) and Curry Powder.
  4. Remove excess marinade from Chicken, add Egg and 1/2 Flour Mixture, and mix to combine.
  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.
  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.