Step-by-Step Guide to Make Ultimate Curry Flavoured ‘Kara-age’ Fried Chicken

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Curry Flavoured ‘Kara-age’ Fried Chicken.

Curry Flavoured ‘Kara-age’ Fried Chicken

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, curry flavoured ‘kara-age’ fried chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Curry Flavoured ‘Kara-age’ Fried Chicken is one of the most popular of current trending meals on earth. It's easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Curry Flavoured ‘Kara-age’ Fried Chicken is something that I've loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have curry flavoured ‘kara-age’ fried chicken using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Curry Flavoured ‘Kara-age’ Fried Chicken:

  1. {Prepare 500 g of Chicken *Today I used Tenderloins.
  2. {Get 1 of Egg *whisked.
  3. {Take of Oil for frying.
  4. {Make ready of Marinade.
  5. {Take 1 clove of Garlic *grated.
  6. {Prepare 1 of small pice Ginger *grated.
  7. {Get 1/2 teaspoon of Salt.
  8. {Make ready 1 tablespoon of Soy Sauce.
  9. {Get 2 tablespoons of Sake (Rice Wine).
  10. {Take 2 tablespoons of Water.
  11. {Make ready 1 teaspoon of Sugar.
  12. {Prepare of Flour Mixture.
  13. {Take 3 tablespoons of Plain Flour.
  14. {Prepare 3 tablespoons of Potato Starch OR Corn Starch Flour.
  15. {Prepare 2 tablespoons of Curry Powder.

Instructions to make Curry Flavoured ‘Kara-age’ Fried Chicken:

  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. Marinate the Chicken in the marinade for 1 hour..
  3. In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch Flour) and Curry Powder..
  4. Remove excess marinade from Chicken, add 3 tablespoons of Flour Mixture and Egg, and mix them well..
  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..
  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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