Recipe of Super Quick Homemade Curry Flavoured ‘Kara-age’ Fried Chicken

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Favorite Curry Flavoured ‘Kara-age’ Fried Chicken. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Curry Flavoured ‘Kara-age’ Fried Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curry Flavoured ‘Kara-age’ Fried Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curry Flavoured ‘Kara-age’ Fried Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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.

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.

Ingredients and spices that need to be Take to make Curry Flavoured ‘Kara-age’ Fried Chicken:

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

Steps to make 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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So that is going to wrap it up for this special food How to Prepare Any-night-of-the-week Curry Flavoured ‘Kara-age’ Fried Chicken. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!