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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, curry flavoured ‘kara-age’ fried chicken. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Curry Flavoured 'Kara-age' Fried Chicken. 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. 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.

Curry Flavoured ‘Kara-age’ Fried Chicken is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Curry Flavoured ‘Kara-age’ Fried Chicken is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have curry flavoured ‘kara-age’ fried chicken using 15 ingredients and 6 steps. Here is how you can achieve it.

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

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

My second attempt at (vegetarian) chicken kastsudon/curry. It tasted better than it looks I swear. Hiyashi chuka picnic bento, shared with a friend on a rainy afternoon :) FOR a long while I've been toying with the idea of a fried chicken that encapsulates curry chicken but is presented in a kara-age fashion. As many of you will know - I've banged on about it enough - I used to run a supper club/pop up where kara-age, Japanese fried chicken, was the main feature.

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.

Hiyashi chuka picnic bento, shared with a friend on a rainy afternoon :) FOR a long while I've been toying with the idea of a fried chicken that encapsulates curry chicken but is presented in a kara-age fashion. As many of you will know - I've banged on about it enough - I used to run a supper club/pop up where kara-age, Japanese fried chicken, was the main feature. Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box favourite, comprised of crunchy, deep fried pieces of marinated chicken served with a liberal squeeze of lemon juice or a side pot of kewpie mayonnaise. Perfect eaten hot or cold, this simple recipe is quick to make and produces fantastic results. Combine Plain Flour and Potato Starch Flour.

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