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

date: 2021-01-18T08:10:34.972Z
image: https://img-global.cpcdn.com/recipes/a2c14dbde7277c3e/680x482cq70/curry-flavoured-kara-age-fried-chicken-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/a2c14dbde7277c3e/680x482cq70/curry-flavoured-kara-age-fried-chicken-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/a2c14dbde7277c3e/680x482cq70/curry-flavoured-kara-age-fried-chicken-recipe-main-photo.jpg
author: Curtis Lowe
ratingvalue: 4.2
reviewcount: 15533
recipeingredient:
- "500 g Chicken Today I used Tenderloins" - "1 Egg whisked" - " Oil for frying" - " Marinade" - "1 clove Garlic grated" - "1 small pice Ginger grated" - "1/2 teaspoon Salt" - "1 tablespoon Soy Sauce" - "2 tablespoons Sake Rice Wine" - "2 tablespoons Water" - "1 teaspoon Sugar" - " Flour Mixture" - "3 tablespoons Plain Flour" - "3 tablespoons Potato Starch OR Corn Starch Flour" - "2 tablespoons Curry Powder"
recipeinstructions:
- "Cut Chicken into thick strips or chunky pieces. Today I used Tenderloins and didn’t cut them." - "Combine all the Marinade ingredients in a bowl. Marinate the Chicken in the marinade for 1 hour." - "In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch Flour) and Curry Powder." - "Remove excess marinade from Chicken, add 3 tablespoons of Flour Mixture and Egg, and mix them well." - "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." - "*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."
categories:
- Recipe
tags:
- curry - flavoured - karaage
katakunci: curry flavoured karaage
nutrition: 243 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT43M"
recipeyield: "1"
recipecategory: Dinner

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![Curry Flavoured ‘Kara-age’ Fried Chicken](https://img-global.cpcdn.com/recipes/a2c14dbde7277c3e/680x482cq70/curry-flavoured-kara-age-fried-chicken-recipe-main-photo.jpg)

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, curry flavoured ‘kara-age’ fried chicken. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.



Curry Flavoured ‘Kara-age’ Fried Chicken is one of the most favored of recent trending meals in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. They're nice and they look wonderful. 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 cook that.



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

1. Prepare 500 g Chicken *Today I used Tenderloins 1. Take 1 Egg *whisked 1. Prepare Oil for frying 1. Make ready Marinade 1. Get 1 clove Garlic *grated 1. Prepare 1 small pice Ginger *grated 1. Prepare 1/2 teaspoon Salt 1. Get 1 tablespoon Soy Sauce 1. Take 2 tablespoons Sake (Rice Wine) 1. Make ready 2 tablespoons Water 1. Prepare 1 teaspoon Sugar 1. Get Flour Mixture 1. Take 3 tablespoons Plain Flour 1. Get 3 tablespoons Potato Starch OR Corn Starch Flour 1. Take 2 tablespoons 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. 1. Combine all the Marinade ingredients in a bowl. Marinate the Chicken in the marinade for 1 hour. 1. In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch Flour) and Curry Powder. 1. Remove excess marinade from Chicken, add 3 tablespoons of Flour Mixture and Egg, and mix them well. 1. 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. 1. *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.



So that is going to wrap this up with this special food curry flavoured ‘kara-age’ fried chicken recipe. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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