Recipe of Any-night-of-the-week Curry Flavoured ‘Kara-age’ Fried Chicken
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Many things can kind of affect the taste high quality of Curry Flavoured ‘Kara-age’ Fried Chicken, ranging from the type of substances, then the selection of fresh elements, to methods to make and serve it. Don’t fear about making ready scrumptious Curry Flavoured ‘Kara-age’ Fried Chicken at house, as a result of as long as the tricks, this dish generally is a particular treat.
The number of servings that may be served to make Curry Flavoured ‘Kara-age’ Fried Chicken is 4 servings. So make certain this portion is sufficient to serve for yourself and the one you love household.
So, this time, let’s try it, let’s fluctuate Curry Flavoured ‘Kara-age’ Fried Chicken ourselves at home. Staying with easy ingredients, this dish can provide advantages in serving to to take care of the health of our our bodies. You may make Curry Flavoured ‘Kara-age’ Fried Chicken utilizing 15 materials kind and 6 manufacturing steps. Here’s make the dish.
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.
Substances and spices that need to be Get to make Curry Flavoured ‘Kara-age’ Fried Chicken:
- 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
Steps to make to make Curry Flavoured ‘Kara-age’ Fried Chicken
- 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.
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