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Curry Flavoured ‘Kara-age’ Fried Chicken
Curry Flavoured ‘Kara-age’ Fried Chicken

Before you jump to Curry Flavoured ‘Kara-age’ Fried Chicken recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.

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You will find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to curry flavoured ‘kara-age’ fried chicken recipe. To cook curry flavoured ‘kara-age’ fried chicken you only need 15 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Curry Flavoured ‘Kara-age’ Fried Chicken:
  1. Prepare 500 g Chicken *Today I used Tenderloins
  2. Prepare 1 Egg *whisked
  3. Use Oil for frying
  4. You need Marinade
  5. Use 1 clove Garlic *grated
  6. You need 1 small pice Ginger *grated
  7. Provide 1/2 teaspoon Salt
  8. Provide 1 tablespoon Soy Sauce
  9. Get 2 tablespoons Sake (Rice Wine)
  10. Take 2 tablespoons Water
  11. Take 1 teaspoon Sugar
  12. Take Flour Mixture
  13. Use 3 tablespoons Plain Flour
  14. You need 3 tablespoons Potato Starch OR Corn Starch Flour
  15. Get 2 tablespoons Curry Powder
Steps 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.

Stir occasionally with chopsticks to avoid the chicken pieces sticking together. Season chicken with spice mixture, garlic, hot pepper and onion In a large bowl, beat eggs and buttermilk together Put a pot on low heat, add the curry powder to the hot pot. Once oil is hot, lower the heat to medium low. Garnish with cilantro if desired and serve. Just the right seasoning creates just the right flavor!

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