Curry Karaage Chicken

Ingredients

• 1.25 lbs boneless, skinless chicken thighs
• 3 tablespoons soy sauce
• 1 tablespoon ginger, finely minced
• 2 cloves garlic, finely minced
• ¾ cup all-purpose flour
• 3 tablespoons cornstarch
• 1.5 tablespoons curry powder
• ½ teaspoon salt
• 2 cups neutral oil, for frying

Instructions

1. 1

   Pat the chicken thighs dry with paper towels, pressing gently on both sides until no moisture remains on the surface—this helps them brown better.

2. 2

   Cut each chicken thigh crosswise into 2-inch pieces, cutting straight down through the meat and skin, to create roughly bite-sized chunks.

3. 3

   Pour the 3 tablespoons of soy sauce into a medium bowl, then add the 1 tablespoon minced ginger and the 2 minced garlic cloves; stir to combine.

4. 4

   Add the chicken pieces to the soy mixture and stir until every piece is coated; let sit for 10 minutes at room temperature to absorb the flavors.

5. 5

   In a separate shallow dish, whisk together the 0.75 cup flour, 3 tablespoons cornstarch, 1.5 tablespoons curry powder, and 0.5 teaspoon salt until evenly mixed.

6. 6

   Pour the 2 cups neutral oil into a heavy-bottomed pot or large skillet and heat over medium-high heat until it shimmers and a tiny piece of chicken immediately sizzles, about 3–4 minutes.

7. 7

   Working in batches to avoid crowding, lift each chicken piece from the soy mixture (letting excess liquid drip back into the bowl), then roll it in the curry flour mixture until completely coated, and carefully place it into the hot oil.

8. 8

   Fry the first batch undisturbed for 2–3 minutes until the bottom turns deep golden brown, then turn each piece over and fry for another 2–3 minutes until the second side is the same golden-brown color.

9. 9

   Using a slotted spoon, lift the cooked chicken from the oil and transfer it to a plate lined with paper towels to drain excess oil.

10. 10

    Repeat steps 7–9 with the remaining chicken pieces until all are fried—the oil should maintain its shimmer between batches.

11. 11

    Divide the hot curry karaage chicken between two serving plates and serve immediately while the exterior is still crispy—it will soften as it cools.

Tools you’ll need

• medium bowl
• cutting board
• sharp knife
• shallow dish
• whisk
• heavy-bottomed pot or large skillet, at least 4-quart capacity
• slotted spoon
• paper towels
• serving plates

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min