Chicken Kaarage With Curry Sauce Recipe
Make Chicken Kaarage With Curry Sauce Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Kaarage
Curry Sauce
Method
Chicken Kaarage
- 1
Marinate the Chicken
In a large bowl, combine soy sauce, mirin, minced garlic, and grated ginger. Add the chicken thighs and coat them well. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Prepare the Coating
In another bowl, mix together cornstarch, all-purpose flour, salt, and black pepper.
- 3
Coat the Chicken
Remove the marinated chicken from the fridge. Take each piece of chicken and dredge it in the flour mixture, ensuring it's evenly coated.
- 4
Fry the Chicken
In a deep pan or fryer, heat vegetable oil over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
Curry Sauce
- 5
- 6
Add Curry Powder
Stir in the curry powder and cook for 1 minute until fragrant.
- 7
Add Coconut Milk
Pour in the coconut milk, stirring to combine. Bring to a simmer and let cook for about 10 minutes to thicken slightly. Season with salt and black pepper to taste.
Assembly
- 8
Serve the Dish
Place the fried chicken kaarage on a serving plate and drizzle the warm curry sauce over the top. Garnish with chopped cilantro before serving.