Ingredients with Measurements:
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- Vegetable oil, for frying
Special Equipment Needed:
- Deep-fry thermometer
- Large pot or deep-fryer
Step-by-Step Instructions:
1. In a large bowl, combine the flour, cornstarch, baking powder, salt, and black pepper.
2. In a separate bowl, mix together the cold water, soy sauce, sake, grated ginger, minced garlic, and curry powder.
3. Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
4. Add the chicken pieces to the batter and toss until fully coated.
5. Heat the vegetable oil in a large pot or deep-fryer to 350°F.
6. Carefully add the chicken pieces to the hot oil, a few at a time, and fry until golden brown and cooked through, about 5-7 minutes.
7. Remove the chicken pieces from the oil with a slotted spoon and drain on a paper towel-lined plate.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 25g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Sake can be substituted with rice vinegar or white wine.
Variations:
- Add diced potatoes and carrots to the batter for a curry-flavored tempura.
- Serve with a side of rice and curry sauce for a complete meal.
Tips and Tricks:
- Make sure the oil is at the correct temperature before adding the chicken to ensure even cooking.
- Use a slotted spoon to remove the chicken from the oil to prevent excess oil from sticking to the chicken.
- Serve immediately for the best texture and flavor.
Storage Instructions:
Leftover curry karaage can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the curry karaage on a platter with a side of dipping sauce and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with a side of rice and steamed vegetables.
Suggested Side Dishes:
Steamed vegetables, rice, or a side salad.
Troubleshooting Advice:
- If the batter is too thick, add a little more water until it reaches the desired consistency.
- If the chicken is not fully cooked, increase the frying time or cut the chicken into smaller pieces.
Food Safety Advice:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature to prevent undercooked chicken.
- Always use a slotted spoon to remove the chicken from the oil to prevent burns and excess oil from sticking to the chicken.
Food History:
Karaage is a Japanese cooking technique where meat or vegetables are marinated in soy sauce, sake, and ginger, then coated in a flour and cornstarch mixture and deep-fried. Curry karaage is a variation of this dish that incorporates curry powder into the batter for a unique flavor.
Flavor Profiles:
Curry karaage has a crispy exterior and juicy, tender interior with a savory, slightly spicy flavor from the curry powder.
Serving Suggestions:
Serve hot as an appetizer or main dish with your favorite dipping sauce and a side of rice and vegetables.
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Region: Japanese