DEEP FRIED CURRIED CHICKEN

Was inspired to try this recipe because of my neighbour who told me her children don't eat seafood or vegetables but loves chicken and pork.  Since she can't cook, she used to buy various fried meats  from the food stalls for her children.

Thinking that her children may love this home cooked fried chicken, I marinate these chicken pieces for her.
The verdict - her children loved it so much and requested for more.

With her positive feedback, I prepared this portion using chicken wings for my family. Very fragrant fried chicken that is juicy yet tasty but not spicy.

Ingredients

[recipe adapted from Yum Yum magazine No. 80 with some modifications]

500 gm chicken - cut bite size pieces [can used chicken thighs or wings]

enough oil for frying [deep fry or shallow fry]

Marinade

2 tbsp meat curry powder

1 tbsp juice each of garlic/shallot/ginger

1 tsp salt

1 tsp sugar

2 tbsp cornstarch

1. Marinate chicken pieces with the marinade for at least 3 hours our overnight in the refrigerator.
2. Heat enough oil in wok over medium heat.  Fry chicken pieces in 2 batches until cooked and slightly crispy.  Dish out [can skip the next step if you prefer the chicken not too crispy and dry].
3. Dish out, reheat oil and return the fried chicken pieces to fry until crispy.  Dish out.
4. Serve immediately.
   

I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe

This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours

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