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Deep Fried Curried Chicken

Flavors.of.Asia's picture
Ingredients
  Chicken thighs/2 whole large chicken breasts, skinned, split, and boned 4 Large, skinned and boned
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Slightly beaten eggs 2
  Water 2 Tablespoon
  Cooking oil 2 Cup (32 tbs) (For Deep Fat Frying)
  Homemade chicken broth 3⁄4 Cup (12 tbs)
  Dry sherry 3 Tablespoon
  Finely chopped onion 2 Tablespoon
  Finely snipped parsley 2 Tablespoon
  Curry powder 1 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Cold water 2 Tablespoon
  Cornstarch 2 Teaspoon
  Head of lettuce 1⁄2 , shredded
Directions

Cut chicken into 1-inch pieces.
In a bowl combine flour, salt, ginger, and pepper; mix well.
Stir together eggs and 2 tablespoons water.
Stir egg mixture into dry ingredients all at once; mix well.
Dip chicken in flour mixture, swirling to coat thoroughly.
Fry chicken pieces, several at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden.
Using a slotted spoon or wire strainer, remove pieces and drain on paper toweling.
Keep warm while cooking the remaining chicken.
In a small saucepan stir together the chicken broth, dry sherry, onion, parsley, curry, and sugar; bring to boiling.
Slowly blend 2 tablespoons cold water into cornstarch.
Stir into hot mixture.
Cook and stir till thickened and bubbly.
Arrange the shredded lettuce on individual plates; top with fried chicken pieces.
Pour the curry sauce over all and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Deep Fried
Ingredient: 
Chicken

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