Deep Fried Curried Chicken
|Chicken thighs/2 whole large chicken breasts, skinned, split, and boned||4 Large, skinned and boned|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Slightly beaten eggs||2|
|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|
|Cold water||2 Tablespoon|
|Head of lettuce||1⁄2 , shredded|
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.