Curry Flavoured Chicken Sticks

Name: Curry Flavoured Chicken Sticks
Total time: 900 s
Yield: 4 Servings
Cuisine: British
Ingredients: 600 g Chicken Breast Fillets; Oil for cooking; 1 clove Garlic *grated; 1 small piece Ginger *grated; 1/2 teaspoon Salt; 1 tablespoon Soy Sauce; 2 tablespoons Sake (Rice Wine); 1 teaspoon Sugar; 3 tablespoons Plain Flour; 3 tablespoons Potato Starch OR Corn Starch; 1-2 tablespoons Curry Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

This is an easy version of my Curry Flavoured ‘Kara-age’ Fried Chicken. I cooked them in a frying pan. It’s much easier than deep-frying. Breast Fillets, that are cut into thick strips, can be cooked fairly quickly and pan-frying method works fine. Just use a generous amount of Oil to make them crispy.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes plus marinating time

4 Servings

600 gChicken Breast Fillets
Oil for cooking
Marinade
1 cloveGarlic *grated
1small piece Ginger *grated
1/2 teaspoonSalt
1 tablespoonSoy Sauce
2 tablespoonsSake (Rice Wine)
1 teaspoonSugar
Flour Mixture
3 tablespoonsPlain Flour
3 tablespoonsPotato Starch OR Corn Starch
1-2 tablespoonsCurry Powder

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Steps

15 minutes plus marinating time

1

Combine all the Marinade ingredients in a bowl. Cut Chicken Breast Fillets into thick strips, add to the Marinade, massage, and set aside for 15 to 30 minutes.
2

In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch) and Curry Powder.
3

Remove excess marinade from Chicken, add 1/2 Flour Mixture, and mix to combine. Then add remaining Flour Mixture, and coat Chicken pieces.
4

Heat a generous amount of Oil in a frying pan over medium heat, and cook Chicken pieces, in batches, until nicely browned and crispy.