Crispy Honey Curry Chicken — Honey Karaage Curry
Double-fried chicken karaage tossed in a honey and curry glaze, served over steamed rice with pickled cabbage and fukujinzuke for the whole family.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 500g chicken thighs into 4cm pieces. Combine 1.5 tbsp soy sauce, 1.5 tbsp sake, 1 tbsp mirin, 1 tbsp grated ginger, 2 grated garlic cloves; marinate chicken 10 minutes. Mix 50g potato starch and 20g flour. Shred 200g cabbage, toss with 1.5 tbsp rice vinegar and 0.25 tsp salt; rest 10 minutes. Combine 1.5 tbsp honey, 1 tbsp soy sauce, 1 tsp curry powder, 1.5 tsp rice vinegar, 0.25 tsp chilli flakes.
Simmer
Heat honey curry mixture in a small saucepan over medium heat, simmer 2 minutes until slightly thickened. Keep warm on low heat.
Fry 1
Drain chicken, coat thoroughly in starch-flour mix, pressing firmly. Heat 400ml oil to 170°C in a deep pan. Fry chicken 3–4 minutes until pale golden. Rest on a rack 3 minutes.
Fry 2
Increase oil temperature to 185°C. Fry chicken a second time 1–2 minutes until deep golden and very crisp. Transfer immediately to a bowl.
Glaze
Pour warm honey curry glaze over hot karaage, toss to coat every piece thoroughly.
Plate
Mound steamed rice on plates, top with glazed karaage, arrange pickled cabbage and 40g fukujinzuke alongside. Garnish with a pinch of toasted sesame seeds. Serve immediately.
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