chicken tempura with curry powder
- Serves: 2
- Calories: 436 kcal
- Total Time: 15 m
- Prep: 10 m
- Cook: 5 m
- Japanese: Tori no kareiko-tempura
- 200 g boneless chicken breast or thigh
- 1 1/2 teaspoon curry powder
- oil for deep frying
- a little salt (optional)
- 1 egg
- 40 ml cold water
- 20 g flour
Remove the skin of the chicken and cut into bite-size pieces.
To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust the chicken lightly with 1 teaspoon curry powder before applying the coating.
With chopsticks, dip the chicken into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.
Heat the oil to 170°C and deep-fry 3 or 4 chicken pieces 5 or 6 minutes until golden brown. Remove and drain on a rack. Cook the remaining chicken pieces in the same manner.
If desired, sprinkle a little salt on top.
If you sprinkle salt over the chicken, the curry taste becomes more pronounced.
Japanese foods recipes
Int'l. recipes with a Japanese twist