Curry-scented Fried Chicken

Recommended Cookware
Cocotte Every 18

Ingredients:

• 2 Chicken Breasts (cut into bite-size pieces)
• Cooking Oil (enough for deep frying)
• 1/2 Lemon (cut into wedges)

Marinade:

• 1 tbsp Rice Wine
• 1 tbsp Light Soy Sauce
• 1 tsp Grated Ginger
• 1 Egg Yolk

Deep-frying Flour: (mixed well)

• 1 tbsp All-purpose Flour
• 2 tsp Curry Powder
• 1 tsp Ground Black Pepper
• 1/2 tsp Table Salt

Method:

1. 1. Add marinade to the chicken pieces. Coat them evenly in the deep-frying flour mixture.
2. 2. Pour enough oil for deep-frying into the cold pot. Turn on medium heat and preheat up to 180°C. (If you don’t have a cooking thermometer, put a small piece of lemon peel into the oil. Heat the pot until the lemon peel floats and starts to turn dry.)
3. 3. Deep-fry the floured chicken in the hot oil until golden. Drain.
4. 4. Squeeze some lemon juice on the chicken before serving for extra fragrance.

Tips:

1. Cocotte Every is deep in volume which can deep fried food with a smaller amount of oil. The cast iron material enables good heat retention. The temperature of oil is easy to control and gain good texture of the food.