Curry Flavored Crispy Boneless Chicken Breast Bites
Easy Homemade Curry Chicken Breast Bites
Here’s a recipe for delicious and budget-friendly boneless chicken breast bites with a delightful curry flavor. Enjoy crispy on the outside, tender on the inside chicken, perfect for everyone!
Main Ingredients- 3 Chicken Breasts (approx. 450-500g)
- Vegetable Oil (for frying, generous amount)
Chicken Marinade- 2 Tbsp Curry Powder
- 3 Pinches Salt
- Pinch of Black Pepper
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 1 Tbsp Minced Garlic
Batter and Coating- 1/2 cup All-Purpose Flour (for batter)
- 1/2 cup Cornstarch (for batter)
- 2/3 cup Water (for batter)
- 4 Tbsp All-Purpose Flour (for second coating)
- 4 Tbsp Cornstarch (for second coating)
- 2 Tbsp Curry Powder
- 3 Pinches Salt
- Pinch of Black Pepper
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 1 Tbsp Minced Garlic
Batter and Coating- 1/2 cup All-Purpose Flour (for batter)
- 1/2 cup Cornstarch (for batter)
- 2/3 cup Water (for batter)
- 4 Tbsp All-Purpose Flour (for second coating)
- 4 Tbsp Cornstarch (for second coating)
Cooking Instructions
Step 1
Rinse the chicken breasts under cold running water. If the breasts are thick, carefully butterfly them by making a shallow cut and opening them up. Then, cut them into bite-sized pieces (about 2-3 cm). This helps the marinade penetrate evenly and ensures even cooking.
Step 2
In a bowl, combine the cut chicken breast pieces with curry powder, salt, black pepper, cooking wine, and minced garlic. Gently massage the marinade into the chicken to ensure even coating. Let it marinate for about 10 minutes.
Step 3
Now, prepare the batter. In a separate bowl, mix 1/2 cup of all-purpose flour and 1/2 cup of cornstarch. Gradually add 2/3 cup of water while whisking to create a smooth batter without lumps. The batter should not be too thin. Add the marinated chicken pieces to the batter and toss to coat them thoroughly.
Step 4
For an extra crispy coating, we’ll add a second layer. Mix 4 tablespoons of all-purpose flour and 4 tablespoons of cornstarch in a shallow dish. Take the battered chicken pieces and coat them evenly with this dry flour mixture. Lightly shake off any excess flour before frying.
Step 5
Heat a generous amount of vegetable oil in a deep frying pan or pot over medium heat. To check if the oil is ready, dip a wooden chopstick into the oil. If bubbles form and rise around it, the oil is at the correct temperature (around 170-180°C or 340-350°F). Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan.
Step 6
Fry the chicken for about 5-7 minutes, turning them occasionally, until they turn a golden brown and become crispy. Once cooked, remove the chicken from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Letting them rest briefly helps the coating become even crispier.
Step 7
If any batter bits have fallen into the oil and made it cloudy, you can strain the oil using a fine-mesh sieve to ensure clean frying for the next batch. (This step is optional but recommended for cleaner results).
Step 8
For an even crispier texture that lasts, you can double-fry the chicken. After the first frying and draining, return the chicken to the hot oil (around 180°C or 350°F) for another 1-2 minutes. This second fry will make the coating exceptionally crunchy.
Step 9
Serve your delicious curry chicken breast bites with your favorite dipping sauces like ketchup or mustard. They make a fantastic snack, appetizer, or even a light meal!
