Garlic Curry Fried Chicken
Garlic Curry Fried Chicken
Ingredients
For the Chicken
- 10 chicken wings
For the Blend Paste
- 10 cloves garlic
- 5 shallots
- 1 slice ginger
- 1/2 cup water
For the Marinade
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch, to 3 tablespoons
For Frying
- cooking oil, as needed, for deep frying
- garlic cloves, whole, as needed
Instructions
- 1
Prepare the blend paste: Place the 10 cloves of garlic, 5 shallots, and 1 slice of ginger into a blender. Add 1/2 cup of water. Blend the ingredients until a smooth paste is formed.
⏱️ 5 min - 2
Marinate the chicken wings: In a large bowl, combine the 10 chicken wings with the prepared blend paste. Add 1 tablespoon curry powder, 1 teaspoon chili powder, 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 2 to 3 tablespoons cornstarch. Mix all the ingredients thoroughly by hand, ensuring the chicken wings are completely coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 15 min
- 3
Fry the chicken wings: Heat a sufficient amount of cooking oil in a deep pan or Dutch oven for deep frying to 350°F. Once the oil is hot, carefully place the marinated chicken wings into the pan using tongs, ensuring not to overcrowd the pan. Fry the wings until they begin to turn golden brown, about 5-7 minutes.
⏱️ 7 min•🌡️ 350
- 4
Add garlic during frying: While the chicken wings are frying, add additional whole garlic cloves directly into the hot oil alongside the chicken. This will infuse the oil with more garlic flavor and result in delicious fried garlic.
⏱️ 3 min•🌡️ 350
- 5
Continue frying: Continue frying the chicken wings and garlic until the chicken is golden brown and crispy, about 5-8 more minutes. The internal temperature of the chicken should reach 165°F. Remove the fried chicken and garlic from the oil using tongs or a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 8 min•🌡️ 350
- 6
Serve: Serve the crispy Garlic Curry Fried Chicken immediately with the fried garlic cloves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Curry Fried Chicken
For the Chicken
- 10 chicken wings
For the Blend Paste
- 10 cloves garlic
- 5 shallots
- 1 slice ginger
- 1/2 cup water
For the Marinade
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch, to 3 tablespoons
For Frying
- cooking oil, as needed, for deep frying
- garlic cloves, whole, as needed
Instructions
- 1
Prepare the blend paste: Place the 10 cloves of garlic, 5 shallots, and 1 slice of ginger into a blender. Add 1/2 cup of water. Blend the ingredients until a smooth paste is formed.
⏱️ 5 min - 2
Marinate the chicken wings: In a large bowl, combine the 10 chicken wings with the prepared blend paste. Add 1 tablespoon curry powder, 1 teaspoon chili powder, 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 2 to 3 tablespoons cornstarch. Mix all the ingredients thoroughly by hand, ensuring the chicken wings are completely coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 15 min - 3
Fry the chicken wings: Heat a sufficient amount of cooking oil in a deep pan or Dutch oven for deep frying to 350°F. Once the oil is hot, carefully place the marinated chicken wings into the pan using tongs, ensuring not to overcrowd the pan. Fry the wings until they begin to turn golden brown, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 4
Add garlic during frying: While the chicken wings are frying, add additional whole garlic cloves directly into the hot oil alongside the chicken. This will infuse the oil with more garlic flavor and result in delicious fried garlic.
⏱️ 3 min•🌡️ 350 - 5
Continue frying: Continue frying the chicken wings and garlic until the chicken is golden brown and crispy, about 5-8 more minutes. The internal temperature of the chicken should reach 165°F. Remove the fried chicken and garlic from the oil using tongs or a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 8 min•🌡️ 350 - 6
Serve: Serve the crispy Garlic Curry Fried Chicken immediately with the fried garlic cloves.
⏱️ 1 min