Curry Flavored Boneless Chicken Bites
Budget-Friendly & Delicious Curry Boneless Chicken Recipe
Introducing irresistibly crispy on the outside and juicy on the inside Curry Boneless Chicken Bites! Made with tender chicken thigh meat, these bites are seasoned with curry and spices to eliminate any gaminess, resulting in a clean and delightful flavor. They’re perfectly bite-sized, making them easy to eat with no bones to worry about. These are ideal as a snack for kids or an appetizer for adults. You can achieve this deliciousness even with affordable imported chicken thigh meat, so don’t hesitate to try this recipe! They also cook up quickly, making them even more convenient. Enjoy your day with this tasty and healthy homemade chicken! ♡
Chicken Ingredients- 2kg boneless chicken thighs
- 1/2 cup soju (for removing odor)
- Curry powder (generous amount for coating)
- Sweet rice flour (for crispiness)
- 2 Tbsp cooking wine (like Mirin or Sake)
- 1 Tbsp minced garlic
- A pinch of salt
- A pinch of black pepper
- Cooking oil (for deep frying)
Cooking Instructions
Step 1
Rinse the boneless chicken thighs under cold running water. Place the chicken in a bowl and add 1/2 cup of soju to marinate for about 10 minutes. This step is crucial for removing any unwanted odor from the chicken. After marinating, rinse the chicken again under running water and pat it thoroughly dry with paper towels. Removing excess moisture will help the coating adhere better and ensure crispier results.
Step 2
Cut the dried chicken thighs into bite-sized pieces. Aim for relatively uniform sizes so that they cook evenly. You can cut them into smaller pieces for kids or slightly larger ones if preferred. Consistent size ensures that each piece fries to perfection without overcooking or undercooking.
Step 3
Marinate the chicken pieces to infuse them with flavor. In a bowl, combine the cut chicken with 2 Tbsp of cooking wine, 1 Tbsp of minced garlic, a pinch of salt, and a pinch of black pepper. Mix well to ensure all pieces are coated. Let it marinate in the refrigerator for at least 30 minutes, or preferably for an hour, for the best flavor penetration.
Step 4
Prepare the coating for a crispy exterior. In a wide bowl, combine a generous amount of curry powder and sweet rice flour. A good ratio to start with is about 2 parts curry powder to 1 part sweet rice flour, but feel free to adjust to your preference for more or less curry flavor. Add the marinated chicken pieces to the flour mixture and toss until each piece is evenly coated. Gently press the coating onto the chicken with your hands to help it adhere well.
Step 5
Time to fry! Pour enough cooking oil into a deep pot or wok to generously cover the chicken pieces, and heat it to around 170°C (340°F). Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry over medium-high heat until the exterior is golden brown, about 3-5 minutes. Then, reduce the heat to medium and continue frying for another 5-7 minutes, or until the chicken is cooked through. You can test for doneness by taking out one piece and checking if the inside is cooked. For extra crispiness, consider frying them a second time briefly.
Step 6
Once golden brown and cooked through, remove the chicken from the oil and place it on a wire rack or paper towels to drain off excess oil. This step helps maintain the crispiness of the coating and reduces greasiness. Serve the hot, crispy curry chicken bites immediately, or store them in an airtight container once cooled. Enjoy the wonderful aroma and taste of freshly fried chicken!
