Spicy & Savory Air Fryer Potato Curry Chicken
Perfect for Friday Night! Easy Homemade Cheongyang Pepper Curry Chicken Recipe
Can you believe it’s Friday already? Every week, it surprises me how quickly time flies, almost as if it’s been stolen by a sneaky time thief. But the thought of the weekend ahead always brings a cheerful mood! And what better way to celebrate Friday night than with a delicious snack and a cold beer? Today, I’ve prepared ‘Curry Cheongyang Chicken’ – crispy baked chicken and potatoes seasoned with curry and spicy cheongyang peppers. By adding generously cut potatoes, you get to enjoy both chicken and potatoes in one go! Using an air fryer makes the chicken less oily, while the fragrant curry powder and its golden hue make it look incredibly appetizing. The curry-coated baked potatoes are also a delightful treat. This recipe is perfectly portioned for two people, perhaps one who’s dieting and another who eats light, but those with good appetites might find it a satisfying single serving. So, grab a refreshing Tsingtao beer, and let’s raise a toast to your sparkling eyes, just like in the drama! Cheers!
Ingredients- 400g pack of chicken drumettes
- 200ml beer (stale beer works well)
- 1 medium potato
- 3 Tbsp curry powder
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp cooking wine (Mirin)
- 1 Tbsp minced garlic
- 3 Cheongyang peppers (Korean red chili peppers)
Cooking Instructions
Step 1
Rinse the chicken drumettes thoroughly under running water two to three times. Ensuring all blood is removed will lead to a cleaner taste.
Step 2
Pour 200ml of beer (even flat beer is fine) over the rinsed drumettes and let them marinate for about 10 minutes. This step is crucial for removing any gamey odors. If you don’t have beer, you can use about 3-4 tablespoons of cooking wine or soju. After marinating, give the drumettes a quick rinse and drain them well in a colander. Pat them dry with paper towels for extra crispiness.
Step 3
Peel the potato and cut it into thick chunks, about the size of your finger. Avoid cutting them too thinly, as they might burn during the cooking process.
Step 4
Finely mince the Cheongyang peppers. If you enjoy a good kick, leave the seeds in; if you prefer milder heat, remove the seeds before mincing. Also, prepare your minced garlic.
Step 5
In a bowl, combine the dried chicken drumettes and the cut potato chunks. Add a pinch of salt, a pinch of black pepper, 1/2 Tbsp cooking wine, 1 Tbsp minced garlic, and the minced Cheongyang peppers. Mix everything together by hand, ensuring the seasonings are well distributed.
Step 6
Now, add the star ingredient: 3 tablespoons of curry powder. Make sure it coats the chicken and potatoes evenly.
Step 7
Gently massage the ingredients again to ensure the curry powder adheres well to everything. Let the mixture marinate for about 20 to 30 minutes in the refrigerator. This resting period allows the flavors to meld and penetrate the ingredients, resulting in a more delicious final dish.
Step 8
Line your air fryer basket with parchment paper. Arrange the marinated chicken drumettes and potatoes in a single layer, making sure they don’t overlap. Overcrowding the basket can lead to uneven cooking, so if necessary, cook in batches.
Step 9
Air fry at 180°C (350°F) for 20-25 minutes. About halfway through the cooking time (around 10-15 minutes), pull out the basket and flip the drumettes and potatoes. This ensures even browning and cooking on all sides. They are ready when they are golden brown and cooked through; you can check by piercing with a skewer – no pink juices should be visible.
