Japanese Curry Rice with Fried Chicken
When I was eating at a Japanese curry restaurant, I saw a customer get his dinner with Japanese fried chicken. So after learning to make Japanese curry with Tonkatsu, I needed to learn to make Japanese fried chicken. You can use any type of chicken parts, even boneless skinless if you want to be "that person." I used some drumsticks and thighs for mine. This curry gravy happens to have potatoes, carrots, onions, and garlic in it. Curry rice is typically served this way, along with a protein. If you don't want to make the fried chicken, you can add any meat to your liking, or go completely meatless. Either way, it's really all about the curry gravy here,
Servings: 4
Ingredients
Japanese Fried Chicken
- 2 whole chicken legs
- 2 tbsp cooking wine
- 1 tbsp soy sauce
- 3 cloves of garlic minced
- 1 inch ginger minced
- 1/4 cup flour
- 1/4 cup cornstarch
- vegetable or canola oil for frying
Japanese Curry Gravy
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp cayenne
- 4 cups water
- 1 large carrot sliced
- 1 large potato small cubes
- 1/2 medium onion diced
- 3 cloves of garlic minced
- rice for serving
Instructions
Japanese Fried Chicken
- Mix together the cooking wine, soy sauce, garlic, and ginger in a bowl.
- Separate the drumstick from the thigh. Cut the drumstick into 3 pieces. Cut the thigh into 4 pieces. Add the chicken to the bowl of marinade. Marinate for an hour.
- Mix together the flour and cornstarch.
- Add the flour mix to the chicken. Make sure the piece are evenly coated.
- In a medium sized pot, fill up with an inch of cooking oil. Heat over high heat. Add the chicken in batches. Cook for 5-6 minutes the first side.
- Flip and cook for another 5-6 minutes on the other side.
- Let rest on a rack. The chicken is cooked all the way through. If you want your chicken to be extra crispy, fry back in the oil for another 3 minutes a side.
Japanese Curry Gravy
- In a large pan, melt the butter over medium heat. Add the flour and cook for 2 minutes.
- Add the garam masala, curry powder, and cayenne and cook for another minute.
- Whisk in 4 cups of water. Let simmer for 10 minutes.
- Add in the carrots, potato, onion, and garlic.
- Let simmer on medium heat for 15-20 minutes, or until the vegetable are soft. If the curry gravy becomes too thick, add a little bit of water.
- Ladle the curry gravy over rice and the fried chicken. Try not to eat all 4 servings at once.
