Chinese Curry Chicken Recipe
The origin of curry chicken is from India. But Chinese love curry as well. Thus, curry chicken is becoming popular in China. The main difference between Chinese and Indian curry chicken is the ginger and garlic taste. Chinese cuisine always stirs fry ginger and garlic slices before cooking. Its purpose is to make cooking oil aromatic and appetizing.
20g green chiles
20g red chiles
10g ginger slices
10ml light soy sauce
5ml cooking wine
15g spring onions
3g white sugar
3ml dark soy sauce
- Before frying the chicken, marinate with cooking wine can remove the bad smell of raw meat. When frying, the inside meat will be fresh and tender without the bad taste.
- The taste of each curry is different, but you can use any curry you like to make this dish and enjoy a different flavor.
- Make sure you read the instruction of the curry paste. Some curry is liquid and some are solid. Adjust cooking steps based on the curry‘s instruction.
Peel, wash and dice potatoes into pieces.
Wash and slice the onions.
Wash and slice green and red chiles into slices.
Wash and clean the chicken and cut into small cubes. Add light soy sauce, cooking wine, salt, and cornstarch to marinate.
Add oil and preheat the pot. Fry potatoes until golden brown. Remove and drain oil.
Fry diced chicken. Fried until meat is no longer pink.
Use the remaining oil to saute ginger slices, green onion strips, green chiles, red chiles, onion slices.
Pour in the chicken and stir well.
Add curry paste, cooking wine and stir-fry until fragrant.
Add potatoes, water, sugar, dark soy sauce, and salt and cook for 3 minutes.
Use another bowl to mix cornstarch and water. Add to the pot and cook until the soup is reduced.
Pour hot oil over the dish and mix well.
Remove from heat and serve with rice.