Pan-Fried Curry Chicken | Easy College Meals #collegemeals #easyrecipe #weeknightdinners

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Mix the sauce in a small bowl: 2 Tbsp soy sauce, 2 Tbsp mirin, 1 tsp Japanese curry powder and 1 tsp sugar. Whisk until the sugar dissolves, then set aside.
2. Pull the white tendons out of the ½ lb chicken tenders, then slice the chicken into thin 1½-inch (4 cm) squares of even thickness, cutting at an angle.
3. Put the chicken in a shallow tray and season both sides with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
4. Add 1 Tbsp Japanese Kewpie mayonnaise and coat the chicken well.
5. Sprinkle 1 Tbsp all-purpose flour over the chicken and toss, then sprinkle the remaining 1 Tbsp flour on top and dust all over.
6. Preheat a pan over medium heat, add 1 Tbsp neutral oil, then sear half the chicken in a single layer for about 3 minutes until golden, flip and cook the other side for 2 minutes. Move to a plate.
7. Cook the remaining chicken the same way, without adding more oil.
8. Wipe the pan clean with a paper towel, add the sauce and heat until it simmers and bubbles.
9. Return the chicken to the pan, toss to coat well, and add 2–4 Tbsp water if the sauce sticks to a carbon steel pan.
10. Transfer to a serving dish and serve with Japanese mayo and shichimi togarashi for dipping.

Summarized from Just One Cookbook's video. Watch it for the details.

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