Crispy Curry Leaves Chicken （咖喱叶鸡）

Crispy curry leaves chicken, this is another dish my children love! With the help of my Philips Airfryer, making this dish has become much easier as I do not need to use much oil or to deep fry the chicken.

Here's how I made the crispy curry leaves chicken:-

(1) The ingredients:-
- About 1kg or 1.2kg chicken wings
(Note: About 14 medium small wings, separate the winglets and drumlets. Or, you could also replace chicken wings with chicken thighs)
- 5 to 6 tbsp curry leaves (washed, pat dry, set aside)

(2) The marinade for the chicken:-

- 3 tsp light soy sauce

- 1 tsp (or 1.25 tsp) salt

- 0.75 tsp white pepper (Note: you could reduced to 0.5tsp if you prefer less pepper taste)

- 2 tbsp corn flour

Method:-

In a pot or a big bowl, put in the chicken and the marinade. Mixed well. Cling wrapped over the pot/ bowl (or use a cover) and place it in the fridge. Allow the chicken to marinate for at least 1 hour in the fridge before frying. (Note: For me, I would normally did it in the morning or about noon time depending on circumstances. I let it marinate in the fridge earlier so that I could move on to attend to other matters.)

(3) The cooking bit...

- Your choice. You could either deep fry the chicken in hot oil for about 5 minutes or use an airfryer. My personal preferance is to use airfryer simply because it's less oily.

- As a guide, I airfried my chicken in 2 batches. Place the chicken in the frying basket, spray some cooking oil on top of the chicken and airfried them at 180 degree C for about 20 minutes. (Note: Turn the chicken once for even browning.)

(4) Meanwhile, work on the curry leaves followed by the seasoning...

(i) The curry leaves - Melt about 2 tbsp of butter with medium heat. Put in the the curry leaves and stir fry them until crispy. (Note: Do not use high heat for better control as the curry leaves might turn dark / burnt very fast.) Once ready, remove curry leaves from wok and set aside for later use.

  (ii) The seasoning - Once you have dished up the curry leaves, put in the seasoning below into the wok:-

- about 1 tbsp oyster sauce

- 2 tbsp light soy sauce

- 1.25tsp sugar

And add in about 150 to 200ml water

Let the seasoning simmer over medium heat until it is almost dry, then put in all the fried chicken and the crispy curry leaves. Mix and coat well.

Once all the chicken are evenly coated with the seasoning, dish up into the serving plate. Great to eat warm with rice and other dishes of your choice.  

There, my crispy curry leaves chicken! Yum!