Yaki Karē with Crispy Chicken and Vegetables

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/2 cup cornstarch (60g) 1/2 cup cornstarch (60g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup cold water (240ml) 1 cup cold water (240ml)
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup 1 tablespoon ketchup
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• Salt, to taste Salt, to taste
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 40g (Sugar: 7g)
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
2. 2.
   Gradually add the cold water to the flour mixture, whisking until smooth and well combined.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
4. 4.
   Dip each piece of chicken into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
5. 5.
   Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
6. 6.
   In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
7. 7.
   Add the sliced onion, bell peppers, carrots, and minced garlic to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
8. 8.
   In a small bowl, mix together the curry powder, soy sauce, Worcestershire sauce, and ketchup.
9. 9.
   Add the curry mixture to the pan with the vegetables and stir well to coat.
10. 10.
    Pour in the chicken broth and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
11. 11.
    Add the crispy chicken to the pan and toss gently to coat it with the curry sauce.
12. 12.
    Season with salt to taste.
13. 13.
    Serve the Yaki Karē over steamed rice and enjoy!

Treat your ingredients with care...

• Chicken — For extra tenderness, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before coating it in the batter.
• Curry powder — Use a high-quality curry powder to enhance the flavor of the dish.
• Vegetables — Feel free to customize the vegetable selection based on your preferences. You can add or substitute with vegetables like broccoli, snap peas, or mushrooms for added variety.

Tips & Tricks

• To maintain the crispiness of the chicken, serve it immediately after tossing it in the curry sauce.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the curry sauce.
• For a healthier version, you can bake the chicken instead of frying it. Place the battered chicken on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 20-25 minutes, or until golden brown and cooked through.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Serving advice

Serve the Yaki Karē over a bed of steamed rice for a complete and satisfying meal. Garnish with chopped green onions or cilantro for added freshness and color.

Presentation advice

Arrange the colorful stir-fried vegetables and crispy chicken on a plate, drizzle the curry sauce over the top, and sprinkle with sesame seeds for an appealing presentation.