Page 47 - COMING UNSTUCK by Sara tuck
P. 47
japanese chicken I find it takes so much
more of an effort to travel
curry balls solo, but, I also think it
would be crazy to miss out
on wonderful experiences
just because they are
enjoyed alone!
Makes 16 These curry balls are the perfect snack with drinks, and were
inspired by a trip I took to Japan a few years ago.
2 tbsp high smoke point
cooking oil Heat the cooking oil in a large deep frying pan over a medium
1 onion, finely chopped heat and cook the onion, sugar and spices for 5 minutes. Add
2 tsp caster sugar the carrot and potato, cover and cook a further 10 minutes,
1 tbsp curry powder stirring occasionally. Add the garlic, soy sauce and chicken and
1 tsp garam masala cook for 5 minutes. Add the flour and stock, stirring to combine
½ tsp ground cumin well, and cook a further 10 minutes until the sauce is thickened
pinch of cayenne pepper and the chicken is cooked through. Cover and refrigerate for
(optional) 2 hours or up to overnight. Take large tablespoonsful of the
1 medium carrot, peeled, chicken mixture, roll in panko crumbs, dip in egg then roll in
chopped into 1cm (½ in) dice panko crumbs again. I go through the whole lot crumbing once
1 medium waxy potato, then repeat, so that they rest in between. Chill for an hour (and
peeled, chopped into 1cm covered up to overnight) then heat the oil in a large deep frying
(½ in) dice pan until hot or a small cube of bread dropped in rises to the
2 cloves garlic, crushed surface and turns golden in around 30 seconds. Fry curry balls,
3 tbsp soy sauce 4-5 at a time, for 3-4 minutes until golden and heated through.
8 skinless, boneless chicken Drain well on paper towels.
thighs, chopped into 3cm
(1 in) pieces When ready to serve, put the mayonnaise in a small bowl,
¼ cup flour drizzle with the toasted sesame oil and sprinkle with the sesame
⅔ cup chicken stock seeds. Serve the curry balls with the sesame mayonnaise as
3 cups panko breadcrumbs a snack with drinks, for lunch with an Asian-style coleslaw or
2 eggs, lightly whisked as part of a Japanese meal.
5 cups high smoke point
cooking oil for deep-frying
Sesame mayo:
1 cup Japanese (Kewpie)
mayonnaise
1 tsp toasted sesame oil
½ tsp toasted sesame seeds
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