Curry-scented Fried Chicken

Recommended Cookware
Cocotte Every 18


  • 2 Chicken Breasts (cut into bite-size pieces)
  • Cooking Oil (enough for deep frying)
  • 1/2 Lemon (cut into wedges)


  • 1 tbsp Rice Wine
  • 1 tbsp Light Soy Sauce
  • 1 tsp Grated Ginger
  • 1 Egg Yolk

Deep-frying Flour: (mixed well)

  • 1 tbsp All-purpose Flour
  • 2 tsp Curry Powder
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Table Salt


  1. 1. Add marinade to the chicken pieces. Coat them evenly in the deep-frying flour mixture.
  2. 2. Pour enough oil for deep-frying into the cold pot. Turn on medium heat and preheat up to 180°C. (If you don’t have a cooking thermometer, put a small piece of lemon peel into the oil. Heat the pot until the lemon peel floats and starts to turn dry.)
  3. 3. Deep-fry the floured chicken in the hot oil until golden. Drain.
  4. 4. Squeeze some lemon juice on the chicken before serving for extra fragrance.


  1. Cocotte Every is deep in volume which can deep fried food with a smaller amount of oil. The cast iron material enables good heat retention. The temperature of oil is easy to control and gain good texture of the food.