Craving the style of Japanese curry, however not the heavy gravy? Make my easy Pan-Fried Curry Rooster recipe with a lightweight sauce of savory, complicated spices. I take advantage of handy Japanese curry powder and hen tenders to get it on the desk in simply quarter-hour.
I grew up consuming Japanese curry rice, so these scrumptious curry spices are fairly nostalgic and comforting to me. Since I attempt to put together lighter meals for my household nowadays, I typically make this fast and easy Pan-Fried Curry Rooster recipe as an alternative. It actually hits the spot after I’m within the temper for the style of Japanese curry on a busy weeknight.
In the event you’re craving extra curry recipes, attempt my Keema Curry, Curry Udon, and Japanese Rooster Curry subsequent!
Why I Love This Recipe
- Depth of taste – I really like its heat and satisfying style due to Japanese curry powder’s complicated spices together with creamy Kewpie mayonnaise.
- Quick and straightforward – I take advantage of a pre-mixed curry mix and quick-cooking hen tenders, so this one-pan dish is prepared in simply quarter-hour.
- Japanese curry style with out the richness – After I’m craving the comforting taste of Japanese curry however don’t have lots of time, I skip customary curry rice’s heavy gravy for this recipe’s lighter sauce.
- Excessive in protein, low in energy – I attempt to prepare dinner wholesome at dwelling, and this hen curry recipe matches the invoice.
Components for Pan-Fried Curry Rooster
- Rooster tenders – additionally referred to as tenderloins or inside fillet
- Japanese curry powder – see beneath for my really useful model
- Soy sauce
- Mirin
- Sugar
- Japanese Kewpie mayonnaise
- Kosher salt and floor black pepper
- All-purpose flour (plain flour)
- Impartial oil
Discover the printable recipe with measurements beneath.
Substitutions
- Rooster tenders: The tender or tenderloin is the small inside fillet from the pectoralis minor muscle operating alongside the bone of the breast. I chosen these mini fillets as a result of they’re juicier and extra tender than breast meat. In the event you can’t discover it, use skinless hen breast minimize into skinny, flat squares.
- Japanese curry powder: I take advantage of S&B curry powder for that conventional Japanese curry style. In the event you can’t discover it, substitute the curry powder of your selection or combine your personal utilizing my Japanese curry powder recipe.
- Japanese mayonnaise: This Kewpie mayo is made with egg yolks so it’s richer, sweeter, and creamier than common mayonnaise. In the event you don’t have it, I counsel whisking 2 Tbsp rice vinegar and 1 Tbsp sugar into 1 cup of American mayonnaise (I take advantage of Finest Meals/Hellmann’s model). It received’t style the identical, nevertheless it works in a pinch.
- Mirin: In the event you don’t have it, attempt my useful substitution of 1 tablespoon sake (or water) + 1 teaspoon sugar for each 1 Tbsp of mirin. The flavour isn’t the identical, nevertheless it’s shut.
Find out how to Make Pan-Fried Curry Rooster
Preparation
- Prep the sauce and hen. Take away the tendon and slice the tenders into skinny, flat squares.
- Season and dredge. Sprinkle each side with salt and pepper, then coat thinly in Japanese mayo. Toss in flour to coat utterly.
Cooking
- Sear. Prepare dinner the hen in two batches on medium warmth. Fry till a golden brown crust types on each side, then take away to a tray.
- Add the sauce. Simmer the sauce till effervescent and barely thickened. Add the hen again to the pan and switch to coat evenly.
Assemble
- Plate and serve. Switch it to a serving dish (I used the Floral Leaves Ridged Oval Dinner Plate from JOC Items). Serve with non-compulsory Japanese mayo sprinkled with shichimi togarashi (Japanese seven spice) for dipping.
Nami’s Recipe Suggestions
- Take away the tendon – I discard this white, stringy fiber from the hen fillet as a result of it will get rubbery and chewy as soon as cooked. To take away it, I maintain my kitchen knife in opposition to the hen, seize the tendon finish with my fingers, and gently pull it out. You should utilize a paper towel to get a greater grip on the tendon. As a substitute of utilizing a knife, you would use a fork and pull the tendon by the tines.
- Lower skinny and flat hen items – I tilt my knife again and slice the hen at an angle. This sogigiri Japanese reducing approach creates thinner, flatter items with an open floor space so the hen cooks evenly and on the similar fee.
- Coat the hen with Kewpie mayo – I really like the stability of heat curry spice and creamy Japanese mayo. It provides a lot taste, retains the hen good and juicy, and helps the flour stick for that excellent golden crust.
- Mud the flour in two phases – For the reason that hen is moist from the mayo, I dredge it first in half of the flour to assist distribute it extra evenly, particularly on the underside. This additionally retains the flour from clumping in a single spot. After this preliminary dusting, I shake the hen with the remaining flour for the right gentle coating in my favourite stainless prep tray.
- Prepare dinner in batches – I prepare dinner the hen in two batches to keep away from overcrowding the pan. This helps the hen sear evenly and develop a pleasant crust.
- Wipe the pan after searing – I like to wash off the meals particles and grease with a paper towel earlier than including the sauce. This helps to maintain it easy and shiny.
- Loosen the sauce with water – The sauce can follow the skillet (except your pan is nonstick). If this occurs, I pour a splash of water to loosen it.
Variations and Customizations
- Change the protein. Do this gentle curry seasoning on shrimp, thin-sliced pork, or tender beef.
- Add greens. This stir-fried hen makes the right base for including your favourite veggies like sliced mushrooms, eggplant, zuchhini, inexperienced or crimson bell peppers, carrots, or inexperienced cabbage.
- Use extra aromatics. I additionally like so as to add sliced onion, inexperienced onions/scallions, or garlic chives (nira in Japanese). Grated or sliced contemporary ginger is one other a scrumptious addition.
- Regulate the spices. Whereas S&B-brand curry powder is the right stability of spices for my style, you may actually add extra of your favourite flavors to style like floor coriander, turmeric, cumin, chili pepper, or garam masala.
- Make it vegetarian. For a plant-based model, use cubes of agency tofu or a wide range of mushrooms.
What to Serve with Pan-Fried Curry Rooster
That is versatile, high-protein recipe goes effectively with many sorts of dishes. Beneath are a few of my favorites to serve with it.
Storage and Reheating Suggestions
To retailer: I like to recommend transferring the leftovers to an hermetic container. You’ll be able to retailer it within the fridge for as much as 3 days or within the freezer for a month.
Often Requested Questions
You can use this curry sauce on different cuts, however they are going to take longer to prepare dinner. No matter minimize you employ, ensure to prepare dinner it during earlier than you season it with the sauce. Bear in mind, hen thighs and bone-in hen take longer to prepare dinner than hen tenders or hen breast, so regulate your cooking time accordingly.
Forestall your display screen from going darkish
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Collect all of the substances.
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Mix the sauce by mixing 2 Tbsp soy sauce, 2 Tbsp mirin, 1 tsp Japanese curry powder, and 1 tsp sugar in a small bowl. Whisk till the sugar dissolves. Put aside.
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Take away the white, stringy tendons from ½ lb hen tenders: I maintain again the meat with my knife tip, seize the tendon finish with my fingers (you should utilize a paper towel for higher grip), and gently pull it out. Subsequent, slice the hen into skinny, 1½-inch (4 cm) squares of equal thickness. Nami’s Tip: I tilt my knife again and slice the hen at an angle utilizing the sogigiri Japanese reducing approach.
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Sogigiri creates flatter items with an open floor space so the hen cooks evenly and on the similar fee. When you end slicing the hen items, place them in a shallow tray (I used my favourite stainless prep tray from JOC Items). Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly floor black pepper on each side.
To Coat the Rooster
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Add 1 Tbsp Japanese Kewpie mayonnaise and coat the hen effectively. (I really like utilizing these useful and small tongs to maintain my arms clear).
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Subsequent, we’ll mud the items with flour in two phases. First, sprinkle 1 Tbsp all-purpose flour on the hen and toss them along with tongs. Nami’s Tip: For the reason that hen is moist with the mayo coating, I first dredge the items in half of the flour to assist distribute it extra evenly and preserve it from clumping in a single spot.
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Subsequent, sprinkle the remaining 1 Tbsp flour on prime and mud the hen throughout. In case your tray has a lid like mine does, shut the lid and shake all the pieces collectively for the right gentle coating.
To Prepare dinner
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Preheat a wok, frying pan, or saucepan (I used a 10¼” carbon metal pan) over medium warmth. When it is sizzling, add 1 Tbsp impartial oil. As soon as the oil is sizzling, add half the hen in a single layer, leaving house between each bit. Nami’s Tip: I prepare dinner in two batches to keep away from overcrowding the pan. This helps the hen sear evenly and develop a pleasant crust.
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Sear the primary aspect for about 3 minutes till a golden crust types. Then, flip it over and sear the opposite aspect for 2 minutes. Switch to a plate or tray.
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Prepare dinner the subsequent batch. You need not add extra oil, as there must be sufficient remaining within the pan. Sear on each side, then take away the hen to the tray.
To Mix the Sauce and Rooster
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Wipe the frying pan clear with a paper towel to take away the charred meals particles and extra grease.
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Give the sauce a closing stir, then add it to the new pan. Warmth the sauce till it simmers and bubbles. Nami’s Tip: The sauce could splatter in case your frying pan stays extremely popular, so watch out. Alternatively, you would calm down the pan for a couple of minutes. In that case, be sure you convey the sauce to a simmer.
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Add the hen again to the pan with the sauce and toss to coat effectively. Nami’s Tip: In the event you’re utilizing a carbon metal pan like me, preserve 2–4 Tbsp water useful to loosen the sauce if it sticks to the pan, as wanted. In the event you’re utilizing a nonstick pan, you most likely will not want it.