Oven Baked Crispy Curry Chicken 香脆咖喱烤鸡 （免油炸）

Flavourful, tasty, succulent and healthier than deep fried chicken, these baked curry chicken is super easy to prepare. Be it on school holiday or busy schooling day, I skipped the mortar and pestle by using instant curry paste, saved time and energy, just make sure to choose the paste that has no MSG and preservative added. 

This recipe is adapted from one of my popular recipe ~ Oven Baked Crispy Har Cheong Gai aka Prawn Paste Chicken. 

<< Oven Baked Crispy Har Cheong Gai aka Prawn Paste Chicken Recipe >> 

Ingredients:
材料

400g Chicken Wings or thighs/ drumstick with skin 鸡翅膀／鸡腿 400克

2 tsp Corn Flour 玉米粉／粟粉 2小匙

40g *Curry Paste 黄咖喱酱 40克
*I use Dancing Chef Yellow Curry Paste

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


1 tbsp (lightly beaten) Egg 鸡蛋液 1汤匙

Some Corn Flour for coating 玉米粉／粟粉 适量

Cooking Spray or cooking oil 油 适量

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Method:
步骤

1. Wash and pat dry chicken with kitchen towel. Add in 2 tsp corn flour and curry paste, mix well with hand. Do a little massage to the chicken. (I normally wear glove when handling raw meat and seasoning). Cover and let marinate in the fridge for at least 2 hours or overnight for best flavour! 
鸡肉加入2小匙玉米粉和咖喱酱，拌均。盖上保鲜纸，放进冰箱腌隔夜。

2. Remove the chicken from fridge. Add in egg, mix well. 
取出鸡肉，加入蛋液，拌均。

3. Coat the chicken with corn flour. Place onto a lined baking tray. Let it sit for 30 minutes or until return to room temperature.
沾上玉米粉／粟粉。放置30分钟或回室温。

4. Spray some cooking spray all over (or brush with a thin layer of oil). Bake in a preheated oven 210'C for about 25 minutes until golden brown and crisp. Serve warm.
喷／涂上少许油，放进已预热的烤箱，以210度烘烤25分钟左右或香脆熟透。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

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