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.
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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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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!
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.