🥘 Curry Chicken: The Cantonese Way (咖喱雞)

Cut off the tips of the chicken wings, including the one at the elbow joint.

Gently cut through the upper joint to separate the drumette from the flat.

Make a shallow slice into the thickest part of the drumette to help it cook through.

Make two shallow slices along the back of the flats to help them absorb flavor.

Soak the chicken wings in lightly salted water (1 tbsp salt for 4 cups water) to remove any odor from freezing.

Add 1 tbsp of Shaoxing cooking wine to the soaking water and let the wings soak.

After soaking, rinse and squeeze the chicken wings to remove the red liquid and excess water.

Pour out the dirty water and rinse the wings again with fresh water.

Pat the wings dry with a clean towel to help them absorb flavor better.

Peel and cut 1 lb of potatoes into large triangular chunks and soak them in water to prevent oxidation.

Peel and cut 1 carrot into triangular pieces using the rolling oblique cut.

Cut 2/3rds of a red onion into medium-sized chunks and slice the remaining third thinly.

Slice 3 cloves of garlic and cut ginger into triangles.

Dice 2 stalks of green onion for garnish.

Mix the chicken wings with 1/2 tbsp curry powder, 1 tsp chicken bouillon, 1 tbsp oyster sauce, 1 tsp salt, and 1/2 tbsp cooking wine to marinate.

Add 1 tbsp cornstarch to the marinated chicken wings, sprinkling it in gradually to avoid clumping and mix thoroughly.

Allergens