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Red Curry Chicken Fingers With Crispy Onion Bread »Easy And Healthy Recipe! ✅

I created these ultra-crispy, spiced Red Curry Chicken Sticks to bring out the flavor and texture of garden variety chicken sticks. A few simple tricks make them stand out: First, the chicken (either shredded, boneless, skinless thighs or breasts, or packaged chicken fillets) is dipped in a mixture of yogurt and Thai red curry paste, then rolled into the panko and crushed to fry. onions (canned), a nod to fried shallots, which is no stranger to Thai cuisine. They are cooked on a hot baking sheet with butter and oil, an easier, quicker and less messy way to batch fry them on the stovetop.

More yogurt and red curry paste make a simple and flavorful dipping sauce – the creaminess of the yogurt is the perfect complement to every crunchy, crunchy, savory bite. With their bold, spicy, and sweet flavors, they may seem like a grown-up version of chicken fingers, but in my experience, they’ll be a big hit with kids and adults alike. A pan of broccoli or cauliflower florets (roasted at the same time as the chicken) is the perfect side dish.

A few notes: As the heat level varies between brands of Thai red curry paste, try the yogurt and red curry marinade before coating the chicken and adjust the spiciness to your liking. Same goes for red curry yogurt sauce: make it as delicate or fizzy as you like. For the crispy breading you can use all the panko, but I recommend a mix of panko with mashed fried onions; they give crispness and flavor that are addictive. (I use French or Trader Joe’s brands, but feel free to fry your own.) I prefer a 2:1 ratio of panko to fried onion crumbs, but feel free to play around with the ratios. –EmilyC

ingredients
  • For the chicken fingers
  • 4 tablespoons plain white yogurt (plain or Greek)

  • 2 tablespoons Thai red curry paste (such as Thai Kitchen or Maesri)

  • 1 3/4 pounds boneless skinless chicken thighs or breasts (cut into 1 1/4-inch strips) or chicken fillets

  • 1 pinch kosher salt, plus more to taste

  • 1 pinch freshly ground black pepper, plus more to taste

  • 1 1/2 cups panko breadcrumbs

  • 3/4 cup fried onions (such as the French brand), finely shredded and panko-sized

  • 1 tablespoon vegetable oil

  • 3 tablespoons of butter

  • For the red yogurt and curry sauce
  • 1 tablespoon red curry paste, plus more to taste

  • 2/3 cups plain plain yogurt (plain or Greek)

  • 1 pinch kosher salt, plus more to taste

  • 1 pinch red pepper flakes, plus more to taste

  • 1 lime, cut into wedges (to serve)

Indications
  1. Let’s start by marinating the chicken wings. In a medium bowl, mix the yogurt and red curry paste until well combined. Add the chicken, 1 teaspoon kosher salt, and a pinch of freshly ground black pepper. Mix well until chicken is evenly coated with yogurt sauce. (This step can be done 8 to 12 hours in advance; cover and refrigerate chicken until ready to use.)

  2. Heat oven to 450°F.

  3. Combine panko and fried onions in a wide shallow dish, stirring until well blended. Coat chicken strips, a few pieces at a time, with breadcrumbs, pressing lightly so crumbs stick together as much as possible. Set the breaded chicken aside on a large plate or platter.

  4. Add the vegetable oil to the bottom of a tin pan, turning the pan to distribute evenly, then the pat of butter. Place the pan in the hot oven. When the butter has melted and begins to brown, remove the pan from the oven and, working quickly, gently add the chicken. Cook until bottom is golden brown, about 7 to 10 minutes. Using tongs or a spatula, gently flip chicken over and continue cooking until both sides are golden and crisp and cooked through (core temperature should be 165°F at thickest point), another 7-10 minutes. Let stand for 5 minutes.

  5. Meanwhile, to make the spicy yogurt sauce: stir the red curry paste into the yogurt. Add a pinch of salt. (If using Greek yogurt, you may need to thin the sauce with a drizzle of olive oil.) Try; add chili flakes or more curry paste if you want a spicier kick.

  6. Once the chicken has rested, serve hot with the yogurt sauce and lime wedges on the side.

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