Hey food lovers! If you’re in the mood for something super tasty and filling, I’ve got just the recipe for you Chinese Chicken Curry Loaded Fries! These crispy fries are topped with a flavorful Chinese chicken curry that’s packed with spice and sweetness. It’s a fusion dish that combines the crispy goodness of fries with a mouthwatering curry. Whether you’re looking for a satisfying dinner or a fun snack, this recipe is sure to hit the spot. Plus, it’s perfect for sharing with a friend, as this one serves 2!
Method
Prepare the Chips
Begin by chopping the 700g of potatoes (around 4 small ones) into fry shapes. After cutting the potatoes, place them in the microwave for 7 minutes to soften them up a bit. Once softened, spray them generously with Frylight and season with a pinch of salt and 1/2 tbsp of chip seasoning. After this, transfer the potatoes into your air fryer, setting the temperature to 190°C, and cook for about 15-20 minutes. Make sure to shake the fries halfway through the cooking process to ensure they crisp up evenly. If you don’t have an air fryer, you can bake them in the oven at 200°C for around 40 minutes, again shaking them halfway through to get that golden, crispy texture.
Cook the Chicken
While the fries are cooking, heat 1 tsp of sesame oil in a frying pan over medium heat. Add the 350g of diced chicken breast, seasoned with 1 tsp of Chinese five spice and a dash of soy sauce, into the pan. Cook the chicken thoroughly until it’s browned and fully cooked through, ensuring no pink remains inside. Once the chicken is cooked, remove it from the pan and set it aside.
Sauté the Veggies
In the same frying pan, add a bit more sesame oil if needed, then toss in 1 minced garlic clove, 1 chopped chili, 1 bunch of sliced spring onions, and 1 small red pepper cut into strips. Cook them in the leftover oil and juices from the chicken for about 2-3 minutes, stirring occasionally until they soften and release their fragrant aromas. This will create a flavorful base for the curry sauce.
Combine the Chicken and Sauce
Once the vegetables are softened, return the cooked chicken to the pan. Then, add 1/2 tbsp of honey, 40ml of reduced salt soy sauce, and 40ml of water into the mix. Stir everything together, ensuring the chicken and vegetables are well coated with the sauce. Let the mixture simmer for about 5 minutes so the sauce can thicken and the flavors meld together. Stir occasionally to make sure the sauce doesn’t burn at the bottom of the pan.
Prepare the Curry Sauce
While the chicken mixture is simmering, prepare the curry sauce. In a small bowl, combine 50g of curry sauce paste with boiling water, following the instructions on the paste packaging. Stir the paste well until it forms a smooth, thick sauce.
Assemble the Dish
Once the fries are golden and crispy, transfer them to a bowl. Spoon the chicken and vegetable curry mixture over the fries. Pour the curry sauce on top of the chicken, allowing it to coat everything evenly. Finally, garnish with additional spring onions and fresh coriander to add an extra burst of flavor and color.
Necessary Tools
- Knife and chopping board
- Microwave-safe bowl
- Air fryer (or oven)
- Frying pan
- Spoon for stirring
- Small bowl for mixing curry sauce
Chinese Chicken Curry Loaded Fries Recipe
Cuisine: ChineseDifficulty: Easy2
servings15
minutes40
minutes55
minutesIngredients
700g potatoes (4 small)
Frylight spray
1/2 tbsp chip seasoning
For the topping
1 tsp sesame oil
350g (raw) diced chicken breast
1 tsp Chinese five spice
40ml reduced salt soy sauce (half dark, half light)
A bunch of spring onions, sliced into coins
1 garlic clove, minced
1 chili, chopped
1 small red pepper, cut into strips
1/2 tbsp honey
50g curry sauce paste mixed with boiling water to make the sauce (I used the Goldfish brand from Tesco)
Additional spring onions and coriander for topping
Directions
- Start by chopping the potatoes into fries. Pop them in the microwave for 7 minutes to soften them up. Then, spray with Frylight, add a pinch of salt, and sprinkle the chip seasoning. Toss them in the air fryer at 190°C for 15-20 minutes. If you don’t have an air fryer, you can bake them in the oven at 200°C for around 40 minutes, shaking them up halfway through.
- While the fries are cooking, heat sesame oil in a frying pan. Fry the chicken with Chinese five spice and a dash of soy sauce until cooked through.
- Once the chicken is done, remove it from the pan. Add garlic, chili, spring onions, and red pepper to the pan, cooking them in the leftover oil for a few minutes until they’re softened.
- Return the chicken to the pan, then add honey, soy sauce, and a bit of water (about 40ml). Stir it all together and let it simmer for 5 minutes to thicken the sauce.
- While that’s cooking, prepare the curry sauce by mixing the curry paste with boiling water. Once the fries are crispy and golden, transfer them into a bowl, and top with the chicken curry mix. Finally, drizzle the curry sauce on top and sprinkle with extra spring onions and fresh coriander.
Notes
- When frying the chicken, make sure it’s cooked through and no longer pink in the middle.
- If using an air fryer, check the fries a few times during cooking to avoid over-crisping them.
- For the curry sauce, don’t add too much water at once; you want the sauce to be thick and flavorful.
Serving Suggestions
These loaded fries are a perfect meal on their own, but they also pair well with a light side salad or some extra veggies. You can even serve them with a cold drink to balance the spice!
Fun Fact
Did you know that sesame oil is a staple in many Chinese dishes because it adds a unique nutty flavor? It’s also packed with antioxidants!
Conclusion
This Chinese Chicken Curry Loaded Fries recipe is a fun twist on your usual loaded fries, packed with bold flavors and perfect for a quick meal. It’s easy to make, customizable, and absolutely delicious. I hope you enjoy making this tasty treat as much as I did – it’s a definite winner for any meal or snack time!
