Chicken Tempura Curry Udon recipe - ingredients, nutrition and when to eat it
A bowl of chewy udon noodles topped with curry broth and crispy fried chicken. The fragrant, mildly spicy broth pairs well with savory fried chicken, making it…
A bowl of chewy udon noodles topped with curry broth and crispy fried chicken. The fragrant, mildly spicy broth pairs well with savory fried chicken, making it a hearty lunch or dinner on a cold day.
Japanese · 30 minutes to cook
Tips: Pat the chicken dry with paper towels before coating it in flour so the coating sticks evenly.
Tips: Stir the curry powder in gradually rather than adding it all at once to help prevent lumps.
Tips: The frying oil is ready when a small piece of batter rises to the surface right away.
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Ingredients (1 serving)
- Udon Noodles — 1 serving
- Boneless Chicken Thigh — 120 g
- Curry Powder — 1.5 Tbsp
- All-Purpose Flour — 1 Tbsp
- Potato Starch — 1 Tbsp
- Cooking Oil — 300 ml
- Onion — 0.3 pc
- Dashi Stock — 300 ml
- Soy Sauce — 1 tsp
- Ginger — 0.5 tsp
- Garlic — 1 clove
- Salt — 0.3 tsp
- Ground Black Pepper — 0.1 tsp
- Water — 100 ml