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Fried Chicken

  • Chicken Thighs
  • Salt
  • Pepper
  • Grated Ginger
  • Chinese Five Spice
  • Cornstarch
  • Frying Oil


  • Beef Chuck, cut in cubes
  • Cooking Oil
  • 1 Large Carrot
  • 1 Potato
  • 1/2 Onion
  • 1 Apple, Grated
  • 4tbsp Unsalted Butter
  • 1/4 cup Flour
  • 3 tbsp Curry Powder
  • 2 tbsp Soy Sauce
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Ketchup
  • 2 tbsp Cocoa Powder
  • Water


Fried Chicken

  1. Cut chicken into bite-sized chunks
  2. Season with salt, pepper, grated ginger, Chinese Five Spice
  3. Cure in refrigerator for an hour
  4. Cover with cornstarch
  5. Heat fry oil to 350°F, and fry for 3-4 minutes
  6. Let Chicken rest
  7. Heat Fry oil to 375°F and fry again for 4-5 minutes until chicken reaches internal temperature of 165°F


  1. Rolling cut carrot and potato
  2. Slice 1/2 onion
  3. Cut and grate 1 apple
  4. Cut beef chuck into cubes
  5. Heat oil in pot and fry beef until well browned.
  6. Add onions until softened
  7. Cover with water
  8. Add carrot chunks
  9. Add potato chunks once carrots have softened
  10. This is provide you with vegetable-beef stock
  11. Make Curry Roux
    1. Add butter to pan and mix in flour
    2. When flour is cooked through, mix in curry powder
  12. Add soy sauce, Worcestershire sauce, ketchup and grated apple to roux
  13. Slowly add vegetable-beef stock to the roux
  14. Add in vegetables and beef to curry and mix

Plate and Enjoy!!

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