The curry-coated chicken strips eliminate the fishy taste of the chicken, and they taste good even without adding extra salt to the chicken, so we were able to reduce sodium.
Calories
596kcal
Carbs
24.4g
Protein
32.4g
Fat
41g
Sodium
426.6mg
Ingredients
Main
Others
Chicken Drumette(120g), Orange(30g), Lemon(20g), Ginger Juice(10g) Curry Powder(30g), Frying Oil(400g) - Sauce : Onion(20g), Peanuts(20g), Mayonnaise(20g) Parsley Powder(0.3g), Yogurt(30g) - Side Vegetables : Young Leaf(10g)
Nutrition Facts
Per 100g of main ingredientsOrange
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B1 (0.18mg) — used to turn carbohydrates into energy
Lemon
- Rich in vitamin C (52mg) — acts as an antioxidant and helps you absorb iron
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Peanuts
- Rich in vitamin B3 (niacin) (9.9mg) — supports energy metabolism and skin health
- Rich in protein (29g) — used to build and maintain muscle and body tissue
Young Leaf
- Rich in iron (7mg) — helps your blood carry oxygen
- Rich in calcium (300mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut off the tip of the chicken wing and turn it inside out to make a drumette.
🔍Squeeze and mix orange juice and lemon juice, and grate the ginger and strain through cheesecloth to make juice.
🔍Brush the drumette (①) with ginger juice and orange/lemon juice (②) and let it age, then coat with curry powder.
🔍Coarsely chop the peanut without moisture.
🔍Coarsely chop the onion and mix evenly with chopped peanut, mayonnaise, parsley powder, and yogurt to make the sauce.
🔍Deep-fry the curry powder-coated drumette in oil at 170-180℃ for about 3 minutes and drain; plate young leaves and serve together with the prepared sauce and drumette to finish.