Takeout-Style Chinese Curry Chicken

By Sprig Originals ✓ · cooked up in Sprig

The glossy yellow curry from the corner Chinese-American takeout counter, built from nothing more exotic than curry powder, onion and chicken stock. Blooming the spice in oil gives it depth, a splash of soy and sugar rounds it out, and a cornstarch slurry pulls it into that signature clingy sauce — no coconut milk, no simmering for hours. Velveting the chicken in baking soda and cornstarch is the one restaurant trick worth doing; it takes five minutes and makes the meat silky.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 tsp baking soda
• 1 tbsp cornstarch
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp soy sauce
• 1/4 tsp white pepper

• 2 cups low-sodium chicken stock
• 3 tbsp Madras-style yellow curry powder
• 1/2 tsp ground turmeric
• 2 tsp granulated sugar
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1/2 tsp kosher salt, plus more to taste
• 2.5 tbsp cornstarch
• 3 tbsp cold water

• 3 tbsp neutral oil, such as canola
• 1 large yellow onion, cut into 1-inch squares
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 medium carrot, sliced 1/4 inch thick on the bias
• 1 medium Yukon Gold potato, peeled and cut into 3/4-inch cubes (optional)
• 1 medium green bell pepper, cut into 1-inch squares
• 1/2 cup frozen peas

• 4 cups hot steamed jasmine rice
• 2 scallions, thinly sliced

Instructions

1. Toss the chicken with the baking soda in a bowl and let sit 10 minutes. Rinse briefly under cold water, drain well and pat dry with paper towels — this removes any soapy taste while keeping the tenderizing effect. Return to the bowl and mix with 1 tablespoon cornstarch, the Shaoxing wine, 1 teaspoon soy sauce and the white pepper. Set aside while you prep the vegetables, at least 15 minutes.
2. If using potato, put the cubes in a small saucepan, cover with cold salted water, bring to a boil and simmer 6 to 8 minutes, until a knife slides in with slight resistance. Drain and set aside.
3. Whisk the chicken stock, curry powder, turmeric, sugar, 1 tablespoon soy sauce, oyster sauce and 1/2 teaspoon salt together in a measuring cup. In a separate small bowl, stir 2 1/2 tablespoons cornstarch into 3 tablespoons cold water until smooth; keep this slurry near the stove.
4. Heat 2 tablespoons of the oil in a 12-inch skillet or wok over high heat until it shimmers and just begins to smoke. Add the chicken in a single layer and let it sit undisturbed for 90 seconds to pick up color, then stir-fry 2 to 3 minutes more, until the outside is opaque but the center is still slightly underdone. Transfer to a plate.
5. Reduce heat to medium-high and add the remaining 1 tablespoon oil. Add the onion and carrot and stir-fry 3 minutes, until the onion edges start to brown and soften. Add the garlic and ginger and stir 30 seconds, until fragrant.
6. Push the vegetables to one side, add the curry powder mixture's dry counterpart if you like a deeper flavor — otherwise pour in the whisked stock mixture all at once, scraping the bottom of the pan. Bring to a simmer and cook 4 minutes, so the raw edge of the curry powder cooks off and the carrot turns tender.
7. Add the bell pepper, peas and the parboiled potato. Simmer 2 minutes, then return the chicken and any juices to the pan and cook 2 minutes more, until the chicken is cooked through (165°F at the center of a piece).
8. Stir the cornstarch slurry again to recombine and pour it in while stirring constantly. Cook 45 to 60 seconds, until the sauce turns glossy and thickly coats a spoon. If it tightens too much, loosen with a splash of stock; if it is thin, simmer another 30 seconds. Taste and add salt or a pinch more sugar as needed.
9. Spoon over hot jasmine rice, scatter with scallions and serve immediately — the sauce is at its best right out of the pan.

Chef's tips

Nutrition (per serving, estimated)

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