Crispy Teriyaki Chicken in Creamy Red Curry Sauce

ByThe Recipe Cravings

A delicious combination of crispy fried chicken, sweet teriyaki glaze, and a rich, creamy red curry sauce served over fluffy rice. This restaurant-style meal is packed with bold Asian-inspired flavors and is perfect for dinner.

Ingredients

Chicken

  • 2 chicken breasts, cut into bite-sized pieces
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • Oil, for frying

Marinade

  • 3 tbsp teriyaki sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame seeds
  • 2 garlic cloves, minced

Creamy Red Curry Sauce

  • 1 tbsp butter
  • 2 tbsp red curry paste
  • 2 garlic cloves, minced
  • 2 tbsp teriyaki sauce
  • 2 tsp paprika
  • 1 tsp brown sugar
  • 400 ml coconut milk
  • 170 ml cooking cream (15–20% fat)
  • Salt, to taste

For Serving

  • Cooked jasmine rice
  • Sliced spring onions
  • Sesame seeds
  • Chili oil or crispy chili oil (optional)

Instructions

1. Marinate the Chicken

  1. In a bowl, combine the teriyaki sauce, soy sauce, honey, sesame seeds, and minced garlic.
  2. Add the chicken pieces and coat well.
  3. Cover and refrigerate for 30 minutes.

2. Prepare the Sauce

  1. In a saucepan, whisk together the coconut milk and cooking cream.
  2. Melt the butter in another pan over medium heat.
  3. Add the garlic and red curry paste, cooking for 1–2 minutes until fragrant.
  4. Stir in the teriyaki sauce, paprika, and brown sugar.
  5. Pour in the coconut milk and cream mixture.
  6. Simmer gently for 5–8 minutes until smooth and slightly thickened.
  7. Season with salt to taste.

3. Fry the Chicken

  1. In a bowl, mix the flour, cornstarch, salt, and black pepper.
  2. Coat the marinated chicken pieces evenly.
  3. Fry in hot oil (175°C / 350°F) for 5–7 minutes, or until golden brown and fully cooked.
  4. Drain on paper towels.

4. Assemble

  1. Spoon cooked jasmine rice into serving bowls.
  2. Top with the crispy chicken.
  3. Pour the warm creamy red curry sauce generously over the chicken and rice.
  4. Garnish with spring onions, sesame seeds, and a drizzle of chili oil if desired.

Prep Time: 15 minutes (+30 minutes marinating)
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 4

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