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Airfryer Curry Fried Chicken

Make crispy curry fried chicken and flavour-packed potatoes in the airfryer using one simple Uncle Wah Curry Paste marinade.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Malaysian
Servings 4

Equipment

  • Airfryer
  • plastic bag or mixing bowl for chicken
  • pot or microwave

Ingredients
  

  • 4 chicken thighs or 8 wings or mix parts enough to fit comfortably in your air fryer
  • 1/2 packet Uncle Wah Curry Paste
  • 1/2 teaspoon salt to taste
  • 1 teaspoon cooking oil
  • 1/4 cup plain flour
  • 1/4 cup rice flour
  • ½ teaspoon baking powder
  • 1/4 salt
  • Pinch of pepper
  • cooking spray or oil as needed

Instructions
 

  • Mix the Uncle Wah Curry Paste with the salt and cooking oil. Transfer to a bag.
  • Cut small slits into the chicken, then place chicken in the bag of curry paste and rub the chicken thoroughly. Cover and refrigerate 2 hours minimum, best overnight.
  • Remove each piece of chicken from the marinade and shake off excess marinade. This prevents a thick layer of wet curry paste from burning in the air fryer.
  • Now, coat the chicken with the dry batter. Mix the plain flour, rice flour and baking powder in a shallow bowl. Then dip the chicken into the flour mixture, turning each piece until it is lightly but evenly coated. Shake off the excess flour.
  • Arrange chicken over the rack in the air fryer, leaving a little space between the pieces. Spray the chicken lightly with oil, especially anywhere the flour still looks dry.
  • Airfry at 180°C for 12 minutes.
  • Flip chicken over. Spray any remaining dry or floury patches with a little more oil.
  • Air-fry at 180°C for another 5-10 minutes. The wings may cook slightly faster than the thighs, so remove them first if necessary.
  • If the chicken needs more colour, increase the temperature to 200°C and cook for another 2–3 minutes. Watch closely because curry paste can darken quickly.
  • Serve with a cucumber salad - enjoy!

Notes

Airfryer Curry Fried Chicken - Quick FAQ

1. How do you make curry fried chicken crispy in an air fryer?

Shake off the excess curry paste before coating the chicken in plain flour, rice flour and baking powder. Spray all visible flour with oil and leave space between the chicken pieces so the hot air can circulate.

2. How do you prevent curry paste from burning in the air fryer?

Remove any thick clumps of curry paste from the chicken before adding the flour coating. Cook the chicken at 180°C, and only increase the temperature to 200°C for the final 2–3 minutes if it needs more colour.

3. How long does curry fried chicken take to finish cooking in the air fryer?

Chicken thighs and wings generally take around 20-25 minutes at 180°C. Turn them halfway through and cook until the thickest part reaches at least 74°C. Larger thighs may need a few extra minutes.

4. Must I marinate the curry chicken overnight?

Overnight marination produces the best flavour, but you can marinate the chicken for at least two hours if you are short on time. Keep the chicken covered and refrigerated while it marinates.

5. Can I cook the leftover chicken marinade with potatoes?

Yes, provided the potatoes are cooked immediately and thoroughly. Partially cook the potatoes first, toss them in the marinade and transfer them straight to the air fryer. Discard any marinade remaining in the bowl and never use it as an uncooked sauce.

6. Can I use chicken breast instead of thighs and wings?

Yes, but chicken breast dries out more easily. Cut it into fairly large pieces and begin checking after 16–18 minutes. Chicken thighs and wings give the juiciest results for this recipe.
Keyword chicken