Salsa Black Curry Fried Chicken

Steps

How to make it

Prep 18 min · Cook 18 min

1. Cut fried chicken 適量 into bite-size pieces; pat thoroughly dry; massage with sea salt 1/2 tsp and a pinch of black pepper; rest 10 minutes.
2. Coat chicken evenly in a thin layer of crispy fry mix; press lightly and shake off excess.
3. Fill fryer with oil 600 ml; heat to 170°C; fry chicken in batches over medium heat 6–7 minutes until cooked through and set on the outside.
4. Drain on a wire rack and rest 3 minutes.
5. Raise oil to 185°C; second fry 1.5–2 minutes until golden crisp; drain.
6. Mix black curry sauce 2 tbsp with salsa sauce 2 tbsp and chili flakes 1/2 tsp into a dual dip.
7. Plate fried chicken with the black curry salsa sauce on the side for dipping to match Second Floor Cafe share-plate crispness.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins