Chinese Chips with Curry Sauce

Step 1

You can try with any of your favourite curry sauce method.

Step 2

Heat 1 tablespoon of vegetable oil and add the readymade curry paste, stir for few seconds.

Step 3

Pour the chicken stock or water and stir continuously with low-medium heat.

Step 4

Add salt, sugar and stir well until the curry sauce become smooth and silky. Add more water if needed.

Step 5

Turn off the heat and keep it warm. (Before you turn off heat, make a taste test and more salt and sugar if needed, as the readymade curry paste has different salt intake.)

Step 6

In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.

Step 7

Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce starts to get thicken, turn off the heat and set aside. Keep it warm. ( Add a bit more water, if the sauce is too thick. )

Step 8

To deep fry the chips, heat the vegetable oil to medium high heat about 350°F. Fry the chips from frozen until crispy golden brown. Remove from oil and transfer to paper towel.

Step 9

Baking Option: Spread the chips on the baking tray, spray extra cooking oil and bake it in an oven or air fry it until crispy, or bake according to the packet instructions.

Step 10

Serve the chips with curry sauce on the side. Or pour the curry sauce over the chips and serve immediately.