Panang curry has always been one of my favourites, so naturally I had to turn it into a big comforting bowl of brothy curry goodness. This brothy Panang curry with crispy air fryer chicken bites is full of flavour, spice and everything nice; you've got a rich, creamy curry broth, crispy chicken coated in a sticky sweet-and-spicy glaze, fragrant garlic chips and plenty of fresh toppings.
2 servings
Some secret knowledge
Store leftover curry broth separately from the chicken and toppings in the fridge for up to 3 days.
The crispy chicken is best reheated in the air fryer at 180°C for 5–8 minutes until hot and crisp, then glazed again just before serving.
The leftover Panang broth is also perfect for turning into a noodle soup!
Store leftover curry broth separately from the chicken and toppings in the fridge for up to 3 days.
The crispy chicken is best reheated in the air fryer at 180°C for 5–8 minutes until hot and crisp, then glazed again just before serving.
The leftover Panang broth is also perfect for turning into a noodle soup!
Add the chicken pieces to a bowl along with the light soy sauce, mirin, garlic powder, ginger paste and black pepper. Mix well and leave to marinate for at least 30 minutes.
Add the cornflour or potato starch to a bowl. Coat each piece of chicken generously, making sure the starch really sticks to the chicken.
For extra crispy bits, gently squeeze each coated piece in your hand to create little craggy edges.
Place the coated chicken in your air fryer basket or on a wire rack in a single layer. Spray generously with oil and air fry at 190°C for 18–20 minutes, flipping halfway, until golden, crispy and cooked through.
While the chicken cooks, add the neutral oil and sliced garlic to a large saucepan or wok before turning on the heat.
Cook over medium heat for around 3–5 minutes, stirring occasionally, until the garlic turns golden brown.
Once golden, immediately strain the garlic-infused oil into a bowl — we'll be using this for the curry. Transfer the garlic chips to some kitchen paper to cool. They'll continue crisping up as they cool, so don't let them get too dark in the pan!
Using the same saucepan or wok, add the garlic-infused oil over medium heat, followed by the minced garlic and ginger.
Sauté for a few seconds, then add the Panang curry paste. Fry for 2–3 minutes, stirring frequently, until the paste darkens slightly and starts to look a little dry and fragrant.
Add around ¼ of the coconut milk and stir it into the curry paste until everything is well combined.
Let it cook for a couple of minutes until you start to see the oil separate slightly - this helps develop the flavour of the curry.
Add the remaining coconut milk, chicken broth, fish sauce, sugar.
Bring to a gentle simmer and cook for 10–15 minutes, allowing the flavours to come together.
Add the lime juice, taste and adjust the seasoning (add more fish sauce for saltiness, sugar for sweetness, lime for acidity or extra broth if you want it more soupy.)
While the curry simmers, add the sambal or chilli oil, light soy sauce, sugar or honey, water and lime juice to a small saucepan.
Bring to a gentle simmer and cook for around 3 minutes, stirring occasionally, until the glaze thickens slightly. Taste and adjust to your liking.
Once the chicken is cooked and gloriously crispy, transfer it to a bowl.
Pour over the sticky glaze and toss until every piece is coated.
Add a generous scoop of cooked rice to the centre of your bowl, then ladle the brothy Panang curry around it.
Top with the sticky glazed crispy chicken, spring onions, coriander, cucumber, green chilli, crispy onions and those gorgeous garlic chips.
Finish with a squeeze of fresh lime and enjoy!
Be the first to join the conversation.
Drop your thoughts, tips or questionable recipe modifications below.