The Triple C

The Triple C, as in Crusty Curried Chicken. It is a simple dish that makes for a great lunch time meal. It's hard to say if it's Oriental or American, but perhaps it's a little bit of both.

Chicken Tenders usually come frozen, so you'll need to let them sit out and thaw thoroughly before using. Once ready, place them on some paper towels and pat dry. Squeeze them dry. You really want the chicken to be as dry as possible on the surface so that the coating doesn't clump.

Put the Wok on the stove top and begin it heating towards medium-high heat. Fill it with peanut oil until at least a 1/4 inch of it pools in the center of the pan. Peanut oil has one of the highest smoke points among oils, so you can make it nice and hot without worrying about filling your kitchen up with smoke. If it does begin to smoke, turn down the heat a few notches and it should stop.

In a large zip lock bag combine the cornstarch, curry powder and salt. Mix thoroughly. Toss in the dry chicken tenders and shake until coated. Remove from bag using a pair of tongs and give each tender a shake to remove any excess coating.

Carefully place all of the tenders in the wok at once and cook for about three minutes, turning them often with the tongs. When finished, let them dry momentarily on some paper towels, place in buns, top as you like and serve.