Chicken Appetizers

Chicken 65

Name: Chicken 65
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: Boneless Chicken- 3/4 lb. or 2 cups cubed; Salt- 3/4 tsp; Turmeric- 1/2 tsp; Black Pepper Powder- 1/4 tsp + 1/2 tsp; Red Chili Powder- 1 tsp; Yogurt- 2 Tbsp.; Curry Leaves (or lime leaves)- 1 Tbsp. (chopped); Cornstarch- 3 tsp; All Purpose Flour- 4 Tbsp.; Egg white- 1 Egg; Water- 3 Tbsp.; Oil for frying + 1 Tbsp. for sautéing; Ginger- 1 Tbsp. (thinly sliced); Garlic- 1 Tbsp. (thinly sliced); Green chili- 2 or 3 (cut into halves); Black Pepper Powder- 1/2 tsp; Curry Leaves- 1/4 cup (substitute with Bay Leaves and Kaffir Lime Leaves); Lemon Juice- 2 Tbsp.

November 2, 2020July 23, 2021 by Spoorthy

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Chicken 65

Author: Spoorthy
Total Time: 35 minutes
Yield: 6 servings

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Description

Chicken 65 is a spicy dish that originated in South India. Chicken 65 sounds like a classic dish, but each state in South India has its chicken 65 recipe. The spice in chicken 65 can come from red chili powder, black pepper powder, and green chilis. Chicken 65 is a combination of salt, spice, crunchiness, and citrusy flavor that comes from both lemon and curry leaves. Curry leaves are banned in a few countries and are hard to find. Bay leaves and Kaffir lime leaves are a good alternative. This chicken 65 recipe is from the city of Bangalore, Karnataka that is in the South part of India.

Ingredients

Boneless Chicken- 3/4 lb. or 2 cups cubed

Salt- 3/4 tsp

Turmeric- 1/2 tsp

Black Pepper Powder- 1/4 tsp + 1/2 tsp

Red Chili Powder- 1 tsp

Yogurt- 2 Tbsp.

Curry Leaves (or lime leaves)- 1 Tbsp. (chopped)

Cornstarch- 3 tsp

All Purpose Flour- 4 Tbsp.

Egg white- 1 Egg

Water- 3 Tbsp.

Oil for frying + 1 Tbsp. for sautéing

Ginger- 1 Tbsp. (thinly sliced)

Garlic- 1 Tbsp. (thinly sliced)

Green chili- 2 or 3 (cut into halves)

Black Pepper Powder- 1/2 tsp

Curry Leaves- 1/4 cup (substitute with Bay Leaves and Kaffir Lime Leaves)

Lemon Juice- 2 Tbsp.

Instructions

1. Take 3/4 lb of boneless skinless chicken thighs. Chicken thighs are preferable for this recipe, but chicken breast also works.

2. Add 3/4 tsp of salt and 1/2 tsp of turmeric, 1/4 tsp of black pepper powder, 1 tsp of red chili powder, and 2 Tbsp of yogurt.

3. Mix to coat the chicken pieces with all the spices. Add 1 Tbsp of curry leaves (substitute with kaffir lime leaves), 3 tsp cornstarch, and 4 Tbsp All-purpose flour. Mix everything well.

4. Add one egg white and 3 Tbsp water. Adjust the water to plus or minus 1 Tbsp if needed. Mix well and marinate in the refrigerator for 2 hours.

5. Take oil in the wok for frying and set it on medium to high heat. Take the marinated chicken out of the refrigerator and fry for 7 to 8 minutes or until it is golden brown. Drain the chicken on the paper towel.

6. Take 1 Tbsp of oil in a pan and add 1 Tbsp of garlic and 1 Tbsp of ginger. Lightly caramelize the garlic and ginger by sauteing until it is light golden brown.

7. To the pan, add 2 to 3 green chilies and 1/4 cup of curry leaves (substitute with bay leaves and kaffir lime leaves if curry leaf is not available). Add 1/2 tsp of black pepper and fried chicken pieces. Saute for one minute and add 2 Tbsp of lemon juice just before serving.

Notes

This recipe comes out best when we marinate chicken for at least 2 hours. Marination helps not only to absorb all the spices but also to make the meat very tender.

Curry leaves are available in Indian grocery stores, but if there is no access to it, skip it or substitute with kaffir lime leaves and bay leaves.

Tastes good when served immediately. Chicken is crispier on the outside and tender on the inside when served warm. Keeping it for a few hours can make it soggy.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Non Vegetarian Appetizers
Method: Cook
Cuisine: Indian