Chicken 65 Recipe
Make Chicken 65 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Frying / Finishing
Method
Marinade
- 1
Prepare chicken
Trim excess fat from chicken thighs and cut into 1.25–1.5 inch bite-size pieces. Pat dry with paper towel.
- 2
Make marinade
In a large bowl combine yogurt, ginger-garlic paste, red chili powder, Kashmiri chili powder (if using), turmeric, garam masala, black pepper, lemon juice and salt. Whisk until smooth.
- 3
Bind and coat
Whisk in cornstarch, all-purpose flour and the egg into the yogurt mixture until you have a slightly thick, coating batter. Add the chicken pieces and toss thoroughly to coat each piece. Cover and refrigerate for at least 30 minutes, up to 3 hours (do not exceed 6 hours to avoid over-tenderizing).
Frying / Finishing
- 4
Heat oil
Pour oil into a deep, heavy-bottomed pan to a depth of about 1.5–2 inches (enough for deep frying). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30–40 seconds.
- 5
First fry (blanch)
Working in batches to avoid crowding, gently lower marinated chicken pieces into the hot oil using a slotted spoon. Fry for 2–3 minutes until the outside sets and pale-golden (not fully browned). Remove to a wire rack or paper towels to drain. This step par-cooks the chicken so the final fry is quick.
- 6
Second fry (crisp)
After all pieces have been blanched, increase oil temperature to 375°F (190°C). Fry the chicken in batches 1–2 minutes more per batch, just until deep golden-brown and crisp. Remove to a rack or paper towels. Keep warm in a low oven (200°F / 95°C) if needed between batches.
- 7
Temper and toss
Heat 1 tablespoon oil (mustard oil if using) in a small skillet over medium heat. Add sliced garlic and slit green chilies; sauté 30–45 seconds until garlic is fragrant and just starts to color. Add curry leaves and fry for 10–15 seconds (they will crisp). If using red food color or Kashmiri chili paste, stir it into the oil now for color. Immediately add the hot fried chicken to the skillet and toss quickly to coat with the flavored oil and crisped aromatics. Taste and adjust salt if needed.
- 8
Serve
Transfer Chicken 65 to a serving platter. Garnish with chopped cilantro and serve with lemon wedges. Best served hot as an appetizer or with rice/roti as part of a meal.