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 / Tossing
Method
Marinade
- 1
Prepare chicken
Trim excess fat from chicken thighs and cut into 1 to 1.5-inch bite-size pieces. Pat pieces dry with paper towel.
- 2
In a large bowl combine yogurt, ginger paste, garlic paste, red chili powder, Kashmiri chili powder (if using), turmeric, garam masala, chili-garlic sauce (or ketchup), salt and lime juice. Whisk to a smooth paste.
- 3
Add cornstarch and all-purpose flour to the spice-yogurt mixture and mix until incorporated. If using, beat the egg and stir into the marinade — it helps the coating adhere and gives a crisp finish.
- 4
Add chicken pieces to the marinade and toss thoroughly to coat each piece. Cover and refrigerate for at least 30 minutes; preferably 2–4 hours. If short on time, 30 minutes will work because of the cornstarch.
Frying / Tossing
- 5
Heat oil
Pour oil into a deep, heavy-bottomed pan or wok to a depth of about 1.5–2 inches. Heat over medium-high until the oil reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small nugget of batter — it should sizzle and rise slowly to the surface.
- 6
While oil is heating, place a wire rack or paper towels for draining fried chicken. Also arrange curry leaves, sliced garlic and slit green chilies ready for the tempering step.
- 7
Fry chicken in 2–3 batches to avoid crowding. Gently slide marinated pieces into hot oil and fry until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Turn pieces so they brown evenly. Do not overcrowd the pan — this will drop oil temperature and make coating soggy.
- 8
Using a slotted spoon, transfer fried chicken to the rack or paper towels to drain. Let oil return to temperature between batches.
- 9
Crisp tempering
Discard excess oil from the frying pan, leaving just 1–2 tablespoons. Heat the pan over medium. Add sliced garlic and shallow-fry for 20–30 seconds until golden and fragrant — be careful not to burn. Add curry leaves and slit green chilies; they will sputter and crisp quickly. Add red chili flakes if using.
- 10
Immediately add the fried chicken pieces to the pan. Toss constantly for 1–2 minutes to coat the chicken with the flavored oil and crisped aromatics so flavors meld. Turn off heat. Taste and adjust salt or sprinkle additional lime juice if you want brighter acidity.
- 11
Transfer Chicken 65 to a serving plate, garnish with chopped cilantro and lemon wedges. Serve hot as an appetizer or with steamed rice/rotis.