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Chicken 65 Recipe

Name: Andhra2America -A2A Indian Restaurants CHICKEN 65 Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1–1.5 inch pieces; 0.5 cup plain yogurt (full fat or Greek); 2 tbs cornstarch; 2 tbs all-purpose flour; 1 tbs ginger-garlic paste; 1 tsp red chili powder (adjust for heat); 0.5 tsp cayenne pepper; 0.25 tsp turmeric powder; 0.5 tsp garam masala; 1 tsp salt; 0.25 tsp black pepper, freshly ground; 1 unit egg (large), lightly beaten; 1 tsp lemon juice; 0.25 tsp food red color (optional); 3 cup vegetable oil (or peanut/sunflower) for deep frying; 2 tsp oil (or reserved frying oil), for tempering; 0.5 tsp mustard seeds; 12 unit curry leaves (fresh or frozen); 2 unit green chilies (slit lengthwise); 1 tsp ginger (julienned); 1 tsp garlic (sliced) - optional; 0.5 tsp red chili powder (for tossing, optional); 1 tbs tomato ketchup; 0.5 tsp soy sauce; 1 tsp lemon juice (for finishing); 0.25 tsp sugar; 0.25 tsp salt (adjust); 2 tbs chopped cilantro (coriander leaves); 0.5 cup thin slices of onion (soaked in cold water briefly) - optional; 2 unit lemon wedges

Inspired by Andhra2America -A2A Indian Restaurant

Time1h

Serves4

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

1 lb boneless skinless chicken thighs or breasts, cut into 1–1.5 inch pieces

1/2 cup plain yogurt (full fat or Greek)

2 tbs Cornstarch

2 tbs 00 bread flour

1 tbs ginger-garlic paste

1 tsp red chili powder (adjust for heat)

1/2 tsp Cayenne pepper

1/4 tsp turmeric powder

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1 unit egg (large), lightly beaten

1 tsp ReaLemon lemon juice

1/4 tsp food red color (optional)

For Frying

3 cup vegetable oil (or peanut/sunflower) for deep frying

Tadka / Tossing Sauce

2 tsp oil (or reserved frying oil), for tempering

1/2 tsp mustard seeds

12 unit curry leaves (fresh or frozen)

2 unit green chilies (slit lengthwise)

1 tsp ginger (julienned)

1 tsp garlic (sliced) - optional

1/2 tsp red chili powder (for tossing, optional)

1 tbs tomato ketchup

1/2 tsp Aged soy sauce

1 tsp lemon juice (for finishing)

1/4 tsp sugar

1/4 tsp salt (adjust)

Garnish

2 tbs chopped cilantro (coriander leaves)

1/2 cup thin slices of onion (soaked in cold water briefly) - optional

2 unit lemon wedges

Method

Marinade

Prepare chicken

Trim excess fat from the chicken and cut into 1–1.5 inch bite-sized pieces. Pat dry with paper towels so the marinade adheres well.

In a large bowl combine yogurt, cornstarch, all-purpose flour, ginger-garlic paste, red chili powder, cayenne, turmeric, garam masala, salt, black pepper, beaten egg, lemon juice and optional food color. Whisk to a smooth paste without large lumps.

Add the chicken pieces to the marinade and toss to coat every piece evenly. Cover and refrigerate for at least 30 minutes, preferably 2 hours. Do not marinate more than 6 hours for best texture (yogurt can begin to break down meat).

Frying

Heat a deep heavy-bottomed pan or wok with about 2–3 cups oil over medium-high heat. Heat oil to 350–370°F (175–185°C). If you don't have a thermometer, test by dropping a small batter-coated piece; it should sizzle and rise quickly without burning.

Work in small batches (to avoid overcrowding). Remove excess marinade from pieces by letting some drip off then gently shake each piece. Carefully slide a few pieces into the hot oil and fry, stirring gently, until golden brown and cooked through, about 5–7 minutes depending on size. Internal temperature should reach 165°F (74°C).

Use a slotted spoon to remove fried pieces to a wire rack or paper towels to drain. Maintain oil temperature between batches (adjust heat as needed). Continue until all chicken is fried.

Tadka / Tossing Sauce

Reserve 2 teaspoons of the frying oil or pour 2 teaspoons fresh oil into a separate pan/wok and place over medium heat.

Add mustard seeds; when they begin to pop (10–15 seconds), add curry leaves and slit green chilies. Sauté briefly for 15–30 seconds until fragrant and curry leaves crisp up. Add julienned ginger and sliced garlic (if using) and sauté 20–30 seconds; do not burn.

Reduce heat to low and add the 1/2 teaspoon red chili powder (if using), tomato ketchup, soy sauce, sugar and salt. Stir to combine into a glossy sauce. Taste and adjust seasoning—it should be tangy, slightly sweet, and savory.

Add the fried chicken pieces to the pan and toss quickly for 1–2 minutes to coat evenly with the sauce and to reheat the chicken. Finish with lemon juice and toss once more.

Serve & Garnish

Transfer Chicken 65 to a serving platter. Sprinkle chopped cilantro over the top and arrange onion slices and lemon wedges on the side.

Serve immediately as an appetizer while hot and crisp. Leftovers can be refrigerated for up to 2 days but will lose crispness.