Chicken 65 (wet/dry) Recipe

Prepare chicken

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

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, kashmiri chili powder (if using), coriander powder, cumin powder, garam masala, turmeric, black pepper, salt, lemon juice and egg. Whisk until smooth.

Add cornstarch and all-purpose flour to the marinade and mix to form a slightly thick batter-coating. The batter should cling to the chicken but not be paste-thick.

Toss chicken pieces into the marinade, pressing marinade onto pieces so they are well coated. Cover and chill at least 30 minutes, up to 3 hours. Chilling helps the coating adhere and flavors develop.

Heat oil and fry chicken

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat oil to 350°F (175°C) — if you don't have a thermometer, test with a small drop of batter: it should sizzle and float up steadily.

Working in batches (do not overcrowd), carefully lower marinated chicken pieces into the hot oil. Fry 4–6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and drain on a wire rack or paper towels. If making DRY Chicken 65, proceed to the Dry finishing section after draining. For WET Chicken 65, keep the fried chicken warm and proceed with the sauce steps below.

Prepare wet sauce (for WET Chicken 65)

In a separate large skillet or wok, reserve 1–2 tablespoons of the hot frying oil (or heat 1 tbs oil) over medium heat. Add sliced garlic and sauté 20–30 seconds until fragrant and lightly golden. Add slit green chilies and curry leaves; sauté 20–30 seconds until crisp and fragrant (be careful — curry leaves may splutter).

Add julienned ginger and cook 15–20 seconds. Stir in ketchup, soy sauce, and vinegar; mix to form a glossy sauce. Taste and adjust sweetness/tang by adding 1 tsp sugar or more ketchup if desired. Let sauce simmer 30–60 seconds to meld flavors.

Add the fried chicken pieces to the skillet with the sauce and toss quickly for 1–2 minutes so each piece is evenly coated and heated through. Remove from heat and sprinkle with chopped cilantro and a squeeze of lemon. Serve immediately as Wet Chicken 65.

If you prefer DRY Chicken 65, after draining fried chicken on a rack, return 1–2 tablespoons of the hot frying oil to a clean skillet over medium heat. Add the curry leaves and slit green chilies and fry until the leaves are crisp (about 30 seconds).

Add the drained fried chicken pieces to the skillet and toss with the crisped curry leaves and chilies for 30–60 seconds so the flavors coat the chicken. Sprinkle crushed black pepper and chopped cilantro over the chicken and serve with lemon wedges.