Chicken 65 - Spicy Deep-Fried Chicken
Chicken 65 is a popular South Indian spicy deep-fried chicken dish known for its bold flavors, crispy texture, and vibrant red color. It’s a perfect appetizer or snack with a fiery kick.
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Ingredients
- 500 gramsboneless chicken thighs
cut into bite-sized pieces
- 3 tablespoonsplain yogurt
- 3 tablespoonscornstarch
- 2 tablespoonsall-purpose flour
- 1 tablespoonginger-garlic paste
- 2 teaspoonsred chili powder
- 0 ½ teaspoonscayenne pepper
- 0 ½ teaspoonsturmeric powder
- 0 ½ teaspoonscumin powder
- 0 ½ teaspoonsgaram masala
- 0 ½ teaspoonsblack pepper powder
- 1 teaspoonssalt
- 1 tablespoonslemon juice
- 10 leavescurry leaves
fresh
- 2 smallgreen chilies
sliced lengthwise
- 1 literoil for deep frying
vegetable or peanut oil
Instructions
In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, cayenne pepper, turmeric powder, cumin powder, garam masala, black pepper powder, salt, and lemon juice. Mix well to form a smooth marinade.
Add the chicken pieces to the marinade and mix thoroughly to coat each piece. Cover and refrigerate for at least 1 hour to allow the flavors to infuse.
After marination, add cornstarch and all-purpose flour to the chicken and mix well to form a slightly thick coating on the pieces.
Heat oil in a deep frying pan or wok over medium-high heat to 180°C (350°F). Test the oil heat by dropping a small amount of batter; it should sizzle and rise to the surface immediately.
Add the marinated chicken pieces in batches to the hot oil, avoiding overcrowding. Fry them for about 5-6 minutes per batch until they turn crispy and deep golden red. Stir occasionally for even frying.
Remove the fried chicken with a slotted spoon and drain on paper towels to remove excess oil.
In the same oil, briefly fry the curry leaves and green chilies until crisp; this takes about 30 seconds. Drain and set aside.
Toss the fried chicken pieces with the crispy curry leaves and green chilies just before serving for an authentic flavor and aroma.
