Restaurant Style Chicken 65 | How to Make Chicken 65
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 Servings
 
Ingredients
  • Chicken breast – 500 grams, boneless & skinless
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chili powder – 3 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – ¼ tsp
  • Corn flour – 2 tsp
  • Rice flour – ¾ tsp
  • Red food color – ¼ tsp, optional
  • Lemon juice – 1 tbsp (juice of 1 & ½ to 2 lemons)
  • Egg – 1
  • Salt to taste
  • Oil for deep frying
  • Curry Leaves – 8 to 10
  • Green chilies – 2, halved lengthwise
Instructions
  1. Wash and pat dry the chicken breasts. Cut each chicken breast into small bite sized pieces, about 1-inch in length.
  2. Take a large mixing bowl and add all the ingredients except chicken, oil, curry leaves and green chillies.
  3. Using a wire whisk, mix all the ingredients thoroughly to make a smooth, homogeneous and lump-free batter.
  4. Take some time here to whisk the ingredients nicely. Your chicken 65 batter is ready.
  5. Now drop the chicken pieces into the above prepared batter and either using your hand or a spatula start mixing the chicken cubes in it.
  6. Each piece of chicken should be coated evenly on all sides with the chicken 65 batter. Once done, leave it at room temperature for at least 2 hours to allow the chicken to tenderize.
  7. When you are ready to fry your chicken 65, heat a deep frying pan or preferably a deep wok. Once the pan is hot, add about a cup of oil for deep frying.
  8. First, flash fry the curry leaves and green chillies in the hot oil for just a few seconds. You can use a spider to fry these small ingredients.
  9. Once the curry leaves and chillies crisp up, take them out and set aside for later use.
  10. Now it’s time to fry your chicken. Take out one coated chicken piece at a time and drop it carefully into the hot oil.
  11. Fry about 6 to 7 chicken pieces at a time leaving enough empty space around the chicken cubes so that they turn out crispy and not soggy.
  12. Fry the first batch of chicken 65 until they become reddish brown on all sides; it would take about 5 to 6 minutes on medium flame.
  13. Take the fried chicken 65 out using a spider allowing all the excess oil to drip off. Place them on a plate.
  14. Repeat the frying process with remaining marinated chicken pieces. Once done, pile them all up in a large mixing bowl.
  15. Sprinkle the crispy fried curry leaves & crispy green chillies over the fried chicken pieces and give them a gentle shake.
  16. Your takeaway style chicken 65 is ready to devour! Serve them with onion slices and lemon wedges! Enjoy!
Notes
Pro tip: If you overcrowd your wok with too many chicken pieces at a time, firstly the oil temperature will drop significantly and chicken will not get enough heat to become crispy.

Secondly, with no space left around each piece, it will not get enough room to float; instead when pressed together all the chicken pieces will release too much water into the oil making it cold & watery eventually ending up with soggy chicken 65!
Recipe by Flavor Quotient at https://flavorquotient.com/2013/11/chicken-65/