Friday, August 22, 2008

Chicken 65

It is a deep fried chicken preparation which makes a good appetizer.

  • 1 pound boneless chicken
  • 2 tbsp. corn flour
  • 1 tsp. soy sauce
  • 1 tsp. chili sauce
  • 1 tsp. chili powder
  • 2 tbsp lemon juice
  • Salt to taste
  • ¼ tsp Deep Orange Food Color
  • 1 egg beaten
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • oil for frying
  • ½ cup yogurt
  • 2 green chilies slit elongated
  • 4-5 curry leaves

  • Wash and pat dry the chicken. Cut the chicken into 1 ½ inch cubes.
  • Place chicken pieces in a bowl and mix with ginger garlic paste, soy sauce, chili sauce, chili powder, salt, lemon juice, orange color, beaten egg, corn flour and 1 tbsp oil. Coat the chicken pieces liberally with the marinade. Cover and leave to marinate for 2-3 hours in the refrigerator (Marinating chicken overnight makes softer chicken 65).
  • Remove the marinated chicken from the refrigerator and bring to room temperature.
  • Heat Oil in a deep fry pan and fry the chicken pieces for 8-10 minutes or until the chicken turns reddish brown in color. Fry a few at a time.
  • Take out fried chicken in a bowl and mix well with beaten yogurt so that every piece of chicken is coated with yogurt. Keep it aside.
  • From the same frying pan take out extra oil fleaving behind only 2 tbsp oil. Fry chopped curry leaves and green chilies till they are light brown.
  • Stir in chicken and fry well till all the yogurt is absorbed by the chicken pieces. and chicken is tender.
  • Garnish with green chillies and curry leaves.
  • Serve hot.
Tips: Chicken shouldn't be marinated longer than called for in the recipe. The chicken can become mushy if marinated too long, as the acid breaks down the flesh.

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