Description

Chicken 65 is undoubtedly one of most popular Indian chicken appetizers and it deserves to be so! These crisp pieces of deep-fried chicken coated with flavorful South Indian spices is surely going to be a party pleaser. Here I am going to share 2 poplular restaurant style versions of chicken 65. One is the classic Chennai street-style chicken 65 and the other is an Indo-Chinese preparation of chicken 65. I bet you will love it 👍😊

Instructions

Both the types of chicken 65 start with a common marinade
Add the ingredients mentioned to the chicken and let it marinate for at least one hour

Add one egg and coat well
Divide the chicken into two (500g each)

Chennai style chicken 65

Add salt to taste, 1 tablespoon cornstarch and half tablespoon of all-purpose flour or Maida

Coat the pieces well
Drizzle some oil and mix so the pieces don’t stick to each other
Heat oil for deep frying on medium heat. Fry one piece to check for the temperature of the oil and for salt. Add more salt if needed and fry the rest of the pieces. This should take approximately 4 to 5 minutes

Add 10 to 12 curry leaves to the oil and fry till crisp. This should take a few seconds
Add sliced green chilies and fry for one minute
Add these to the chicken

Indo-Chinese Style Chicken 65

To the other half of the marinated chicken, add a pinch of salt, 1 tablespoon of cornstarch and coat well
Drizzle some oil and fry on medium heat. This should take approximately 4 to 5 minutes
Remove most of the oil and leave up to 2 tablespoons

To this add 10 to 12 curry leaves, 6 to 7 sliced green chilies, 1 teaspoon of ginger garlic paste and stir fry for 30 seconds
Lower the heat and add 1 tablespoon of white vinegar,1 tablespoon of low-sodium soy sauce (if you are using high sodium so sauce half tablespoon should be enough), 1 tablespoon of red chilli sauce and squeeze some tomato ketchup
Stir fry for approx. 30 sec.

Add the fried chicken pieces and mix well till all the pieces are well coated with the sauce
Garnish with coriander leaves

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