Spicy Chicken 65
Classic Indo-Chinese spicy fried chicken
Crispy, spicy chicken bites tossed in a bold Indo-Chinese sauce with garlic, chillies and curry leaves.
Equipment
Ingredients
Marinade
boneless chicken (cubed)
500 g
red chilli powder
1 tsp
turmeric powder
0.5 tsp
black pepper powder
0.5 tsp
ginger garlic paste
1 tbsp
garam masala
0.5 tsp
salt
1 tsp
lemon juice
1 tsp
red food colour
1 pinch
Coating
corn flour
2 tbsp
all-purpose flour
1 tbsp
egg white
1 piece
baking soda
0.25 tsp
Frying
oil
120 ml
Tempering & Sauce
cumin
0.5 tsp
garlic (chopped)
2 tbsp
ginger (chopped)
2 tbsp
green chillies (slit)
3 piece
curry leaves
1 handful
black pepper powder
0.5 tsp
red chilli powder
0.5 tsp
red chilli sauce
2 tbsp
green chilli sauce
1 tbsp
vinegar
0.25 tsp
soy sauce
0.5 tsp
lemon juice
1 tsp
plain yoghurt
3 tbsp
cilantro (chopped)
2 tbsp
Instructions
Marinate the chicken
Combine chicken with red chilli powder, turmeric, black pepper, ginger garlic paste, garam masala, salt, lemon juice and red food colour. Marinate for as long as possible in the fridge.
Add coating and rest
Add corn flour, all-purpose flour, egg white and baking soda to the marinated chicken. Mix well and rest for 20 minutes.
Shallow fry chicken
Shallow fry chicken in oil until cooked through and golden brown. Remove chicken and reserve leftover oil.
Prepare tempering and sauce
In the same oil, sauté cumin, garlic, ginger, green chillies and curry leaves. Add salt, black pepper, red chilli powder, red chilli sauce, green chilli sauce, vinegar, soy sauce, lemon juice and yoghurt. Cook briefly until combined.
Combine chicken with sauce
Add the fried chicken to the sauce and toss to coat evenly.
Garnish and serve
Garnish with chopped cilantro and serve hot with naan or rumali roti.
Original recipe
Storage
Best eaten fresh; reheat gently to retain crispiness
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