I hadn’t heard of Chicken 65 before until you guys started requesting a recipe for it! And I’m so glad I did because this fiery dish is so incredibly delicious! Hot and spicy but tangy and crunchy, it’s a symphony of texture and flavour.
600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 4cm (1.5”) cubes
vegetable oil, for deep-frying
1 cup cornflour (cornstarch)
2 large sprigs fresh curry leaves, leaves removed
3 tsp finely chopped ginger
2 garlic cloves, finely chopped
2 long green chillies, roughly chopped
1 tsp Korean gochugaru chilli powder
2 tbsp tomato ketchup
thinly sliced red onion, to serve
lemon wedges, to serve
2 tbsp natural yoghurt
2 tbsp fresh lemon juice
1 tbsp garam masala
1 tbsp sweet paprika*
1 tsp sugar
1/2 tsp sea salt
1/4 tsp white pepper
Combine the ingredients for the marinade in a large dish or bowl. Add the chicken and stir to coat.
Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon handle dipped into the oil forms small bubbles.
Meanwhile, add the cornflour to a tray or large bowl and add in half the chicken. Toss to coat. When the oil has reached temperature, tap off any excess flour from the chicken pieces, then cook the chicken in the oil for 5–6 minutes or until it’s golden and cooked through. Use a slotted spoon to transfer chicken to a wire rack placed over a baking tray. Repeat with remaining chicken. Now take half the curry leaves and add those to the oil. Fry for 2 minutes until crispy, then drain on paper towel.
Pour all but one tablespoon of the oil from the wok. Return the wok to high heat. Add the ginger, garlic, chilli, chilli powder and the remaining curry leaves. Cook, stirring for 1 minute or until aromatic. Add the ketchup and stir to combine. Add the chicken and toss to coat.
Serve the chicken with onion, lemon wedges and scatter over the fried curry leaves.
– You can use Kashmiri red chilli powder here instead if you’re able to find it in your local area.