Total Time
45mins
Prep 15 mins
Cook 30 mins

A popular appetizer that finds it origin in Chennai India (also known as Madras) now served in most Indian restaurants across the US.

Ingredients Nutrition

Directions

  1. Wash the Chicken Breast and dry on a paper towel leaving it a little moist.
  2. Cut chicken in 1 inch pieces and keep in a mixing bowl.
  3. Add Corn Starch, All Purpose Flour, Ginger Powder, Garlic Powder, Onion Powder, Salt and Food Color and mix well so that all ingredients mix well and coat chicken evenly.
  4. Add a little water (1 Table Spoon) if the spice mixture does not stick well to the chicken.
  5. Heat Canola Oil in a deep wok and fry the chicken in batches till cooked.
  6. Remove from the wok onto a flat baking tray with paper towel to absorb excess oil.
  7. Heat Wok Oil in a wide but sufficiently deep wok.
  8. Add to the oil Curry leaves and Split Green Chillies and Sauté for a minute.
  9. Take care that the Curry Leaves do NOT get fried and become crisp.
  10. Add Tomato Ketchup, Soy Sauce, Sriracha Sauce and Vinegar and mix well.
  11. Add the Chicken and mix well so that the Sauce mixture coats the chicken well.
  12. Stir Chicken and the for 3 minutes on medium heat.
  13. Add Sugar and stir for another minute till the Sugar dissolves and the Chicken gets a nice Glaze.
  14. Chicken 65 is now ready to be served.
  15. Serve as an Appetizer or a Cocktail Snack or Tapas.
  16. Note:.
  17. Serve the dish with the Curry Leaves and Green Chillies as they contrasting colors makes a visual impression.
  18. Wok Oil is available in the Ethnic Sections of most store.
  19. In case you do not get Wok Oil use regular Canola Oil and add one clove of Garlic sliced along with the Curry Leaves and Green Chillies.
  20. Sriracha Sauce is available in most stores or your local International Farmers Market.
  21. Curry Leaves are available is all Indian Grocery Stores or International Farmers Market.