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.
- 1 lb boneless chicken breast
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1⁄2 teaspoons red chili peppers
- 1 pinch red food coloring
- canola oil (for frying)
- 2 green chilies, washed and slit
- 2 sprigs curry leaves
- 1 tablespoon wok oil
- 1 tablespoon tomato ketchup
- 3⁄4 teaspoon soy sauce
- 1⁄2 teaspoon vinegar
- 1⁄2 teaspoon sriracha sauce (less if you want the dish mild)
- 1 teaspoon sugar
- Wash the Chicken Breast and dry on a paper towel leaving it a little moist.
- Cut chicken in 1 inch pieces and keep in a mixing bowl.
- 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.
- Add a little water (1 Table Spoon) if the spice mixture does not stick well to the chicken.
- Heat Canola Oil in a deep wok and fry the chicken in batches till cooked.
- Remove from the wok onto a flat baking tray with paper towel to absorb excess oil.
- Heat Wok Oil in a wide but sufficiently deep wok.
- Add to the oil Curry leaves and Split Green Chillies and Sauté for a minute.
- Take care that the Curry Leaves do NOT get fried and become crisp.
- Add Tomato Ketchup, Soy Sauce, Sriracha Sauce and Vinegar and mix well.
- Add the Chicken and mix well so that the Sauce mixture coats the chicken well.
- Stir Chicken and the for 3 minutes on medium heat.
- Add Sugar and stir for another minute till the Sugar dissolves and the Chicken gets a nice Glaze.
- Chicken 65 is now ready to be served.
- Serve as an Appetizer or a Cocktail Snack or Tapas.
- Serve the dish with the Curry Leaves and Green Chillies as they contrasting colors makes a visual impression.
- Wok Oil is available in the Ethnic Sections of most store.
- 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.
- Sriracha Sauce is available in most stores or your local International Farmers Market.
- Curry Leaves are available is all Indian Grocery Stores or International Farmers Market.