Chicken 65

READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Note:
  • 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.
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