There are many stories as of how the name Chicken 65 originated. Let’s not discuss the details of the theories and stories revolving around this name, as the internet is full of them 🙂 Neither of them are so convincing.
What’s in a Name? That which we call Chicken 65, By any other name would taste as delicious 🙂
There are many ways we make this dry, wet, spicy, less spicy. This version of my Chicken 65 is a medium spicy, dry dish, which can be served as starter…. along with drinks, or as a side dish for Sambar as my boys like it.
What you need:
Chicken : approximately half a kilo, skinless and boneless cut into bite sized pieces
Ginger Garlic paste : 2 Tbsp
Pepper powder : 1 tsp
Soy Sauce : 1 tsp
Ajinomoto : 1/2 tsp (See Notes)
Egg : 1, whole
Cornstarch/Cornflour : 1 or 2 Tbsp
Oil : for Frying
Chopped Ginger : 1 Tbsp
Chopped Garlic : 3 Tbsp (you can add less or more acc to your taste)
Curry leaves : a few
Green Chillies : 3, slit lengthwise (vary the number depending on your taste)
Tomato Ketchup : 3 Tbsp
Red Color : a few drops (optional)
Oil : 2 – 3 Tbsp
Chopped coriander and roasted cashews : to garnish
- Marinate chicken with Ginger Garlic paste, soy sauce, salt, pepper and ajinomoto for about 2 or 3 hours.
- Heat oil in a pan. Just before frying the chicken add egg and cornflour to chicken and mix well.
- Fry the chicken pieces in two or three batches, till they come to a nice brown color. Drain excess oil using a mesh strainer or a paper towel. Keep aside.
- Heat oil in a separate pan.
- Add chopped ginger, garlic, green chillies, curry leaves and fry for a min.
- Add tomato ketchup and red color (if using).
- Now add chicken pieces, and toss them till well coated.
- Garnish with chopped coriander and cashews and serve hot with onion rings and lemon wedges.
Avoid using ajinomoto if you are cooking for small kids and pregnant women.
This is a very dry recipe, to make it with lil bit gravy, you can add yogurt and chilli garlic sauce as the base.