Spicy Chicken 65
Rated 4.0 stars by 2 users
Category
Appetizer
Ingredients
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1/2 lb. chicken, boneless, cubed
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1 egg white
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2 T. corn flour
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1 T. rice flour or corn flour
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Oil for deep frying
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1/2 T. ginger garlic paste
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1/2 teaspoon red chili powder
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2 T. yogurt
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1/2 teaspoon freshly ground pepper
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1/8 teaspoon turmeric
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1 stem of curry leaves, finely chopped
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Salt to taste
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1 T. oil
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1/2 teaspoon cumin seeds
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1/2 teaspoon garlic, chopped
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1 stem curry leaves
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2 green chilies, sliced in half
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1 teaspoon garlic paste
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1/2 teaspoon ground pepper
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3/4 teaspoon red chili powder
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1 teaspoon vinegar w/ 2 T. water
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Lemon wedges and sliced onion, for serving
Marinade
Seasoning for Chicken 65
Directions
Marinade
Make marinade by mixing together ginger garlic paste, chili powder, yogurt, pepper, turmeric and chopped curry leaves and salt.
Add marinade to cubed chicken and set aside in refrigerator for 1 hour or as long as overnight.
Sprinkle flour (corn/rice) over the marinated chicken and add egg white. Mix well to combine.
Heat oil in a deep sided pan. Test oil by dropping a small portion of the batter into the oil. The batter should rise without burning.
Slide the chicken pieces one by one into the hot oil. Fry on medium heat until they are crisp and golden brown. When the chicken is done it will float to the top and the bubbles will begin to cease. Remove chicken and drain on paper towels. Do this until all chicken is cooked and set aside.
Seasoning for Chicken 65
Heat a pan with 1 T. oil. Add cumin seeds, garlic, curry leaves and green chilis. Fry until the leaves are crisp. Then add garlic paste, pepper, red chili powder, sugar, salt, vinegar and water. Quickly stir until combined and slightly thickened.
Add fried chicken to sauce and toss to coat. You do not need to cook the chicken, just coat it in the sauce quickly.
Serve chicken with sliced white onion and lemon wedges.
Garnish with chopped curry leaves.
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