Name: Chicken 65
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Skinless, boneless chicken breasts, cut into 3/4-inch pieces - 1 pound; Egg, beaten - 1; Cornstarch - 2 tablespoons; Minced garlic, divided - 1 ½ tablespoons; Minced ginger, divided - 1 tablespoon; Salt - 2 teaspoons; Ground black pepper - ½ teaspoon; Vegetable oil for frying - ½ teaspoon; Vegetable oil - 2 tablespoons; Cumin seeds - 1 teaspoon; Serrano peppers, sliced into 1/4-inch pieces - 2; Cumin powder - 2 tablespoons; Chile powder, or less to taste - 1 tablespoon; Ground black pepper - ½ teaspoon; Salt to taste - ½ teaspoon; Fresh curry leaves, or more to taste - 6; Red chile-garlic paste - 1 ½ tablespoons; Ginger paste - 1 tablespoon; Red food coloring, or more as needed - 5 drops; Water - ½ cup; Chopped fresh cilantro - ¾ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken 65

1. Skinless, boneless chicken breasts, cut into 3/4-inch pieces - 1 pound

2. Egg, beaten - 1

3. Cornstarch - 2 tablespoons

4. Minced garlic, divided - 1 ½ tablespoons

5. Minced ginger, divided - 1 tablespoon

6. Salt - 2 teaspoons

7. Ground black pepper - ½ teaspoon

8. Vegetable oil for frying - ½ teaspoon

9. Vegetable oil - 2 tablespoons

10. Cumin seeds - 1 teaspoon

11. Serrano peppers, sliced into 1/4-inch pieces - 2

12. Cumin powder - 2 tablespoons

13. Chile powder, or less to taste - 1 tablespoon

14. Ground black pepper - ½ teaspoon

15. Salt to taste - ½ teaspoon

16. Fresh curry leaves, or more to taste - 6

17. Red chile-garlic paste - 1 ½ tablespoons

18. Ginger paste - 1 tablespoon

19. Red food coloring, or more as needed - 5 drops

20. Water - ½ cup

21. Chopped fresh cilantro - ¾ cup

How to cook deliciously - Chicken 65

1. Stage

Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.

2. Stage

Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.

3. Stage

Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.

4. Stage

Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.