Chicken 65

Prep Time:
30 mins

Cook Time:
15 mins

Total Time:
45 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

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.

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.

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.

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

Cook’s Note

This dish is meant to be very spicy! Use only as much chile powder and chile-garlic paste as you can tolerate. If you cannot tolerate the heat specified by the ingredients, feel free to reduce them. The dish will still be very flavorful.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)