Chicken 65

INGREDIENTS

• 500g Chicken Thigh
• 1 Egg
• 4 tbsp Cornstarch
• 4 tbsp Rice Flour
• 2 tsp Ginger
• 2 cloves Garlic
• 2 tsp Kashmiri Chili Powder
• 0.5 tsp Turmeric
• 1 tsp Garam Masala
• 2 tsp Lemon Juice
• 1 tsp Salt
• 120ml Cooking Oil
• 12 Curry Leaf
• 1 Green Chili

STEPS

1. 1

   Cut 500g of chicken thigh into 3 cm pieces on a clean board. Wash your hands, board, knife, and any utensils that touched the raw chicken with hot soapy water.

2. 2

   In a bowl, whisk 1 egg (beaten). Add 2 tsp of ginger (grated), 2 cloves of garlic (minced), 2 tsp of kashmiri chili powder, 0.5 tsp of turmeric, 1 tsp of garam masala, 2 tsp of lemon juice, and 1 tsp of salt. Mix in the chicken, then add 4 tbsp of cornstarch and 4 tbsp of rice flour. Coat thoroughly and marinate for 15 minutes.

   ⏱ 15 min

3. 3

   Heat 120ml of cooking oil in a deep, heavy pan to 175°C. Fry the coated chicken in batches without crowding for 7 to 8 minutes, turning occasionally, until deeply golden and the thickest pieces reach 75°C for 30 seconds with no pink meat and clear juices. Transfer to a clean rack or plate.

   ⏱ 7 min

4. 4

   Let the oil return to 175°C, then fry the cooked chicken again for 1 to 2 minutes until crisp and dark golden. Remove and drain.

   ⏱ 1 min

5. 5

   For the traditional finishing temper, heat 1 teaspoon of the frying oil in a small pan. Add 12 curry leaves (washed and patted dry), and 1 green chili, slit lengthwise. Fry for 20 to 30 seconds until fragrant, then toss with the fried chicken and serve immediately.

   ⏱ 0 min