Chicken 65

Name: Chicken 65
Total time: 65 min
Yield: 4
Ingredients: 700 g boneless chicken thighs (bite-size pieces); 100 g plain yogurt; 20 g ginger; 5 clove garlic; 2 tsp chile powder; 50 g cornstarch; 40 g flour; 1 ½ tsp salt; 1 l neutral oil; 20 unit curry leaves; 3 unit green chiles

Meat & Seafood · South Asian

11 ingredients · 65 minutes · 4 servings

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682kcal44.3g protein45.7g fat22.3g carbs*

Contains gluten, dairy · sometimes contains egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelegg (chile powder, green chile) · peanut (chile powder, green chile) · tree nut (chile powder, green chile) · sesame (chile powder, green chile) · soy (chile powder, green chile) · shellfish (chile powder, green chile) · fish (chile powder, green chile)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

700 g	boneless chicken thighs (bite-size pieces)
100 g	plain yogurt
20 g	ginger
5 clove	garlic
2 tsp	chile powder
50 g	cornstarch
40 g	flour
1 ½ tsp	salt
1 l	neutral oil
20 unit	curry leaves
3 unit	green chiles

Steps

marinate30 min
refrigerated
Mix the chicken with yogurt, ginger, garlic, chile powder and salt and refrigerate. Keep the yogurt coating thin enough to cling; excess wet marinade makes the starch coating gummy rather than crisp.
mix3 min
light tacky coating
Add cornstarch and flour to the marinated chicken and toss until each piece has a thin, even coating. The goal is a crisp shell hugging the chicken, not a thick fritter batter.
fry15 min
175 C / 350 F oil, deep red-brown and crisp
Fry the chicken in uncrowded batches until crisp outside and cooked through. Let the oil recover between batches; low-temperature frying causes the starch coating to absorb oil and soften.
fry2 min
curry leaves crisp and chiles blistered
Carefully fry the curry leaves and slit green chiles in a spoonful of hot oil until aromatic and crisp. Stand back when the leaves hit the oil because residual moisture can spit.
top1 min
serve immediately
Toss the hot fried chicken with the curry leaves and chiles and serve immediately. The final aromatic tempering should perfume the crisp coating, not soak it in sauce.