Chicken 65 Recipe

Name: Chicken 65
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breast; 2 tablespoons cornstarch; 2 tablespoons all-purpose flour; 1 teaspoon ginger powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 ½ teaspoons red chili peppers; 1 pinch red food coloring; salt; canola oil (for frying); 2 green chilies, washed and slit; 2 sprigs curry leaves; 1 tablespoon wok oil; 1 tablespoon tomato ketchup; ¾ teaspoon soy sauce; ½ teaspoon vinegar; ½ teaspoon sriracha sauce (less if you want the dish mild); 1 teaspoon sugar

Servings: persons

1 lb boneless chicken breast
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons red chili peppers
1 pinch red food coloring
salt
canola oil (for frying)
2 green chilies, washed and slit
2 sprigs curry leaves
1 tablespoon wok oil
1 tablespoon tomato ketchup
¾ teaspoon soy sauce
½ teaspoon vinegar
½ teaspoon sriracha sauce (less if you want the dish mild)
1 teaspoon sugar

1
Wash the Chicken Breast and dry on a paper towel leaving it a little moist.
2
Cut chicken in 1 inch pieces and keep in a mixing bowl.
3
Add Corn Starch, All Purpose Flour, Ginger Powder, Garlic Powder, Onion Powder, Salt and Food Color and mix well so that all ingredients mix well and coat chicken evenly.
4
Add a little water (1 Table Spoon) if the spice mixture does not stick well to the chicken.
5
Heat Canola Oil in a deep wok and fry the chicken in batches till cooked.
6
Remove from the wok onto a flat baking tray with paper towel to absorb excess oil.
7
Heat Wok Oil in a wide but sufficiently deep wok.
8
Add to the oil Curry leaves and Split Green Chillies and Saute for a minute.
9
Take care that the Curry Leaves do NOT get fried and become crisp.
10
Add Tomato Ketchup, Soy Sauce, Sriracha Sauce and Vinegar and mix well.
11
Add the Chicken and mix well so that the Sauce mixture coats the chicken well.
12
Stir Chicken and the for 3 minutes on medium heat.
13
Add Sugar and stir for another minute till the Sugar dissolves and the Chicken gets a nice Glaze.
14
Chicken 65 is now ready to be served.
15
Serve as an Appetizer or a Cocktail Snack or Tapas.
16
Note:.
17
Serve the dish with the Curry Leaves and Green Chillies as they contrasting colors makes a visual impression.
18
Wok Oil is available in the Ethnic Sections of most store.
19
In case you do not get Wok Oil use regular Canola Oil and add one clove of Garlic sliced along with the Curry Leaves and Green Chillies.
20
Sriracha Sauce is available in most stores or your local International Farmers Market.
21
Curry Leaves are available is all Indian Grocery Stores or International Farmers Market.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb boneless chicken breast, 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1 teaspoon ginger powder, and more.

Yes, Chicken 65 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken 65

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