Chicken 65 | Indian Fried Chicken

Name: Chicken 65 | Indian Fried Chicken
Prep time: 1 hour, 20 minutes
Cook time: 25 minutes
Total time: 1 hour, 45 minutes

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Prep

1 hour, 20 minutes

Cook

25 minutes

Total

1 hour, 45 minutes

Serves

people

Ingredients

Marinade:

4 boneless skinless chicken thighs, cut into 1” pieces
4 garlic cloves, finely minced
2 sprigs, curry leaves
¼ cup (60g) plain yogurt
2 tsp (7g) kashmiri chili powder
1 tsp (3g) garam masala
5 Tbsp (75g) kosher salt
Zest and juice of one lime

Dredge:

5 Tbsp (50g) cornstarch
2 Tbsp (30g) rice flour
1 egg white
2 quarts (950ml) oil for frying

Sauce:

4-6 green thai chilis
4 garlic cloves, finely minced
2 sprigs curry leaves
2 Tbsp (25g) water
1 Tbsp (10g) vegetable oil
2 tsp (6g) kashmiri chili powder
1 tsp (4g) lime juice
1 tsp (10g) kosher salt
½ tsp (1g) fresh cracked black pepper
3 green thai chilis, split lengthwise and deseeded for garnish
4 curry leaves for garnish

Directions

Cut chicken into 1” pieces and combine with garlic, curry leaves, yogurt, Kashmiri chili powder, garam masala, kosher salt, and the zest and juice of one lime. Let marinate for at least 1 hour in the refrigerator, ideally overnight.
In a heavy bottomed pot heat vegetable oil over medium high heat to 350°F (175°C).
In a separate mixing bowl, start your sauce by combining water, Kashmiri chili powder, lime juice, kosher salt, cracked pepper and stir together. Set aside for later.
Add corn starch, rice flour, and egg white to marinated chicken and mix well to create a batter.
In batches, gently lower battered chicken pieces into the hot oil and fry for 3-4 minutes or until golden brown. Remove chicken from oil using a mesh strainer and transfer to a wire rack-lined baking sheet. Season with kosher salt. Repeat this step for all chicken.
Turn off the heat on the hot oil. Add curry leaves and split and deseeded Thai chilis to the oil and fry until the curry leaves are crisp and Thai chilis are blistered.
In a wok set over a medium flame, heat vegetable oil. Add curry leaves, Thai chilis, and garlic and saute until the curry leaves begin to get crisp. Be careful not to burn your garlic during this step.
Once your vegetables are sauteed, slide them to the side of the wok using a spatula and add the sauce. Let cook over medium heat until the water has evaporated and you are left with a paste in the pan.
Add fried chicken to the pan and toss well to fully coat the chicken. Garnish with fried curry leaves and fried Thai chili.