Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Chicken
Frying
Finish
Equipment
Deep heavy pan; oil thermometer; food thermometer; rack; slotted spoon; frying pan.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Marinate · About 30 min
- Mix 600 g boneless chicken thighs, cut into 2 cm pieces with 20 g ginger-garlic paste, 1 tsp chili powder, ½ tsp turmeric, 1 tsp ground cumin, ¾ tsp salt and 20 ml lemon juice. Refrigerate for 30 minutes. Do not wash raw chicken.
Coat · About 5 min
- Stir 1 egg, 40 g rice flour and 30 g cornstarch into the chicken.
Check: The coating should cling to each piece without pooling.
Fry · About 15 min
- Heat 750 ml neutral oil for frying to 175°C / 350°F in a deep heavy pan. Fry chicken in small batches for 5–7 minutes; drain on a rack.
Check: The coating is crisp and each thick chicken piece reaches 74°C / 165°F.
Temper and serve · About 3 min
- Transfer 15 ml of the hot frying oil to a clean pan. Add 10 g garlic, chopped, 2 green chilies, slit and 12 curry leaves; stir for 30–45 seconds. Toss in the fried chicken and 15 ml lemon juice. Serve at once.
Check: Dry curry leaves thoroughly before putting them in oil.
Tips
- Never fill a frying pan more than halfway with oil.
- Dry curry leaves to reduce splashing.
Substitutions
- Use potato starch instead of cornstarch.
- Replace egg with 30 ml plain yogurt; the crust will differ.
Storage
- Get perishable Chicken 65 into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken 65 within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Chicken 65 to 74°C / 165°F, stirring or turning it for even heating. When Chicken 65 is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- For Chicken 65, keep the chicken in its marinade in the fridge one day before cooking.
- Add the flour coating and fry just before serving.
FAQ
Why is the coating soft?
A crowded pan cools the oil. Fry smaller batches and drain on a rack.
Can I bake this coating?
It will not produce the same crisp crust. This measured recipe is for deep frying.
Is all the frying oil eaten?
No. Most oil stays in the pan. No nutrition estimate is supplied.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
