Chicken 65

Instructions

1. Marinate the chicken with all marination ingredients. Rest for at least 1 hour (or overnight in the fridge).
2. Just before frying, mix in cornstarch, rice flour, and egg white. The coating should be moist but not runny.
3. Heat oil in a deep pan. Fry chicken in batches on medium heat until golden and crisp. Drain on paper towels.
4. In a separate pan, temper garlic, curry leaves, and green chilies in oil until crisp.
5. Add red chili powder, sugar, and a splash of water to make a quick sauce. Toss in the fried chicken and coat well.
6. Finish with a squeeze of lemon juice and serve hot.

Serving Suggestions

• Garnish with fried curry leaves, onion rings, and lemon wedges
• Serve as a starter, or pair with rasam rice or curd rice for a spicy twist

Ingredients