Chicken 65 is a sweet and spicy deep fried boneless chicken dish usually served as an appetizer. There are many speculations as to why the number '65' was given to this dish. One such speculation is that the chicken is 65 days old when prepared, while another claims it was the original number given on a menu. In addition to these speculations, there are also many variations as to how this dish is prepared. It is typically marinated in spices and deep fried. Once it is fried, it is glazed with a special sauce. Some use yogurt as the base, however I use a blend of soy sauce and chili sauce as my base to give it a little bit of sweetness. It is of course loved by all and takes only a matter of minutes to disappear! Chicken 65 is popularly eaten on its own, with tandoori naan, or a spicy lo-mein(scroll down for recipe). Hope you enjoy!
2 lbs boneless chicken thigh cut into 1-2 inch cubes
1 tsp ginger-garlic paste
2 tsp salt
1 tsp red pepper powder
1/2 tsp black pepper powder
1 tbsp finely chopped green chilis(adjust to your heat level)
1 tsp red food coloring(optional)
1/4 cup cornstarch
1/4 cup all-purpose powder
1 tbsp soy sauce
2 tbsp tomato chili sauce(I use maggie hot and sweet)
2 sprigs curry leaves
2 jalapeños sliced into round pieces
1. Marinate the chicken with the ginger-garlic paste, salt, red pepper powder, black pepper, chopped green chilis, and red food color. Let it sit for at least two hours(this step can be done a day before if you are meal-planning).
2. Prepare this chicken for frying. In a small bowl, mix together the cornstarch, all-purpose flour, and egg into a smooth paste. Add water if needed. Coat the chicken with this paste. For a deep red color, a little more red food coloring will be needed.
3. In a deep pan, heat oil for deep-frying. Carefully add each piece to the oil to fry. Fry the chicken on medium-hi heat for about 5-7 minutes, until it is done. Remove pieces on to a dish lined with paper towel to soak up the excess oil.
Oil- free alternative method: Pre-heat oven to 425º. Carefully put each piece onto a greased or lined baking sheet. Put the tray in the oven. Turning the pieces once after about 10 minutes. Remove after 20 minutes or when chicken is cooked.
4. Once the chicken is ready, heat about 2 tbsp oil in a pan/wok. Turn the heat to low and add the curry leaves and sliced jalapeños. Saute for a little bit and then add the soy sauce and tomato chili sauce. Bring to a soft bubbly boil.
5. Add the chicken pieces and mix everything together until the chicken is well-coated with the sauce.
16 oz. thin spaghetti
1 tbsp minced garlic
1 large onion sliced
your choice of veggies:
shredded cabbage, shredded carrots, bell peppers
1tbsp red chili sauce
1 tbsp dark soy sauce
1 tsp vinegar
1 tbsp oyster sauce
1 tsp green chili sauce(optional)
1. First, boil the pasta according to instructions.
2. Take a large wok, or pan, and heat about 1 tbsp oil.
3. Add the minced garlic and onion. Sauté slightly.
4. Add the veggies and saute lightly until they are slightly wilted.
5. Add the pasta and mix with the veggies mixture.
6. In a small bowl, mix all the sauces together and add to the noodles and veggies. Stir fry everything together until mixed together.
Note: You may add your choice of protein(such as chicken, shrimp, or beef) after step 3 if preferred. Once the protein is cooked completely, you can continue to step 4.