Chicken 65

• 1 lb chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt to taste
• 1/4 cup cornstarch
• Oil for frying
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce
• 1 tsp vinegar
• Fresh cilantro for garnish

Steps

1. 1 In a bowl, mix chicken with soy sauce, lemon juice, ginger-garlic paste, red chili powder, paprika, turmeric, and salt. Marinate for at least 20 minutes.
2. 2 Coat the marinated chicken pieces with cornstarch.
3. 3 Heat oil in a deep skillet over medium-high heat. Fry chicken until golden and crispy, drain on paper towels.
4. 4 In a saucepan, combine ketchup, chili sauce, and vinegar. Heat until bubbly.
5. 5 Toss the fried chicken in the sauce until well coated.
6. 6 Transfer to a serving plate and garnish with cilantro.

Equipment

• Deep skillet
• Saucepan
• Slotted spoon

Variations

• For a smoky flavor, add a dash of smoked paprika to the marinade.
• Use chicken breast for a leaner option.

Substitutions

• If cornstarch isn't available, use all-purpose flour.
• Substitute lemon juice with lime juice for a different tang.

Pairings

• Mint chutney
• Tamarind sauce

Nutrition

Tips

• For extra spice, add more red chili powder to the marinade or sauce.
• Ensure the oil is hot enough before frying to achieve a crispy texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Freezing: Freezes well for up to a month. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with cooling cucumber raita or a fresh green salad.
• Pair with naan or steamed rice for a complete meal.

FAQ