Chicken 65

Prep Time: 35min
Cook Time: 30min
Total Time: 1hr 5min
Yield: 4-6

Ingredients

500 Grams Boneless chicken, cut into 1 1/2 inch pieces
1 Egg
1 Tspn Gingergarlic Paste
Salt to Taste
2 Tblspn Cornflour
2 Tspn Red Chilli Powder
1/2 Tspn Turmeric Powder
1 Tblspn Maida/Refined Wheat Flour
Oil for Deep Fry

Seasoning

1 Tblspn Oil

1 Small Sized Onion, thinly sliced 
1 Sprig Curry(Karivepaku) Leaves
5-6 Green Chillies, slit on one side
1 Tspn Soya Sauce
1/2 Tspn Vinegar
1/2 Tspn Tomato Ketchup

1 Tblspn Cilantro Leaves(Kothmir), chopped

Directions

• Wash chicken under running water & drain off completely. 
• Whisk egg in a bowl, add all ingredients except oil & marinate the chicken well. Set aside for atleast 30 minutes (Note: Place overnight in the refrigerator for a well coated chicken).

• Heat enough oil in a pan/kadai to deep fry the marinated chicken. Once oil is hot enough fry the chicken pieces on a medium high flame in 3-4 batches instead of all at a once until golden brown for about 5-8 minutes or until chicken is cooked.

• Keep turning the chicken pieces with a strainer ladle while frying. Transfer them to a plate lined with paper towel to remove excess oil.

• For seasoning; heat a tablespoon of oil in a pan & add curry leaves, green chillies. Saute for 1-2 minutes or until curry leaves turn crisp.
• Add sliced onion & saute until they turn translucent.
• Add soya sauce, vinegar, tomato ketchup & saute for another minute. Add fried chicken pieces, cilantro leaves & toss for 2-3 minutes & turn off the flame.
• Serve with onion rings & lemon wedges.