Make the most succulent and juicy chicken 65 ever with an easy recipe. No long hours of marination just 30 minutes for that velvety soft bite. I bet you'll love this quick version.
450gramsboneless chicken thigh cut in ¾ inch cubes
½teaspoon baking soda
Batter
1½tablespoonginger garlic paste
¾ tablespoonKashmiri chicli powdersub with paprika for color
½ tablespoonred chilli powder
½ tablespoonlight soy sauce
1teaspooncumin powder
1teaspoonsalt or to taste
¼teaspoonblack pepper powder
¼teaspoonturmeric powder
2tablespoonlemon juice
1tablespooncurry leavesfinely chopped
4tablespooncorn flour
3tablespoonrice flour
Other
1egg
Oil to fry
Make Tempering
1tablespoonoil
½tablespoongarlicchopped
2sprigscurry leaves(see notes)
6green chilliesseeds removed and slit in to slices
1teaspoonKashmiri chilli powder
Instructions
Prepare Chicken
Coat the cube with baking soda. Set aside for 20 minutes.
After 20 minutes, wash the chicken thoroughly. Leave the chicken cube in the strainer to let the excess water drain naturally. Then pat-dry with and kitchen towel.
In a bowl mix all ingredients of chicken batter. Add chicken and mix well.
Just before frying add egg and mix well.
Just before serving deep fry chicken in a wok on medium heat until golden and crispy. Fry in small batches without crowding the wok.
For Seasoning
Remove oil from wok leaving just 1 tablespoon oil. Fry garlic, curry leaves, and green chilies for 1 minute on medium heat. Add Kashmiri chili powder.
Mix well and stir fry the fried chicken for 2 minutes.
Serve immediately with a sweet and sour dip.
Notes
Chicken: Use boneless chicken breast pieces that are cubbed in ¾ inches. This will keep the chicken pieces bite-sized and easy to cook.
Baking powder: We will use very little baking powder to coat the chicken and do the velveting magic. Since we will wash it away so you do not have to skip it.
Ginger garlic paste: This paste is easily available in Indian stores, you can substitute it with half and half ginger paste and garlic paste.
Curry Leaves: You can skip the curry leaves altogether and garnish with cilantro for an easy fix.
Kashmiri Chili powder: This ingredient adds color to the dish without food color. YOu can skip it with paprika.
Lemon Juice: Lemon juice adds both flavors and helps to tenderize. You can use thick yogurt as well.