Ingredients
-
1
-
2
-
2
-
1
-
1
-
1
-
1 1/2
-
1
-
-
-
2
-
2
-
1
-
1
-
3/4
Directions
Chicken 65, A popular appetizer that finds it origin in Chennai India (also known as Madras) now served in most Indian restaurants across the US , A popular appetizer that finds it origin in Chennai India (also known as Madras) now served in most Indian restaurants across the US
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Steps
|
1
Done
|
Wash the Chicken Breast and Dry on a Paper Towel Leaving It a Little Moist. |
|
2
Done
|
Cut Chicken in 1 Inch Pieces and Keep in a Mixing Bowl. |
|
3
Done
|
Add Corn Starch, All Purpose Flour, Ginger Powder, Garlic Powder, Onion Powder, Salt and Food Color and Mix Well So That All Ingredients Mix Well and Coat Chicken Evenly. |
|
4
Done
|
Add a Little Water (1 Table Spoon) If the Spice Mixture Does not Stick Well to the Chicken. |
|
5
Done
|
Heat Canola Oil in a Deep Wok and Fry the Chicken in Batches Till Cooked. |
|
6
Done
|
Remove from the Wok Onto a Flat Baking Tray With Paper Towel to Absorb Excess Oil. |
|
7
Done
|
Heat Wok Oil in a Wide but Sufficiently Deep Wok. |
|
8
Done
|
Add to the Oil Curry Leaves and Split Green Chillies and Saut For a Minute. |
|
9
Done
|
Take Care That the Curry Leaves Do not Get Fried and Become Crisp. |
|
10
Done
|
Add Tomato Ketchup, Soy Sauce, Sriracha Sauce and Vinegar and Mix Well. |
|
11
Done
|
Add the Chicken and Mix Well So That the Sauce Mixture Coats the Chicken Well. |
|
12
Done
|
Stir Chicken and the For 3 Minutes on Medium Heat. |
|
13
Done
|
Add Sugar and Stir For Another Minute Till the Sugar Dissolves and the Chicken Gets a Nice Glaze. |
|
14
Done
|
Chicken 65 Is Now Ready to Be Served. |
|
15
Done
|
Serve as an Appetizer or a Cocktail Snack or Tapas. |
