Chicken 65

Ingredients

• Chicken (500g, cut into bite-sized pieces)
• Green chilies (4-5, slit lengthwise)
• Curry leaves (10-15 leaves)
• Vegetable oil (for deep frying)
• Egg (1, beaten)
• Corn flour (1/2 cup)
• Lemon juice (2 tablespoons)
• Ginger, grated (1 tablespoon)
• Salt (to taste)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 tablespoon)

Instructions

1. Clean and cut the chicken into bite-sized pieces.
2. In a large bowl, combine the chicken with red chili powder, turmeric powder, salt, grated ginger, and lemon juice. Mix well to ensure the chicken is coated in the spices. Cover and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).
3. After marinating, add the corn flour and beaten egg to the chicken mixture. Stir until all the pieces are evenly coated.
4. Heat vegetable oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small piece of batter into the oil; it should sizzle and rise to the surface.
5. Carefully add the marinated chicken pieces to the hot oil, in batches if necessary, to avoid overcrowding. Fry until golden brown and cooked through, about 5-7 minutes. Use a slotted spoon to remove the chicken and drain on paper towels.
6. In the same oil, add the curry leaves and slit green chilies. Fry for about 30 seconds until crispy.
7. Add the fried chicken back into the pan with the curry leaves and chilies. Toss gently to combine and coat the chicken with the aromatic flavors.
8. Serve hot, garnished with fresh lemon wedges on the side.