Chicken 65 or chilli chicken dry
Chicken 65, How the name came?
There is a story. When British people ruling us, they couldn't pronounce most of our dish names(eg. kozhi-varuval). In the military menu list, this item was 65th item. So, they started calling the dish name as chicken65. Since most of the british people liked this dish, the name remained. - Details given by one of my reader in my comment box, so thought of posting it so the other readers can know about chicken 65 .
This is a recipe shared in by my friend Sheela. This dish can be served as a starter or as dry side dish with some spicy rice or chicken biryani :)
Bone less chicken - 3 lbs
Corn flour - 5 tsp
All purpose flour/maida - 3 tsp
Ginger garlic paste - 2 tbsp
Salt as needed
Chilli powder - 1 1/2 tbsp
Red food colour - a pinch ( optional)
Egg white - 2
Turmeric powder - 1/4 tsp
Oil for deep frying
Clean and cut chicken into small pieces, apply turmeric powder and wash well. Drain water and keep aside.
In a mixing bowl take corn flour, all purpose flour, ginger garlic paste and mix lightly. To it add 2 egg white and with a whisk/churner whisk well till the foam from the egg white comes up. To it add salt, chilli powder and food colour and mix. Then add the cut chicken pieces and mix well so everything gets mixed up and keep it aside for 2 - 3 hours.
Heat oil in a frying pan and drop the marinated chicken pieces in small batches and deep fry till crisp. The egg binding will help to retain the juice inside, so when you have a bind you can feel the crispness and also the juicy taste of the chicken.
Sending this entry to Viki's "The Potluck Chicken"