Chicken 65 is a spicy deep fried recipe made of chicken wings. It is very popular appetizer or snack served in almost all Indian restaurants. But with very little effort you can make this delicious snack at home exactly like restaurants.
Preparation time: 45 min
Cooking time: 20 min
- 10 Chicken wings
- 2 tablespoon Soya sauce
- 1 tablespoon Vinegar
- 1 teaspoon Ginger-garlic paste
- 2 tablespoon red Chilli paste
- 1 pinch red Colour(optional)
- 1 Egg
- 3 tablespoon chopped Coriander leaves
- 1/2 teaspoon Salt or as per your taste
- 1 teaspoon red Chilli flakes
- Cooking oil to deep fry
- For the coating
- 2 tablespoon All-purpose flour
- 2 tablespoon Cornflour
- 1 pinch Salt
- For garnishing
- 1 bunch Mint leaves
- Some Carrot and Cabbage Julienne and Lettuce
- Aluminium foil to wrap the bones
Clean and prepare the wings for the recipe. It’s necessary to cut wings in such a way that its bone should be visible.
Make chilli paste by grinding 6-7 soaked kashmiri dry red chilli with little water. You can add 1 pinch of red colour to the paste this time.
Collect all the ingredients for marination like ginger-garlic paste, soya sauce, vinegar, chilli paste, black pepper crush, salt, chilli flakes, egg and chopped coriander leaves.
Take chicken wings in a mixing bowl and add ginger-garlic paste, chilli paste, black pepper crush, soya sauce, vinegar and salt.
Mix well and then add coriander leaves and chilli flakes.Also add 1 egg and mix with your hand to incorporate everything very well.
Keep aside for atleast 1/2 an hour to marinate the wings well.
After 1/2 an hour add all purpose flour and cornflour to the chicken.
Mix well to coat the wing pieces completely with the mixture.
Heat sufficient oil to deep fry the wings.
Slide 3-4 wing pieces to hot oil at a time and fry in medium low heat.
Fry them slowly until they become crisp.
Transfer them to a kitchen towel.
Similarly fry all the wing pieces in batches.
Cut some carrot and cabbage in thin long strips to garnish.
Coat the bone parts of the wings with aluminium foil, transfer to serving plates and serve hot along with lettuce leaves, carrot -cabbage strips, mint leaves and any kind of sauce.