Chicken 65 is a South Indian classic — crispy, deep-fried chicken tossed in a fiery tempering of
curry leaves, garlic, and green chilies. This version uses Zing Sauce in both the marinade and the
final toss for extra depth beyond the usual chili powder base.
Prep Time: 15 minutes (+ 30 minutes marinating)
Cook Time: 15 minutes
Servings: 4
INGREDIENTS
- 1 lb boneless chicken, cut into bite-sized pieces
- 2 tbsp Zing Sauce
- 1 tbsp ginger-garlic paste
- 1 tbsp yogurt
- ½ tsp turmeric
- Salt to taste
- 1 tbsp cornstarch
- 1 tbsp rice flour
- 1 egg
- Oil for deep frying
FOR THE TEMPERING
- 1 tbsp oil
- 10-12 curry leaves
- 2 green chilies, slit
- 2 cloves garlic, minced
- 1 tbsp Zing Sauce
INSTRUCTIONS
1. In a bowl, combine chicken with Zing Sauce, ginger-garlic paste, yogurt, turmeric, and salt. Marinate for at least 30 minutes (overnight for best results).
2. Add cornstarch, rice flour, and egg to the marinated chicken. Mix until each piece is well coated.
3. Heat oil in a deep pan to 350°F. Fry chicken in batches until golden and crispy, about 5-6 minutes per batch. Drain on paper towels.
4. In a separate pan, heat 1 tbsp oil. Add curry leaves, green chilies, and minced garlic. Sauté for 30 seconds until fragrant.
5. Add 1 tbsp Zing Sauce to the tempering and toss the fried chicken until evenly coated.
6. Serve hot as an appetizer.
CHEF'S NOTES
For extra crispy chicken, double-fry it — fry once, let rest 5 minutes, then fry again briefly before tossing in the tempering. Adjust the Zing Sauce quantity in the tempering for more or less heat. Best served immediately while hot and crispy.
Looking for another Zing Sauce chicken recipe? Try our Spicy Indian Chili Chicken Wings.