HOT WOK OFFER. 2 x free cookbooks with every wok purchase. Limited time only. SHOP NOW →
RECIPES
MK DAILY
FOOD PRODUCTS
SHOP
RECIPES
MK DAILY
FOOD PRODUCTS
SHOP
HOT WOK OFFER. 2 x free cookbooks with every wok purchase. Limited time only. SHOP NOW →
RECIPES
MK DAILY
SHOP
RECIPES
MK DAILY
SHOP
HOT WOK OFFER. 2 x free cookbooks with every wok purchase. Limited time only. SHOP NOW →
PRINT THIS
Jump to Recipe ↓
I hadn’t heard of Chicken 65 before until you guys started requesting a recipe for it! And I’m so glad I did because this fiery dish is so incredibly delicious! Hot and spicy but tangy and crunchy, it’s a symphony of texture and flavour.
WATCH THIS RECIPE
Chicken 65
PREP TIME
20 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients
600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 4cm (1.5”) cubes
vegetable oil, for deep-frying
1 cup cornflour (cornstarch)
2 large sprigs fresh curry leaves, leaves removed
3 tsp finely chopped ginger
2 garlic cloves, finely chopped
2 long green chillies, roughly chopped
1 tsp Korean gochugaru chilli powder
2 tbsp tomato ketchup
thinly sliced red onion, to serve
lemon wedges, to serve
Marinade:
2 tbsp natural yoghurt
2 tbsp fresh lemon juice
1 tbsp garam masala
1 tbsp sweet paprika*
1 tsp sugar
1/2 tsp sea salt
1/4 tsp white pepper
Steps
Combine the ingredients for the marinade in a large dish or bowl. Add the chicken and stir to coat.
Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon handle dipped into the oil forms small bubbles.
Meanwhile, add the cornflour to a tray or large bowl and add in half the chicken. Toss to coat. When the oil has reached temperature, tap off any excess flour from the chicken pieces, then cook the chicken in the oil for 5–6 minutes or until it’s golden and cooked through. Use a slotted spoon to transfer chicken to a wire rack placed over a baking tray. Repeat with remaining chicken. Now take half the curry leaves and add those to the oil. Fry for 2 minutes until crispy, then drain on paper towel.
Pour all but one tablespoon of the oil from the wok. Return the wok to high heat. Add the ginger, garlic, chilli, chilli powder and the remaining curry leaves. Cook, stirring for 1 minute or until aromatic. Add the ketchup and stir to combine. Add the chicken and toss to coat.
Serve the chicken with onion, lemon wedges and scatter over the fried curry leaves.
Notes:
– You can use Kashmiri red chilli powder here instead if you’re able to find it in your local area.
15-minute mealsBest-ever chicken recipesChickenDinnerLunchOne-panStir-fries
APPEARS IN THESE
Collections
- 15-minute meals
- Best-ever chicken recipes
- Chicken
- Chicken stir-fry recipes
- Chicken Thigh Recipes
- Fried chicken
- Dinner
- Lunch
- One-pan
- Stir-fries
What our customers say
0.0
Rated 0.0 out of 5
0.0 out of 5 stars (based on 0 reviews)
Excellent0%
Very good0%
Average0%
Poor0%
Terrible0%
RATE AND REVIEW
There are no reviews yet. Be the first one to write one.
Popular on Marion's Kitchen
Chicken 65
|
Ingredients
600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 4cm (1.5”) cubes
vegetable oil, for deep-frying
1 cup cornflour (cornstarch)
2 large sprigs fresh curry leaves, leaves removed
3 tsp finely chopped ginger
2 garlic cloves, finely chopped
2 long green chillies, roughly chopped
1 tsp Korean gochugaru chilli powder
2 tbsp tomato ketchup
thinly sliced red onion, to serve
lemon wedges, to serve
Marinade:
2 tbsp natural yoghurt
2 tbsp fresh lemon juice
1 tbsp garam masala
1 tbsp sweet paprika*
1 tsp sugar
1/2 tsp sea salt
1/4 tsp white pepper
Steps
Combine the ingredients for the marinade in a large dish or bowl. Add the chicken and stir to coat.
Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon handle dipped into the oil forms small bubbles.
Meanwhile, add the cornflour to a tray or large bowl and add in half the chicken. Toss to coat. When the oil has reached temperature, tap off any excess flour from the chicken pieces, then cook the chicken in the oil for 5–6 minutes or until it’s golden and cooked through. Use a slotted spoon to transfer chicken to a wire rack placed over a baking tray. Repeat with remaining chicken. Now take half the curry leaves and add those to the oil. Fry for 2 minutes until crispy, then drain on paper towel.
Pour all but one tablespoon of the oil from the wok. Return the wok to high heat. Add the ginger, garlic, chilli, chilli powder and the remaining curry leaves. Cook, stirring for 1 minute or until aromatic. Add the ketchup and stir to combine. Add the chicken and toss to coat.
Serve the chicken with onion, lemon wedges and scatter over the fried curry leaves.
Notes:
– You can use Kashmiri red chilli powder here instead if you’re able to find it in your local area.
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2022 Marion's Kitchen
Privacy Policy Terms of Service
Stay in touch with my latest recipes and updates!
Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
EXPLORE
WORK WITH US
GET HELP
Curry Paste
Recipes
Media Partnerships
Contact Us
Meal Kits
MK Daily
Content Production
Shipping and Delivery
Marion's Original Marinades
Shop
Marion's Original Salad Dressings
Where to Buy
@2021 Marion's Kitchen
Terms
Privacy Policy Terms of Service
Accessibility
Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
Privacy Policy Terms of Service
We use cookies on our website to enhance your browsing experience and to analyze our website traffic. By clicking “Accept”, you consent to the use of ALL cookies.
Manage consent
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
Cookie | Duration | Description |
---|---|---|
cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
viewed_cookie_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisem*nt cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.