Chicken 65 Recipe - Marion's Kitchen (2024)

Chicken 65 Recipe - Marion's Kitchen (4)

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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

  • Chicken 65 Recipe - Marion's Kitchen (6)

    Combine the ingredients for the marinade in a large dish or bowl. Add the chicken and stir to coat.

  • Chicken 65 Recipe - Marion's Kitchen (7)

    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.

  • Chicken 65 Recipe - Marion's Kitchen (8)

    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.

  • Chicken 65 Recipe - Marion's Kitchen (9)

    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.

  • Chicken 65 Recipe - Marion's Kitchen (10)

    Serve the chicken with onion, lemon wedges and scatter over the fried curry leaves.

  • Chicken 65 Recipe - Marion's Kitchen (11)

    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

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              Chicken 65

              Chicken 65 Recipe - Marion's Kitchen (16)

              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.

              PREP TIME20 minutes
              COOK TIME15 minutes
              SERVES4

              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

              • Chicken 65 Recipe - Marion's Kitchen (17)

                Combine the ingredients for the marinade in a large dish or bowl. Add the chicken and stir to coat.

              • Chicken 65 Recipe - Marion's Kitchen (18)

                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.

              • Chicken 65 Recipe - Marion's Kitchen (19)

                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.

              • Chicken 65 Recipe - Marion's Kitchen (20)

                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.

              • Chicken 65 Recipe - Marion's Kitchen (21)

                Serve the chicken with onion, lemon wedges and scatter over the fried curry leaves.

              • Chicken 65 Recipe - Marion's Kitchen (22)

                Notes:

                – You can use Kashmiri red chilli powder here instead if you’re able to find it in your local area.

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              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

              Chilli Sauces

              About Us

              Returns and Exchanges

              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

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              Chicken 65 Recipe - Marion's Kitchen (2024)
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