Spicy, crispy bites of Chicken 65 tossed with flavorful Indo-Chinese fried rice. A fusion favorite that brings together the best of both worlds, perfect for a satisfying weeknight meal.
Prep20 min
Cook25 min
Servings4
Serving size: 2 cups
661cal
40gprotein
67gcarbs
25g
Ingredients
400 g Boneless Chicken (Cut into 1-inch cubes)
3 tbsp Thick Yogurt (Plain, full-fat)
1 tbsp Ginger Garlic Paste
1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat)
This indo_chinese dish is perfect for lunch. With 660.5 calories and 39.88g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Divided: 0.75 tsp for marinade, 0.5 tsp for rice)
2 cup Vegetable Oil (For deep frying)
4 cup Cooked Basmati Rice (Preferably day-old and refrigerated)
2 tbsp Sesame Oil (For stir-frying, adds flavor)
4 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
2 pcs Green Chilies (Slit lengthwise, adjust to taste)
10 pcs Curry Leaves (Fresh)
1 pcs Onion (Medium, finely chopped)
1 cup Mixed Vegetables (Finely chopped carrots, beans, and bell peppers)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (Adjust to your spice preference)
1 tsp Rice Vinegar
0.5 tsp Black Pepper Powder (Freshly ground for best flavor)
0.25 cup Spring Onion (Greens only, chopped for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken cubes, thick yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, lemon juice, and 0.75 tsp of salt.
Mix thoroughly until the chicken is evenly coated in the marinade.
Add the rice flour and cornflour, and toss again to ensure each piece is well-coated. This creates the crispy layer.
Set aside to marinate for at least 20 minutes at room temperature.
2
Fry the Chicken
Heat vegetable oil for deep frying in a kadai or deep pan over medium-high heat (around 180°C or 350°F).
Once hot, carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry for about 5-7 minutes, turning occasionally, until the chicken is deep golden brown, crispy, and cooked through.
Use a slotted spoon to remove the fried chicken and drain on a wire rack or paper towels. Set aside.
3
Prepare the Fried Rice Base
Heat sesame oil in a large wok or skillet over high heat until it just begins to smoke.
Add the minced ginger, garlic, slit green chilies, and curry leaves. Stir-fry for 30-45 seconds until fragrant.
Add the chopped onion and stir-fry for 1-2 minutes until it becomes translucent.
Toss in the mixed vegetables and continue to stir-fry on high heat for 2-3 minutes until they are tender-crisp.
4
Combine Rice and Sauces
Add the cooked and cooled rice to the wok. Use a spatula to gently break up any clumps without mashing the grains.
Drizzle the light soy sauce, red chili sauce, and rice vinegar over the rice. Sprinkle with black pepper powder and the remaining 0.5 tsp of salt.
Toss everything vigorously on high heat for 2-3 minutes, ensuring the rice and vegetables are well combined and heated through.
5
Finish and Serve
Add the crispy fried Chicken 65 pieces to the wok.
Gently toss for about 1 minute to combine everything without making the chicken soggy.
Garnish generously with chopped spring onion greens.
Serve immediately while hot for the best texture and flavor.
