Chicken 65 Fried Rice
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.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.
- c.Mix thoroughly until the chicken is evenly coated in the marinade.
- d.Add the rice flour and cornflour, and toss again to ensure each piece is well-coated. This creates the crispy layer.
- e.Set aside to marinate for at least 20 minutes at room temperature.
- 2
Step 2
- a.Fry the Chicken
- b.Heat vegetable oil for deep frying in a kadai or deep pan over medium-high heat (around 180°C or 350°F).
- c.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.
- d.Fry for about 5-7 minutes, turning occasionally, until the chicken is deep golden brown, crispy, and cooked through.
- e.Use a slotted spoon to remove the fried chicken and drain on a wire rack or paper towels. Set aside.
- 3
Step 3
- a.Prepare the Fried Rice Base
- b.Heat sesame oil in a large wok or skillet over high heat until it just begins to smoke.
- c.Add the minced ginger, garlic, slit green chilies, and curry leaves. Stir-fry for 30-45 seconds until fragrant.
- d.Add the chopped onion and stir-fry for 1-2 minutes until it becomes translucent.
- e.Toss in the mixed vegetables and continue to stir-fry on high heat for 2-3 minutes until they are tender-crisp.
- 4
Step 4
- a.Combine Rice and Sauces
- b.Add the cooked and cooled rice to the wok. Use a spatula to gently break up any clumps without mashing the grains.
- c.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.
- d.Toss everything vigorously on high heat for 2-3 minutes, ensuring the rice and vegetables are well combined and heated through.
- 5
Step 5
- a.Finish and Serve
- b.Add the crispy fried Chicken 65 pieces to the wok.
- c.Gently toss for about 1 minute to combine everything without making the chicken soggy.
- d.Garnish generously with chopped spring onion greens.
- e.Serve immediately while hot for the best texture and flavor.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest fried rice, use day-old, refrigerated rice. The cold, dry grains separate easily and won't turn mushy.
- 2Do not overcrowd the pan when frying the chicken. Frying in batches ensures the oil temperature stays high, resulting in a crispier coating.
- 3Maintain high heat throughout the stir-frying process to achieve the classic smoky 'wok hei' flavor.
- 4Ensure all your vegetables and sauces are prepped and ready before you start stir-frying, as the process is very fast.
- 5For an extra layer of flavor, you can add a beaten egg to the wok after sautéing the vegetables, scramble it, and then add the rice.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or firm tofu. The marination and frying process remains the same.
SeafoodSeafood
Use 400g of peeled and deveined prawns. Marinate for only 15 minutes and fry for 2-3 minutes until just cooked.
Extra VegetablesExtra Vegetables
Add other vegetables like mushrooms, baby corn, or shredded cabbage along with the mixed vegetables for more texture and nutrients.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili sauce, or add a teaspoon of Szechuan sauce for a different kind of heat.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Provides Sustained Energy
The carbohydrates from the basmati rice provide a steady release of energy, keeping you fueled and active throughout the day.
Rich in Vitamins and Minerals
The variety of vegetables like carrots, beans, and bell peppers, along with aromatics like ginger and garlic, contribute essential vitamins, minerals, and antioxidants to the dish.
Frequently asked questions
This dish is high in protein but also high in calories and fat due to the deep-frying method. It's best enjoyed as an occasional treat rather than a daily meal. To make it healthier, you can pan-fry or air-fry the chicken instead of deep-frying.