Iron Chef Ian: Chicken 65

November 15, 2020

Happy Diwali everyone! In celebration of this dish I wanted to make something special. This week’s recipe is Chicken 65. A dish that is spicy and best served with some white rice or naan bread.

  • 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces 
    1 egg, beaten 
  • 2 tablespoons cornstarch 
  • 1 ½ tablespoons minced garlic, divided 
  • 1 tablespoon minced ginger, divided 
  • 2 teaspoons salt 
  • ½ teaspoon ground black pepper 
  • vegetable oil for frying 
  • 2 tablespoons vegetable oil 
  • 1 teaspoon cumin seeds 
  • 2 serrano peppers, sliced into 1/4-inch pieces 
  • 2 tablespoons cumin powder 
  • 1 tablespoon chile powder, or less to taste 
  • ½ teaspoon ground black pepper 
  • salt to taste 
  • 6 fresh curry leaves, or more to taste 
  • 1 ½ tablespoons red chile-garlic paste 
  • 1 tablespoon ginger paste 
  • 5 drops red food coloring, or more as needed 
  • ½ cup water 
  • ¾ cup chopped fresh cilantro
  • Step 1
    Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
  • Step 2
    Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
  • Step 3
    Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chili powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chili-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
  • Step 4
    Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.
  1. Let the chicken marinate for up to two days for the most flavor.  
  2. Chicken thighs work well in this dish because of their higher fat content. 
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