Chicken 65 is a world-famous, fiery, and ultra-crispy deep-fried South Indian chicken appetizer. Originating at the iconic Hotel Buhari in Chennai, this dish features bite-sized chicken pieces marinated in an aromatic blend of spices, yogurt, and curry leaves. It is typically served dry or lightly tossed in a tangy, spiced tempering of garlic and green chillies.
In a large bowl, thoroughly mix the chicken cubes with the yogurt, ginger-garlic paste, spices, lemon juice, and salt. Let it rest for at least 30 minutes to absorb the flavours.
Right before frying, mix in the egg, corn flour, and rice flour until a smooth, thick batter evenly coats every piece of chicken.
Heat oil in a kadhai on medium-high heat. Gently drop the chicken pieces in batches so you don't overcrowd the pan. Fry for 5 to 6 minutes until the crust turns golden-brown and ultra-crisp, then drain on paper towels.
Heat 1 tablespoon of oil in a separate pan. Sauté the chopped garlic, green chillies, and curry leaves for 30 seconds until highly aromatic. (If you like it saucy, stir in the ketchup and soy sauce now).
Add the fried chicken directly into the pan and toss rapidly for 1 minute on high heat to coat it evenly without losing the crunch. Remove from heat and serve screaming hot with lemon wedges and sliced raw onions.
