Chicken 65

Instructions

1. 1 Marinate the chicken pieces with ginger-garlic paste, red chili powder, cornstarch, beaten egg, lemon juice, and salt. Mix thoroughly and refrigerate for at least one hour for the flavors to penetrate.
2. 2 Heat oil for deep frying to 180 degrees Celsius. Fry the marinated chicken pieces in small batches for five to six minutes each until they develop a deep red, crackling crispy exterior throughout.
3. 3 Remove the fried chicken with a slotted spoon and drain on paper towels. Keep them warm while you prepare the aromatic tempering that will give the dish its distinctive final character.
4. 4 In a wok or pan, heat two tablespoons of oil. Add the sliced garlic, slit green chilies, and curry leaves. Fry for one minute until the curry leaves crackle and the garlic turns golden.
5. 5 Add the fried chicken pieces to the wok and toss vigorously over high heat for two minutes, ensuring every piece gets coated with the aromatic garlic, chili, and curry leaf mixture.
6. 6 Squeeze fresh lemon juice over the chicken and toss once more. Serve immediately on a hot plate garnished with extra curry leaves and sliced onion rings for a true Chennai street food experience.