Classic Chicken 555: Spicy, Crispy, and Packed with Flavor

Chicken 555 is a fiery, flavor-packed dish popular in Indian restaurants and street food stalls. This dish is all about crispy fried chicken tossed in a spicy, tangy, and slightly sweet masala sauce. The crunch from the batter, combined with the punch of chilies, garlic, and curry leaves, makes it an addictive appetizer or side dish. Whether you’re making it for a party or just indulging in some spicy cravings, this recipe delivers restaurant-style Chicken 555 right in your kitchen!

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Classic Chicken 555

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Chinese, Indian

Servings 4

Equipment

• Mixing bowls
• Deep frying pan or wok
• Slotted spoon
• Tongs
• Paper towels
• Small saucepan

Ingredients

  

For Marination

• 500 g boneless chicken preferably thigh, cut into strips
• 2 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp corn flour
• 1 tbsp rice flour
• 1 egg
• Salt to taste

For Frying

• Oil for deep frying

For the Masala Sauce

• 2 tbsp oil
• 1 tsp mustard seeds
• 10-12 curry leaves
• 1 tbsp garlic finely chopped
• 2 green chilies slit
• 1 small onion finely chopped
• 1 tbsp red chili sauce
• 1 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tbsp water optional, to adjust consistency

Instructions

 

Step 1: Marinate the Chicken

1. In a large mixing bowl, combine chicken strips with ginger-garlic paste, red chili powder, turmeric, garam masala, soy sauce, and lemon juice. Mix well.
2. Add corn flour, rice flour, and egg to the bowl. Mix until the chicken is evenly coated. Let it marinate for at least 15 minutes for best results.
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Step 2: Fry the Chicken

1. Heat oil in a deep frying pan over medium-high heat.
2. Once the oil is hot, carefully drop in the marinated chicken pieces in batches. Do not overcrowd.
3. Fry until golden brown and crispy (about 4-5 minutes per batch).
4. Remove and place on paper towels to drain excess oil.

Step 3: Prepare the Masala Sauce

1. Heat 2 tbsp oil in a separate pan.
2. Add mustard seeds and let them splutter, then toss in curry leaves, chopped garlic, and green chilies. Sauté for 30 seconds.
3. Add chopped onions and sauté until translucent.
4. Stir in red chili sauce, soy sauce, tomato ketchup, and vinegar. Mix well.
5. If needed, add a splash of water to loosen the sauce.
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Step 4: Toss the Chicken

1. Add the fried chicken pieces to the sauce and toss well until evenly coated.
2. Cook for 2 minutes, allowing the chicken to absorb the flavors.
3. Remove from heat and serve hot!
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Pairings

• With Rice: Enjoy it with plain steamed rice or fried rice for a complete meal.
• With Bread: Pair with naan or garlic butter pav for a fusion twist.
• With Drinks: A chilled mango lassi or a simple lime soda balances the heat beautifully.

FAQs

1. Can I use chicken breast instead of thigh?

Yes, but chicken thigh is preferred for its juiciness. If using breast meat, avoid overcooking to prevent dryness.

2. How spicy is this dish?

It’s moderately spicy. You can adjust the heat by reducing or increasing the red chili powder and green chilies.

3. Can I air-fry the chicken instead of deep-frying?

Yes! Preheat your air fryer to 200°C (400°F), place the marinated chicken in a single layer, and air-fry for 12-15 minutes, flipping halfway.

4. Can I prepare this in advance?

You can marinate the chicken ahead of time and refrigerate it for up to 8 hours. Fry and toss in the sauce just before serving for the best texture.