Classic Chicken 555
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
- 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.
- 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.
Step 2: Fry the Chicken
- Heat oil in a deep frying pan over medium-high heat.
- Once the oil is hot, carefully drop in the marinated chicken pieces in batches. Do not overcrowd.
- Fry until golden brown and crispy (about 4-5 minutes per batch).
- Remove and place on paper towels to drain excess oil.
Step 3: Prepare the Masala Sauce
- Heat 2 tbsp oil in a separate pan.
- Add mustard seeds and let them splutter, then toss in curry leaves, chopped garlic, and green chilies. Sauté for 30 seconds.
- Add chopped onions and sauté until translucent.
- Stir in red chili sauce, soy sauce, tomato ketchup, and vinegar. Mix well.
- If needed, add a splash of water to loosen the sauce.
Step 4: Toss the Chicken
- Add the fried chicken pieces to the sauce and toss well until evenly coated.
- Cook for 2 minutes, allowing the chicken to absorb the flavors.
- Remove from heat and serve hot!
