Chicken 65 is a legendary South Indian appetizer that delivers an explosive combination of crispy texture and bold, fiery flavors that will awaken every taste bud. This vibrant red-orange dish features bite-sized pieces of tender chicken that are marinated in aromatic spices, coated in a light batter, and deep-fried to golden perfection before being tossed in a tangy, spicy sauce. What makes Chicken 65 truly special is its perfect balance of heat, tang, and savory depth – each piece packs a punch of ginger, garlic, curry leaves, and chilies that create layers of flavor complexity. Originally created in Chennai in the 1960s, this iconic dish has become a favorite across India and beyond for its addictive combination of crunch and spice. Whether served as a starter at dinner parties or enjoyed as a snack with friends, Chicken 65 brings restaurant-level excitement to your home kitchen.
Serves: 4 people as an appetizer
What You’ll Need
For the chicken marinade:
- 1 pound boneless chicken (thighs or breasts), cut into bite-sized pieces
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 teaspoon salt
For the batter and frying:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 2-3 tablespoons water (as needed)
- Oil for deep frying
For the final toss:
- 2 tablespoons oil
- 10-12 fresh curry leaves
- 3-4 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 medium onion, thinly sliced
- 1 tablespoon tomato ketchup
- 1 tablespoon soy sauce
- 1 teaspoon red chili powder
- 1/2 teaspoon black pepper powder
- Salt to taste
- Fresh coriander leaves for garnish
Marinating the Chicken
Cut your chicken into uniform bite-sized pieces, about 1-inch cubes. This ensures even cooking and makes the dish perfect for sharing. Place the chicken pieces in a bowl and add all the marinade ingredients – ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, lemon juice, and salt.
Mix everything thoroughly with your hands, making sure every piece of chicken is well-coated with the spice mixture. The chicken should have a beautiful orange-red color from the spices. Cover the bowl and let it marinate for at least 30 minutes, though 2 hours in the refrigerator will give you even better flavor penetration.
Preparing the Batter
While your chicken marinates, prepare the light batter that will create that signature crispy coating. In a bowl, whisk together the all-purpose flour and cornstarch. This combination gives you the perfect texture – flour for structure and cornstarch for extra crispiness.
Add the beaten egg to the flour mixture and whisk until smooth. Gradually add water, one tablespoon at a time, until you have a smooth batter that coats the back of a spoon but isn’t too thick. The consistency should be similar to heavy cream.
Getting Ready to Fry
Heat oil in a deep, heavy-bottomed pan or wok to 350 degrees. You’ll need enough oil to fully submerge the chicken pieces. If you don’t have a thermometer, test the oil by dropping a small amount of batter into it – it should sizzle immediately and rise to the surface.
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 10 minutes before frying. This helps ensure even cooking.
Frying to Golden Perfection
Working in small batches to avoid overcrowding, dip each piece of marinated chicken into the batter, letting excess drip off. Carefully lower the coated chicken into the hot oil using a slotted spoon or tongs.
Fry for 4 to 5 minutes until the chicken is golden brown and crispy on all sides. The internal temperature should reach 165 degrees. Remove the fried chicken with a slotted spoon and place on paper towels to drain excess oil. Continue until all chicken is fried.
Creating the Final Flavor
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the curry leaves – they should sizzle and become aromatic immediately. Be careful as they might splutter. Add the slit green chilies and cook for 30 seconds until they release their aroma.
Add the sliced onions and cook for 2 to 3 minutes until they soften and become translucent. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Bringing Everything Together
Add the tomato ketchup and soy sauce to the pan, stirring quickly to combine. The mixture will sizzle and become fragrant. Add the red chili powder and black pepper, cooking for just 30 seconds to bloom the spices.
Immediately add all the fried chicken pieces to the pan and toss everything together vigorously. The chicken should be completely coated with the spicy mixture and heated through. This final toss is what gives Chicken 65 its characteristic flavor and gorgeous color.
Serving Your Masterpiece
Transfer your Chicken 65 to a serving platter and garnish generously with fresh coriander leaves. Serve immediately while the chicken is still hot and crispy. The contrast between the crunchy exterior and juicy interior, combined with the bold, spicy flavors, creates an unforgettable eating experience.
This dish is traditionally served with sliced onions, lemon wedges, and mint chutney on the side. The fresh elements help balance the heat and provide cooling relief between bites of this intensely flavorful chicken.
Chicken 65 is best enjoyed fresh and hot, making it perfect for gatherings where everyone can share from the same platter and experience the excitement of this legendary dish together.
