A Spicy, Crispy, Deep-Fried Legend Straight from South Indian Street Stalls

Chicken 65 isn’t just a recipe—it’s a rite of passage. Bold, crispy, deep red, and bursting with chili heat, it’s the kind of snack that grabs your taste buds by the collar and doesn’t let go. This street edition goes back to its roots: marinated thigh meat, double-fried until shatteringly crisp, then tossed in a wok with tempered curry leaves, green chilies, and garlic for that signature post-fry punch. Served with sliced onion, lime wedges, and zero apologies.

Ingredients

Serves 3–4

For the chicken marinade

• 500g boneless chicken thigh, cut into bite-sized pieces (1.1 lbs)
• 2 tbsp cornflour
• 1 tbsp rice flour (for crispness)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• Juice of ½ lime
• 1 egg white
• 1 tbsp curd or yogurt (optional for tenderness)

For tempering (street-style toss)

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chopped garlic
• 2 sprigs curry leaves
• 2–3 fresh green chilies, slit
• Optional: 1 tsp Kashmiri chili powder + 2 tbsp water for a red coating sauce

To fry

• Enough oil for deep frying

To serve

• Sliced onions, lime wedges, chopped coriander

Instructions

In a mixing bowl, combine the chicken with all marinade ingredients. Mix until the pieces are evenly coated and sticky. Let rest for at least 30 minutes, or up to overnight in the fridge.

Heat oil for frying in a deep pan. Once hot (about 180°C / 350°F), fry the chicken in batches until crisp and golden—about 5–6 minutes. For extra crunch, double fry briefly at a higher heat just before serving.

In a wok, heat 1 tbsp oil. Add mustard seeds, and when they splutter, toss in garlic, curry leaves, and green chilies. Sauté until aromatic.

Optional: Mix Kashmiri chili powder with a splash of water to form a paste and add it to the wok. Stir until you get a bright red, oily masala.

Toss the fried chicken 65 into the wok and coat with the tempered mixture. Stir-fry over high heat for 1–2 minutes until everything clings to the crispy pieces.

Serve immediately, garnished with onions, lime, and chopped coriander.

Cooking Tips

Use thigh meat for juiciness—breast meat dries out too fast under high heat. Rice flour gives a light, crunchy shell, while egg white helps the coating grip tightly. Don’t skip the post-fry toss—it adds the punchy aroma that defines true street-style Chicken 65. Want extra red? Use Kashmiri chili powder for color without overpowering heat. Serve hot, fast, and loud.