Chicken 65 was a dish introduced in 1965 at the Buhari Hotel restaurant in Chennai by its founder A.M. Buhari. Allegedly, there was a claim that this dish containing 65 chili peppers devised by an enterprising hotelier. {but they don’t say!!!} As explained by food enthusiast Mr. Aniruddha Chande Mumbai, ” The dish was the 65th number on the menu of the hotel, hence the name.

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Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack. The flavor of the dish can be attributed to red chilies but the exact set of ingredients for the recipe varies. It can be prepared using boneless {preferable}  or bone-in chicken and is usually served with onion and lemon garnish, though its not cast on stone.

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Yesterday, I got to host two friends “Mary and Judy” for dinner, and Mary is not a typical fan of chili or spicy foods unlike Judy and I, and clearly y’all understand by now that this is a REALLY spicy dish. I had to add a little teriyaki twist so that everyone can “Have the cake and eat it” with a smile and a full tummy.

Making “Chicken 65 with a teriyaki twist

Prep time: 5 mins  Cook time: 30 mins   Total Time: 35 mins

Serves: 3 pax

MAIN INGREDIENTS:

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  • 3 Boneless chicken breast {washed, cut into chew-able sizes}
  • 3 tablespoons of all purpose flour
  • 1/4 cup of veggie oil -frying

SEASONING USED:

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  • 1 tsp of salt
  • 1 -1/2 tsp of coriander powder
  • 1 tsp of black pepper
  • 1/2 tsp of chili flakes
  • 1 -1/2 tsp of paprika
  • 1 tsp of garlic powder
  • 2 tablespoons of soy sauce
  • 3 tablespoons of honey

GARNISH:

  • shredded coconut {Optional}
  • Sesame seeds

INSTRUCTIONS:

  1. place the cut chicken into a bowl or container, place in the ground spices and combine well.

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2. Pre-heat a pan with veggie oil on medium high heat. Add in the flour to the spiced up chicken and combine. Add in a dash of water to help in the mixing.

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3. Try and separate them once you place them in the oil. Fry the chicken till golden brown. Set them aside on paper towels.

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4. They should look something close to this as I continue cooking the remainder. The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely.

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5. Once all has been deep fried, in a skillet, add a 1/4 cup of water let it simmer for a minute. Add in 2 tsp of hot veggie oil and mix. Add in the soy sauce and the fried chicken and mix -on low heat for 2 mins. Drizzle in the honey, combine well, then turn off the heat.

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SERVE:

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Mary, initially boiled mixed veges and slightly seasoned them and we plaited it with the chicken to add “Pop of color, nutrients and flavor.

For the garnish, sprinkle sesame seeds and shredded coconut  to the chicken, and bon A petite!!

YUM”!!

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Love and Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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