Week 9 – 2021

This is another post from the series “I tried something new this week”.

For this recipe I used a lot of chicken so it will yield about 4 big portions but I guess that is what happens when you defrost an entire pack of chicken breast and get really excited about a recipe that you wanted to try for a long time!

Ingredients (4 portions)

For the chicken batter:

• 600g chicken breast
• 2 tsp salt
• 2 tsp chilli powder
• 2 tsp coriander powder
• 1 tsp Garam Masala
• 3 tsp grated ginger
• 3 tsp grated garlic
• 6 tbsp plain wheat flour
• 4 tbsp lemon juice
• 3 eggs
• oil for deep frying

For frying and coating the chicken at the end:

• 3 tbsp oil
• 2 tsp cumin seeds
• 2 tbs chopped garlic
• 3 tbsp Gochujang paste
• 5-6 dried chillies
• 15-20 curry leafs

Method

Step 1 – prepare the batter and marinate the chicken

Dice the chicken breast into 2 cm cubes and add to a large bowl. The add all the ingredients for the batter: salt, chilli powder, coriander powder, garam masala spice, grated ginger and garlic, flour and lemon juice.

Mix everything together, then beat the eggs and add them to the chicken and mix again until the chicken is coated in the batter mix. Let it marinate for about 15 minutes.

Step 2 – deep fry the chicken

Heat up oil in a deep pan so that the chicken pieces would be covered in oil when fried. I used medium high temperature and when the oil was hot I added the chicken covered in batter in small batches and fried each batch for about 4 minutes .

Step 3 – coat the chicken in the Gochujang mix

After you have deep fried the chicken get another pan and add the 3 tbsp of oil with the cumin seeds and chopped garlic. Fry together for about 1-2 minutes and then add the dried chillies, the Gochujang paste and the curry leaves. Add a splash of water and mix well together.

Add the deep fried chicken to the pan and stir until the chicken is coated well.

The chicken is now ready to serve!

Tips

• The chicken can be served with rice or a salad, it’s fairly spicy so it goes well with a side that can absorb some of that spice
• The Gochujang paste is delicious but it’s a chilli paste that has a slightly darker colour so if you want your chicken 65 to have that amazing red vibrant colour you can use a different red chilly paste.
• Instead of a regular chilli powder you can use Kashmiri chilli powder which is delicious as well, a lot of restaurants use that for chicken 65