Chicken 65

Name: Chicken 65
Prep time: PT21.00M
Cook time: PT23.00M
Total time: PT48.00M
Yield: 4.00

(0)

48Min

Challenging

Ingredients

4 Portions

3 pkts

MAGGI Fusian Mi Goreng Hot & Spicy Noodles

2 tbsps

ghee

3 tsps

Mustard Seed

10 g

curry leaves

4 tbsps

Sambal Oelek

1 cup

Onions, thinly sliced

50 g

Ginger, Crushed

Garlic Cloves

Green chilli, seeded and chopped

1 cup

Tomato Paste

2 tbsps

sweet dark soy sauce

2 tbsps

Light soy sauce

Tamarinds

2 tbsps

Rice Wine Vinegar

100 g

Lime Juice

400 g

Chicken thigh, skinless fillets

100 g

Ginger Puree

50 g

Lime Juice

225 g

tapioca flour

Egg

5 g

Red chilli

1 g

Salt

300 g

Vegetable Oil

50 g

Onions, thinly sliced

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Nutrition Value

Energy

1698.94 kcal

Protein

35.57 g

Carbohydrates

125.67 g

Sugars

59.65 g

Fats

117.68 g

Information per serving

Tomato & Tamarind Sauce
6 Min

Heat ghee in a medium frypan over medium heat. Add mustard seeds and curry leaves and cook until they start popping. Add the sambal oelek and onion. Cook, stirring, until onions are soft and caramelised.
Step 2
4 Min

Meanwhile, using a small food processor finely chop ginger, garlic and chillies. Add 4 tablespoons of the paste to the onion (reserve the remainder for later use). Cook until softened and fragrant, about 3-4 minutes.
Step 3
3 Min

Add tomato paste and cook for 2-3 minutes. Reduce the heat to low. Add soy sauces, tamarind and vinegar and simmer until oil starts to pool on the surface and sauce starts to thicken. Add lime juice, salt and sugar to taste.
Fried Chicken
10 Min

Place chicken into a bowl with the ginger, garlic and chilli paste, lime juice and salt and combine until evenly mixed. Set aside to marinate.
Step 5
5 Min

Heat oil in deep fryer to 170C
Step 6
2 Min

In a small food processor, pulse half of the instant noodles to a powder and place into a bowl. Roughly break the other remaining half by hand and add to the powder
Step 7
2 Min

Add the dry seasoning sachets and 2 tablespoons tapioca starch and mix well
Step 8
1 Min

In a second bowl, whisk eggs and set aside.
Step 9
1 Min

In the third bowl mix together remaining tapioca starch and 1 teaspoon salt.
Step 10
10 Min

Coat the marinated chicken pieces the seasoning and tapioca starch mixture then dip into egg and then into noodle coating mixture. Add to the hot oil, in batches and cook until golden brown, crunchy and chicken is cooked through, about 8-10 minutes.
Step 11
2 Min

Remove from the oil and place onto a wire rack. Immediately sprinkle with chaat masala
Step 12
2 Min

To serve, add the fried chicken into the sauce and toss through until completely coated. Transfer onto a serving plate and garnish with sliced onions, coriander and wedges of lime. Sprinkle with chaat masala and chilli powder and serve immediately

Tomato & Tamarind Sauce of 12

Heat ghee in a medium frypan over medium heat. Add mustard seeds and curry leaves and cook until they start popping. Add the sambal oelek and onion. Cook, stirring, until onions are soft and caramelised.

Step 2 of 12

Meanwhile, using a small food processor finely chop ginger, garlic and chillies. Add 4 tablespoons of the paste to the onion (reserve the remainder for later use). Cook until softened and fragrant, about 3-4 minutes.

Step 3 of 12

Add tomato paste and cook for 2-3 minutes. Reduce the heat to low. Add soy sauces, tamarind and vinegar and simmer until oil starts to pool on the surface and sauce starts to thicken. Add lime juice, salt and sugar to taste.

Fried Chicken of 12

Place chicken into a bowl with the ginger, garlic and chilli paste, lime juice and salt and combine until evenly mixed. Set aside to marinate.

Step 5 of 12

Heat oil in deep fryer to 170C

Step 6 of 12

In a small food processor, pulse half of the instant noodles to a powder and place into a bowl. Roughly break the other remaining half by hand and add to the powder

Step 7 of 12

Add the dry seasoning sachets and 2 tablespoons tapioca starch and mix well

Step 8 of 12

In a second bowl, whisk eggs and set aside.

Step 9 of 12

In the third bowl mix together remaining tapioca starch and 1 teaspoon salt.

Step 10 of 12

Coat the marinated chicken pieces the seasoning and tapioca starch mixture then dip into egg and then into noodle coating mixture. Add to the hot oil, in batches and cook until golden brown, crunchy and chicken is cooked through, about 8-10 minutes.

Step 11 of 12

Remove from the oil and place onto a wire rack. Immediately sprinkle with chaat masala

Step 12 of 12

To serve, add the fried chicken into the sauce and toss through until completely coated. Transfer onto a serving plate and garnish with sliced onions, coriander and wedges of lime. Sprinkle with chaat masala and chilli powder and serve immediately

Recipe PDF

With pictures

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Chicken 65

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Instruction

Tomato & Tamarind Sauce

Step 2

Step 3

Fried Chicken

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Tomato & Tamarind Sauce of 12

Step 2 of 12

Step 3 of 12

Fried Chicken of 12

Step 5 of 12

Step 6 of 12

Step 7 of 12

Step 8 of 12

Step 9 of 12

Step 10 of 12

Step 11 of 12

Step 12 of 12

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