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If you’re craving a snack that brings the bold, vibrant flavors of Indian street food to your kitchen, look no further than this Easy Chicken 65: Saucy, Fiery, Irresistible Indian-Style Chicken Snack Recipe. It’s packed with robust spices, crispy fried chicken bites, and a lip-smacking sauce that’s both tangy and fiery. The perfect balance of heat and tang, this snack is a guaranteed crowd-pleaser whether you’re hosting friends or simply treating yourself to something utterly delicious and comforting.

Ingredients You’ll Need

A close-up of many small pieces of fried food covered in a thick, red sauce with visible texture from spices and herbs. One piece is split in half, showing a white inside that looks soft and cooked. There are some green leaves mixed with the fried pieces, and the food is served on white paper with red oil stains, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for straightforward ingredients, each carefully chosen to build layers of flavor and irresistible texture. From the warming spices to the silky yogurt and crisping coatings, every element plays a crucial role in delivering an authentic Chicken 65 experience.

Boneless chicken breast (1 lb): Cut into bite-sized cubes for quick, even cooking and perfect bite-sized morsels.
Red chili powder (1-1 ½ tsp): Provides that signature spicy kick; Kashmiri chili powder works nicely for mild heat and vibrant color.
Freshly ground black pepper (1 tsp): Adds subtle warmth and depth to the spice profile.
Sea salt (1 ½ tsp): Enhances all the flavors and ensures the chicken is perfectly seasoned.
Baking soda (¼ tsp): Helps tenderize the chicken and create a crisp coating.
Small egg (1, whisked): Binds the coating to the chicken for that perfect crunch and coating adherence.
Corn starch (¼ cup + 1 tbsp): Creates a light, crunchy batter that crisps up beautifully.
All-purpose flour (2 tbsp): Provides structure and a golden finish to the fried chicken.
Water (1 tbsp, if needed): Adjusts batter consistency to keep it easy to coat without clumping.
Neutral oil (as needed for frying): Choose grapeseed or vegetable oil for clean frying without overpowering flavors.
Water (¼ cup): Used in the sauce; also mixes with optional food coloring for authentic vibrance.
Red or deep orange food color (⅛ tsp, optional): Adds traditional vivid hue to the final dish.
Neutral oil (¼ cup) for tempering: Used for sautéing spices and aromatics in the tarka.
Cumin seeds (1 ½ tsp): Burst with earthy aroma when toasted in oil, forming the base of the sauce.
Garlic cloves (2, thinly sliced): Infuse the oil with flavor and a bit of sweetness once browned.
Mild green chili peppers (2-3): Add gentle heat and freshness that balance the fiery sauce.
Whole dried red chili peppers (5): Provide smoky heat and a classic texture to the tarka.
Garlic paste (1 tsp): Deepens the garlicky punch without the texture of fresh minced garlic.
Ginger paste (1 tsp): Offers a zesty brightness that complements the garlic and chilies.
Fresh curry leaves (3 sprigs): Bring a distinctive, almost citrusy aroma essential in South Asian cooking.
South Asian-style chili garlic sauce (⅓ cup): The heart of the sauce with intense tang and heat, brands like National or Mitchell’s work brilliantly.
Plain whole milk yogurt (⅓ cup, whisked): Adds creaminess and cuts through the heat for balanced flavor.
Sea salt (⅛ heaping tsp): For seasoning the sauce perfectly.
Lemon wedges (optional): A fresh squeeze adds a bright contrast when serving.

How to Make Easy Chicken 65: Saucy, Fiery, Irresistible Indian-Style Chicken Snack Recipe

Step 1: Marinate the Chicken

Start by rinsing the chicken cubes under cold water, then pat them dry thoroughly. This step ensures better adhesion of the marinade and coating. Toss the chicken with red chili powder, black pepper, salt, and baking soda to infuse it with that signature spicy and tangy flavor while tenderizing the meat. Stir in the whisked egg, which acts as a glue for the coating, then add the cornstarch and all-purpose flour for crunch. If the mixture feels clumpy, incorporate a splash of water to loosen it. This marination sets the foundation for a crispy, flavorful snack.

Step 2: Heat the Oil for Frying

Use a deep frying pan or heavy-bottomed pot to heat the neutral oil to about medium-high heat, maintaining 325-350°F for perfect frying. The oil should be deep enough so the chicken pieces float and fry evenly without sticking. This ensures a crispy crust that locks in juicy tenderness. For those wanting a lighter version, this step can be adapted for air frying with some adjustments.

Step 3: Fry the Chicken Pieces

Carefully lower each chicken cube into the hot oil using tongs, making sure not to overcrowd the pan to maintain heat. Fry the chicken until every side attains a crispy, golden-brown perfection in about 4 to 5 minutes. Keeping the oil at a steady temperature is key; too low and the chicken will dry out, too high and the outside will burn before the inside cooks. Remove each batch with a slotted spoon and place them on a cooling rack or paper towels to drain excess oil.

Step 4: Prepare the Colored Water

In a small measuring cup or bowl, stir the red or deep orange food color into the reserved ¼ cup water. This adds the iconic vibrant hue to the sauce without artificial heaviness. Set aside while you prepare the rich aromatic tarka that builds the sauce flavor.

Step 5: Make the Tarka

Heat ¼ cup of neutral oil in a large pan over medium heat and add cumin seeds, sliced garlic, mild green chilies, and dried red chilies. Sauté them for about 2 minutes until the garlic browns lightly and the spices release their fragrant oils. Deglaze the pan with 2 tablespoons of water to lift all those deep flavors, then add garlic paste, ginger paste, and fresh curry leaves. Sauté for another 2 minutes until the aroma fills your kitchen—a crucial step that layers your sauce with traditional South Asian aromas.

Step 6: Simmer the Sauce

Add chili garlic sauce, whisked yogurt, and a pinch of salt. Bring the mixture up to a medium-high simmer and cook for 4 to 5 minutes, allowing the sauce to thicken and lose its raw chili taste. Pour in the colored water prepared earlier and simmer for another couple of minutes, enhancing both flavor and color. The result is a luscious, fiery sauce that clings perfectly to the crispy chicken.

Step 7: Combine and Finish

Gently add the fried chicken pieces to the sauce and toss them well to coat evenly. Let the chicken simmer in the sauce for 1 to 2 minutes so the flavors meld and the sauce thickens further. Taste to adjust the salt if needed. Serve immediately for the best texture and flavor punch.

How to Serve Easy Chicken 65: Saucy, Fiery, Irresistible Indian-Style Chicken Snack Recipe

A white bowl lined with crumpled white parchment paper holds a heap of bright red, saucy fried pieces mixed with green leafy herbs. The saucy pieces are textured and irregular in shape, glistening under the light. Around the bowl on a white marbled surface are scattered fresh green leaves and black pepper flakes. To the top left, a small white bowl contains four lemon wedges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To accentuate both the look and flavor, freshly squeezed lemon wedges are a bright, tangy companion that cut through the heat beautifully. Sprinkle finely chopped fresh coriander leaves if you’d like an herbal freshness, or add thinly sliced onions tossed in a little lemon for extra crunch and zing.

Side Dishes

This Easy Chicken 65: Saucy, Fiery, Irresistible Indian-Style Chicken Snack Recipe pairs wonderfully with fragrant basmati rice, which balances the intensity of the spices. You can also serve it alongside cooling cucumber raita or a simple green salad to freshen the palate between bites. For a more indulgent feast, naan bread works great to scoop up every bit of that luscious sauce.

Creative Ways to Present

Serve this dish in a rustic cast iron skillet right at the table to keep things warm and lively. For entertaining, pop the chicken bites on skewers for a fun finger food twist. Another idea is to layer the chicken atop a bed of crispy fried onions or crushed papads to add texture contrasts and stunning presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked chicken 65 in an airtight container. It keeps well in the refrigerator for up to 2 days and stays flavorful. Because the sauce thickens as it cools, you might want to loosen it with a splash of water or broth when reheating.

Freezing

You absolutely can freeze chicken 65 for longer storage. Place the cooled dish in a freezer-safe container or zip-lock bag, removing as much air as possible. It will maintain best quality for 1 to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture.

Reheating

For the most delicious results, reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. You can add a teaspoon or two of water to loosen the sauce if it has thickened. Avoid microwaving for extended time as this can toughen the chicken.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs will add a bit more juiciness and richness to the dish and hold up wonderfully to frying. Just cut them into similar-sized pieces for even cooking.

How spicy is this Easy Chicken 65: Saucy, Fiery, Irresistible Indian-Style Chicken Snack Recipe?

The spice level can be adjusted easily by varying the amount and type of chili powders and peppers used. Using Kashmiri chili powder reduces heat but keeps that vivid red color and flavor.

What if I don’t have South Asian-style chili garlic sauce?

You can substitute with any good-quality chili garlic sauce or even a mix of hot sauce and minced garlic paste. Just adjust quantity to taste so you maintain that bold and balanced flavor.

Is there a vegetarian alternative to Chicken 65?

Yes! Paneer or cauliflower florets can be marinated and cooked similarly to chicken, offering a delightful vegetarian twist with the same fiery spice and crispy texture.

Can I air fry the chicken instead of deep frying?

Definitely! Toss marinated chicken in spray oil and air fry at 375°F for 15-20 minutes, shaking halfway through. This method reduces oil while still achieving a crispy texture.

Final Thoughts

This Easy Chicken 65: Saucy, Fiery, Irresistible Indian-Style Chicken Snack Recipe has quickly become a favorite because it captures everything you want in a snack: bold flavor, crunchy texture, and that unmistakable tangy heat. It’s a recipe that’s approachable, rewarding, and perfect for sharing. Give it a try—you’ll be craving it again before you know it!

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