Chicken 65

Serve as an appetizer or entree with rice.





In a large bowl combine the cut up chicken thighs and all of the chicken marinade ingredients. Let the chicken marinade for at least one hour in the fridge or up to overnight. 

Right before you are ready to deep fry, add the flour, cornstarch, and egg white to the chicken marinade. Mix until evenly combined and set aside. 

In a deep fryer filled no more than 1/2 way up with vegetable oil, heat the oil to 350 degrees Fahrenheit. Deep fry the chicken pieces in batches for 4-5 minutes per batch. Drain the deep fried chicken on a wire rack on top of a baking sheet and immediately season the chicken with salt. Then, deep fry the green chilies for 1-2 minutes and set aside. 

Next in a wok or large pan on medium/high heat, add 1 Tbsp of oil. Once the oil is hot add the ginger, garlic, and fried green chilies. Stir fry for 1 minute then add the red chili powder and the fried chicken. Toss the chicken in the chili oil until the chicken is evenly coated. Then you are ready to finish with a little lemon juice and season to taste with salt. 

Serve as an appetizer or a entree! 



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