Chicken 65 is a South Indian specialty with a Chinese twist. This dish is a crowd favorite and if you ever visit South India, you will be surprised to see this dish as part of the menu of each and every restaurant! That’s how much people love it.
In a large bowl, combine the turmeric powder, red chili powder, coriander powder, cumin powder, salt, garam masala, ginger-garlic paste, black pepper, lemon juice, coriander leaves, and chicken pieces.
Mix until all of the chicken is coated then set aside for 15 to 30-minutes to marinate.
Preheat the oven to 400°F/200°C.
Whisk the egg and pour over the marinated chicken along with the cornstarch, rice flour, and oil. Coat the chicken well until. If the coating is too thin, add additional cornstarch, and if too thick, add a small amount of water.
Line a baking sheet with parchment paper then top with a wire rack.
Place the coated chicken pieces onto the wire rack and spray the tops with olive oil spray or brush with oil.
Bake for 10 minutes then turn the pieces and place back into the oven.
Continue baking for an additional 8 to 10 minutes or until cooked through and 165°F internally.
While the chicken is in the oven, prepare the sauce by mixing together the red chili sauce, ketchup, black pepper, chili powder, salt, and garam masala. Set aside.
In a large skillet, heat oil over medium heat, and add in the mustard seeds, curry leaves, and garlic. Saute for 1 minute until aromatic.
Add the prepared sauce with an additional ½ cup water to the skillet and bring the mixture to a boil. Continue cooking 4 to 5 minutes, stirring regularly, until the sauce thickens.
Once the chicken is cooked through, remove from the oven and toss in the sauce so well coated.
Serve hot with lemon wedges and additional sides as desired.
In some places, Chicken65 is served as a dry dish without the sauce. If you like dry chicken then you can serve the dish after Step 4 with a lemon wedge and some onions to go with it.