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Crispy Chicken 65

Crispy Chicken 65 reads richness 5.8, umami 5.3 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Indian main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 5.8 · Umami 5.3 · Salinity 5.0 · Allium 4.4 · Heat 3.5 · Sweetness 3.0 · Funk & Ferment 3.0 · Warm Spice 2.7 · Sourness 2.5 · Herbaceous 2.1 · Earthy 1.4 · Floral 1.4 · Bitterness 1.3 · Nutty 1.2 · Fruity 0.9

What's in it (17)

Time & effort: about 46 min (16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 188.5 kcal, 11.9 g protein, 9.6 g fat, 14.3 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. In a large bowl, whisk together the yogurt, half the ginger and half the garlic (about 1 1/2 tbsp ginger and 4 cloves garlic), the paprika, 1 tsp of the cayenne, the turmeric, and 1 tsp of the salt. Add the chicken and toss to coat completely. Cover and refrigerate at least 30 minutes, up to 4 hours.
  2. Sprinkle the cornstarch and flour over the marinated chicken, crack in the egg, and toss with your hands until every piece is coated in a thick, clingy batter; season with the remaining 1/2 tsp salt.
  3. Pour the deep-frying oil into a heavy pot or Dutch oven to a depth of 2 inches and heat over medium-high to 350F. Working in 3-4 batches so the pot isn't crowded, fry the chicken until golden and just cooked through, 5-6 minutes per batch, turning once, to an internal temperature of 165F; lift to a wire rack set over a sheet pan.
  4. Once all the chicken has had its first fry, raise the oil temperature to 375F. Return the chicken to the oil in the same batches and fry again until deeply crisp and a shade darker, 1-2 minutes per batch; drain on the rack. This second fry is what keeps the crust crackling instead of going soft under the glaze.
  5. While the chicken rests, carefully ladle 2 tbsp of the frying oil into a large skillet set over medium heat. Add the remaining ginger and garlic along with the sliced Fresno chiles and cook, stirring, until fragrant and the garlic turns pale gold, 45-60 seconds; don't let it brown.
  6. Stir in the ketchup, soy sauce, and the remaining 1/2 tsp cayenne. Bring to a bubble and cook, stirring, until glossy and slightly thickened, about 1 minute.
  7. Add the fried chicken to the skillet and toss constantly until every piece is lacquered in the red glaze and the chiles cling to the crust, about 1 minute.
  8. Pile onto a platter, scatter with the scallions, and serve immediately over rice while the crust is still shattering-crisp.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.