Chicken 65 ~ Indian Chicken Nuggets

Chicken 65 is one of my favourite comfort food when it comes to non vegetarian. I learned it from my cousin sister. Both my cousins cook wonderful, delicious and mouth watering non vegetarian (mostly chicken, fish, seafood and goat or lamb) dishes. Gosh! I have so much to learn from them.
So here goes the recipe for this mouth watering Chicken Appetizer.

Please don't ask me why it is called Chicken 65? not that I made exactly 65 pieces of chicken. Vague, isn't it? I will let you all know once I find it out.

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Chicken 65 ~ Indian Chicken Nuggets

Recipe Source: Satya Akka
Cuisine: South Indian Cuisine ~ Andhra
Preparation time: 25 minutes
Cooking time: 30 minutes

Ingredients:
3 pounds (1.4 kgs) tender chicken breasts
boneless, skinless and cubed into 1 inch pieces
3 tsp red chilli powder (adjust as per your spice level)
Juice of half lime or lemon
freshly ground black pepper
salt as per taste
for coating/batter:
½ tsp ajinomoto salt
¾ cup corn flour
2 tsp corn starch
2 tbsp corn meal (for crunchiness)
½ cup water
oil for deep frying
for garnishing:
roughly chopped onions and chopped cilantro

Method:

• Clean and cut chicken into one inch cubes and marinate with the first five ingredients in the list. Marinate overnight or at least 2 hours in the refrigerator.
• Prepare batter with rest of all ingredients from the list, add enough water to make a smooth batter similar to pancake consistency.
• Pour the batter over marinated chicken cubes, mix nicely so that all pieces are coated well. Deep fry the chicken pieces batch wise.
  
• Drain excess oil on a paper towel and garnish with freshly chopped onions and cilantro. Serve hot!!!
• The leftover pieces (if any) can be stored in a ziploc bag and heat it in oven at 350°F [176°C] or in microwave on high for 1 minute depending on the leftover quantity.

Curried Chicken Teriyaki Noodles

Curried Chicken Teriyaki with egg Noodles

I have this craving for "Anything Teriyaki" since I first tasted this dish at Chinese buffet. They had many varieties of chicken dishes like, ginger chicken, sesame chicken, orange chicken, barbeque chicken, honey chicken but I liked teriyaki chicken the most for its unique asian flavors. My version of teriyaki chicken is with egg noodles and few veggies and some dash of Indian flavors as I like my chicken to be little spicy.

You will find most of my recipes little spicy and hot as I love hot food. One can substitute the chicken with prawns/shrimps, tofu/soya chunks/mealmaker (for vegans). This is very quick and easy recipe for a lazy dinner; if you are really tired to cut those veggies, you can simply opt them out or use frozen vegetables, any which way works out great!

Source: My own
Cuisine: Japanese cuisine
Marination time: 1-2 hrs
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4
Ingredients:
1 ½ pounds of boneless, skinless chicken breasts
225 gms/ 8 ounces of dried egg noodles
6 baby carrots, thinly sliced on diagonal
1 green bell pepper, thinly sliced
1 medium onion, sliced you can use green onions too.
3-4 shallots, thinly sliced
1 cup baby corn
1 tsp cayenne pepper/chilli/mirchi powder
Salt as per taste
1 tbsp of sesame oil
2 tbsps cooking oil
For marination:
5 tbsps teriyaki sauce
2 tbsps worcestershire sauce
1 tsp of dijon mustard
1tsp black pepper powder
2 garlic cloves, minced
½ medium size onion, diced
2 green chillies, chopped
3-4 curry leaves, torn
2 tsps salt

marinated chicken breasts

baby corn, carrots, green bell pepper, onions and shallots

chicken strips marinated in the sauce for 1-2 hrs

Method:

1. For marination in a bowl add teriyaki sauce, dijon mustard, worcestershire sauce, minced garlic, chopped green chillies, diced onion, salt, pepper, torn curry leaves and mix well. To this add chicken breasts.
2. Flip the chicken breasts in the sauce, so that its submerged in the sauce, cover it and marinate for 1-2 hrs in the refrigerator and then slice the chicken into 1/3 inch thick strips, keep aside.
3. Meanwhile cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
4. Heat oil in a large skillet over high heat, add the marinated chicken pieces and sauté until no longer pink, about 2 minutes.
5. Add sliced red onions, carrots, green pepper and baby corn and add the leftover marinated sauce. Stir-fry until vegetables are crisp-tender and chicken is cooked through, about 2 minutes longer.
   
6. Add cayenne pepper, salt and stir then add the cooked noodles and toss to blend well.
   
7. Serve hot.
   

curried chicken teriyaki with egg noodles