Spicy Chicken 555 recipe Andhra style starter inspired from Meghana Foods in Bangalore.
Chicken 555 is one of the very popular starters you will find in Bangalore based restaurants. I have no idea as to why its called as 555. Chicken 555 is nothing but fried chicken strips tossed in a spicy, herby masala with a lavish amount of garlic. Its one of my son’s favorite and especially the one that comes from Meghana foods. I will not say that this actually tastes exactly like the one from Meghana but its close. Here is the recipe for Chicken 555, my style.
Here are some of the items that will be helpful for making this recipe. Non Stick Pan Turmeric Powder with natural oils Coriander Powder Red Chilli Powder Soy Sauce
Here is the video of how to make chicken 555
Here is the step by step tutorial of how to make chicken 555 Cut the boneless chicken breasts into thin strips. To the strips add in the egg, turmeric and salt.
Mix well to combine.
Add in the corn starch and maida. Mix well to combine. Marinate for 30 minutes.
Traditionally the chicken is deep fried. I have shallow fried the chicken today to keep it a little healthy. Heat vegetable oil in a pan and add in the chicken strips one by one to the pan. Fry for two minutes. Turn after two minutes and cook for a couple of minutes more. The chicken cooks really fast. Dont cook for a long time as the chicken will become hard. Just cut a small strip of the cooked chicken. If the the insides of the chicken looks white and not pink, the chicken is done. Remove from the pan and drain on paper towels. Repeat with the remaining chicken. Set aside.
Heat oil in a pan and add in the fennel seeds. Add in the minced ginger, finely chopped garlic and finely chopped onions. Saute for a couple of minutes.
Add in the turmeric powder, salt, coriander powder, red chilli powder, green chillies and the red chilli flakes. If you want a very spicy chicken 555, up the amount of chopped green chillies. Sauté for a minute.
Add in the curry leaves, mint leaves, coriander leaves and spring onion. Make sure all these herbs are chopped fine. Cook for a minute.
Add in quarter cup of water and cook for a minute. Add in the chicken strips and toss well to coat.
Add in the soy sauce and lime juice. Toss well to coat. If you want a tangier 555, add a tablespoon of tomato ketchup at this stage and toss well.
Serve hot.
Frying the chicken strips
500 grams boneless chicken breast 1 egg 1/2 teaspoon turmeric powder 1/2 teaspoon salt 2 tablespoon maida (all purpose flour) 1/4 cup corn flour / starch 3 tablespoon vegetable oil for frying
Other Ingredients
1 tablespoon vegetable oil 1/4 teaspoon fennel seeds 1/2 inch piece ginger, minced 2 pods garlic, finely chopped 1/4 cup onion, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon salt 1 teaspoon coriander powder 1 teaspoon red chilli powder 2 green chillies, finely chopped 1 teaspoon red chilli flakes 1 sprig curry leaves, finely chopped 1/4 cup mint leaves, finely chopped 2 tablespoon coriander leaves, finely chopped 2 tablespoon spring onion, finely chopped 1/4 cup water 1 teaspoon soy sauce 1 tablespoon lime juice
Cut the boneless chicken breasts into thin strips. To the strips add in the egg, turmeric and salt. Mix well to combine. Add in the corn starch and maida. Mix well to combine. Marinate for 30 minutes.
Heat vegetable oil in a pan and add in the chicken strips one by one to the pan. Fry for two minutes. Turn after two minutes and cook for a couple of minutes more. Remove from the pan and drain on paper towels. Repeat with the remaining chicken. Set aside.
Heat oil in a pan and add in the fennel seeds. Add in the minced ginger, finely chopped garlic and finely chopped onions. Sauté for a couple of minutes. Add in the turmeric powder, salt, coriander powder, red chilli powder, green chillies and the red chilli flakes. Sauté for a minute. Add in the curry leaves, mint leaves, coriander leaves and spring onion. Make sure all these herbs are chopped fine. Cook for a minute.
Add in quarter cup of water and cook for a minute. Add in the chicken strips and toss well to coat.
Add in the soy sauce and lime juice. Toss well to coat. If you want a tangier 555, add a tablespoon of tomato ketchup at this stage and toss well. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 20m
Frying the chicken strips
500 grams boneless chicken breast 1 egg 1/2 teaspoon turmeric powder 1/2 teaspoon salt 2 tablespoon maida (all purpose flour) 1/4 cup corn flour / starch 3 tablespoon vegetable oil for frying
Other Ingredients
1 tablespoon vegetable oil 1/4 teaspoon fennel seeds 1/2 inch piece ginger, minced 2 pods garlic, finely chopped 1/4 cup onion, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon salt 1 teaspoon coriander powder 1 teaspoon red chilli powder 2 green chillies, finely chopped 1 teaspoon red chilli flakes 1 sprig curry leaves, finely chopped 1/4 cup mint leaves, finely chopped 2 tablespoon coriander leaves, finely chopped 2 tablespoon spring onion, finely chopped 1/4 cup water 1 teaspoon soy sauce 1 tablespoon lime juice
Cut the boneless chicken breasts into thin strips. To the strips add in the egg, turmeric and salt. Mix well to combine. Add in the corn starch and maida. Mix well to combine. Marinate for 30 minutes.
Heat vegetable oil in a pan and add in the chicken strips one by one to the pan. Fry for two minutes. Turn after two minutes and cook for a couple of minutes more. Remove from the pan and drain on paper towels. Repeat with the remaining chicken. Set aside.
Heat oil in a pan and add in the fennel seeds. Add in the minced ginger, finely chopped garlic and finely chopped onions. Sauté for a couple of minutes. Add in the turmeric powder, salt, coriander powder, red chilli powder, green chillies and the red chilli flakes. Sauté for a minute. Add in the curry leaves, mint leaves, coriander leaves and spring onion. Make sure all these herbs are chopped fine. Cook for a minute.
Add in quarter cup of water and cook for a minute. Add in the chicken strips and toss well to coat.
Add in the soy sauce and lime juice. Toss well to coat. If you want a tangier 555, add a tablespoon of tomato ketchup at this stage and toss well. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/chicken-555/
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