A flavorful delight with the tang of spices and the richness of cashews, perfect for kick-starting any meal!
Ingredients
For the Chicken
chicken breast, cut into small strips380g
salt1/4tsp
garlic paste1/2tsp
ginger paste1/2tsp
white pepper1/2tsp
egg white1piece
cornflour2tbsp
all-purpose flour (maida)2tbsp
baking soda1pinch
water1tbsp
cooking oil2tbsp
For the Sauce
unsalted butter1 1/2tbsp- garlic, finely chopped1 1/2tsp
- ginger, finely chopped1 1/2tsp
dry red chilies, whole2piece
green chilies, chopped3piece
cashew nuts, ground into powder1tbsp
Kashmiri red chili powder1tsp
garam masala1tsp
tomato ketchup2tbsp
soy sauce1tsp
chili sauce1tbsp
white vinegar1tsp
plain yogurt2 1/2tbsp
sugar1pinch- salt1pinch
- white pepper, for garnish1pinch
- cashew nuts, ground into powder, for garnish1tbsp
fresh coriander, chopped, for garnish1sprig
Nutrition (per serving)
Calories
311.0kcal (15.55%)
Protein
24.4g (48.76%)
Carbs
23.1g (8.41%)
Sugars
1.4g (2.76%)
Healthy Fat
10.3g
Unhealthy Fat
4.6g
% Daily Value based on a 2000 calorie diet
How to make Chicken 555 Starter
Prepare the Chicken
- Step 1
In a bowl, combine the chicken strips with salt, garlic paste, ginger paste, white pepper, egg white, cornflour, all-purpose flour, baking soda, and water. Mix well to coat the chicken evenly.
- Step 2
Heat oil in a frying pan and fry the chicken strips for 4-5 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Make the Sauce
- Step 1
In a wok, heat cooking oil and unsalted butter. Add chopped garlic, ginger, and dry red chilies. Sauté until fragrant.
- Step 2
Add the chopped green chilies and cashew nuts, and sauté for another 30-40 seconds.
- Step 3
Reduce the heat and add Kashmiri red chili powder and garam masala. Quickly add a splash of water to prevent the spices from burning.
- Step 4
Stir in the ketchup, soy sauce, chili sauce, and white vinegar, mixing well.
- Step 5
Add plain yogurt and stir until the sauce thickens.
Combine and Garnish
- Step 1
Season the sauce with a pinch of salt and sugar according to taste.
- Step 2
Add the fried chicken to the sauce, mixing well to ensure the chicken is thoroughly coated.
- Step 3
Serve hot and enjoy your delicious Chicken 555 as a starter!
Nutrition (per serving)
Nutrition (per serving)
Calories
311.0kcal (15.55%)
Protein
24.4g (48.76%)
Carbs
23.1g (8.41%)
Sugars
1.4g (2.76%)
Healthy Fat
10.3g
Unhealthy Fat
4.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is hot enough before frying the chicken to achieve a crispy texture.
Adjust the amount of green chilies according to your spice preference.
You can use store-bought garlic and ginger paste to save time.
FAQS
What is the best way to store leftover Chicken 555 Starter?
To store leftover Chicken 555 Starter, place it in an airtight container and refrigerate it for up to 3 days. When you're ready to enjoy it again, reheat in a pan over medium heat to retain its crispy texture.
Can I make Chicken 555 Starter gluten-free?
Yes, you can easily make Chicken 555 Starter gluten-free by substituting all-purpose flour with a gluten-free flour blend or cornstarch. Ensure that the soy sauce is also gluten-free to maintain dietary compatibility.
What can I serve with Chicken 555 Starter for a complete meal?
Chicken 555 Starter pairs well with steamed rice or naan bread. You can also serve it alongside a fresh salad or some spicy pickles to complement the flavors.
How can I adjust the spice level in Chicken 555 Starter?
To adjust the spice level in Chicken 555 Starter, you can reduce the number of green chilies or omit the dry red chilies. Alternatively, if you prefer more heat, add extra green chilies or a dash of hot sauce to the sauce mixture.
What are some good substitutions for cashew nuts in Chicken 555 Starter?
If you're looking for substitutions for cashew nuts in Chicken 555 Starter, you can use ground almonds or sunflower seeds for a similar texture. If nut allergies are a concern, simply omit the nuts altogether and consider adding a bit more yogurt for creaminess.
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@afsheenmushtaq
I am not a professional chef, but I love cooking. I am not a professional chef, but I love cooking....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia