Chicken 555 Recipe

Born in the bustling streets of India, Chicken 555 has since spread its wings to conquer palates globally. Whether it’s a laid-back family dinner or a vibrant gathering with friends, this dish has an uncanny ability to adapt to the vibe of any occasion. And before you wonder about the peculiar name, let me take you on a brief journey through the maze of flavors that sets this dish apart from your everyday chicken fare.

Drenched in an aromatic mix of herbs, spices, and the subtle kick of green chilies, this chicken dish is a treat for those who love a hint of heat and a punch of flavor in every bite. As someone who’s always on the lookout for unique recipes to jazz up my dinner routines, I stumbled upon this dish and knew it was something special. The allure of this dish isn’t just in its taste or the mystique of its quirky name; it lies in the experience of crafting a work of culinary art that promises to leave your taste buds dancing with joy.

How to make chicken 555

Chicken 555 is a popular Indian dish, mainly found in South Indian cuisine. It’s a spicy and flavorful appetizer or side dish made with boneless chicken pieces marinated in spices. It typically includes red chili powder, turmeric, ginger-garlic paste, garam masala, and sometimes yogurt or lemon juice.

Ingredients:

• 500g boneless chicken, cut into bite-size pieces
• 2 tablespoons soy sauce
• 1 tablespoon ginger-garlic paste
• 1 teaspoon black pepper powder
• 1-2 green chilies, finely chopped (based on your heat preference)
• 3 tablespoons cornflour
• 2 tablespoons all-purpose flour (maida)
• Salt to taste
• Vegetable oil for frying
• 1 tablespoon oil for sauté
• 10 curry leaves
• 10 cloves garlic, finely chopped
• 2 medium-sized onions, finely chopped
• 50g cashew nuts

Instructions:

Marinate the Chicken:

1. Combine the chicken pieces, soy sauce, ginger-garlic paste, black pepper powder, chopped green chilies, cornflour, and all-purpose flour in a bowl.
2. Add salt to your taste and mix everything well until the chicken is well-coated.
3. Allow it to marinate for about 30 minutes.

Fry:

1. After 30 minutes, heat the vegetable oil in a pan.
2. Once heated, stir the marinated chicken pieces and fry them until golden brown.
3. Remove and set aside on a paper towel to drain the excess oil.

Sauté:

1. In another pan, heat 1 tablespoon of oil.
2. Add curry leaves, chopped garlic, and chopped onions.
3. Sauté them until the onions become translucent.
4. Add the fried chicken pieces and cashew nuts to this mixture.
5. Stir for a few minutes till the chicken pieces absorb the flavors.

Expert Tips:

• Quality Matters: Always use good quality boneless chicken for this recipe.
• Frying Tip: Make sure your oil is hot enough before adding chicken, to ensure a crispy, golden exterior.
• A Touch of Citrus: To add a zing to the dish, squeeze a bit of lime juice before serving.
• Play with Spices: The recipe can be easily altered to adjust to your spice level preference. If you want it less spicy, reduce the quantity of black pepper powder and green chilies.

What to serve with

Chicken 555, with its bold flavors and delightful crunch, is quite a versatile dish that can be the star of your meal or an exceptional accompaniment.

Fluffy Rice Accompaniments:

• Steamed Basmati Rice: The simplicity of steamed rice is a blank canvas to the rich flavors of Chicken 555.
• Lemon Rice: The tangy flavor of lemon rice contrasts nicely with the spiciness of Chicken 555.
• Coconut Rice: The sweetness of coconut in the rice pairs wonderfully with the bold spices of the chicken.

Breads:

• Naan: Soft and slightly chewy, naan is perfect for scooping up pieces of Chicken 555 and its dressings.
• Paratha: A crispy, flaky paratha offers a texture that contrasts with the tender chicken.
• Roti/Chapati: A whole wheat roti or chapati is a healthier option that complements the richness of the Chicken 555.

Salads:

• Cucumber Salad: The coolness of cucumber provides a refreshing contrast to the spice-laden chicken.
• Kachumber Salad: This traditional Indian salad with onions, tomatoes, and cucumbers in lemon dressing is a zesty companion to Chicken 555.
• Green Salad: A simple green salad dressed with a citrusy vinaigrette can penetrate the palate with light, tangy notes.

Stir-Fried Vegetables:

• Bell Peppers: Colorful bell peppers stir-fried with garlic and herbs can serve as a sweet and crunchy counterpoint.
• Green Beans: Tossed in garlic and soy sauce, they offer a snappy texture next to the tender chicken.
• Broccoli: Lightly sautéed with garlic, it complements the dish and adds a dose of healthiness.

Sauces and Dips:

• Yogurt-Based Dip: A cooling sauce like raita or tzatziki can help temper the heat.
• Mint Chutney: For those who like a little extra kick, serve it with a spicy mint chutney.
• Sweet and Sour Sauce: A touch of sweetness can balance the dish’s spiciness perfectly.

Beverages:

• Chilled Beer: A frothy, cold beer not only quenches thirst but also complements the spices of Chicken 555.
• Lassi: Choose a sweet or savory lassi to cleanse the palate.
• Lemonade: Refreshing and zesty, it’s the perfect non-alcoholic accompaniment.

Desserts:

To finish off, a light, fruity dessert would be lovely:

• Sorbet: A palate-cleansing sorbet to cool down the spices.
• Mango Pudding: A creamy mango pudding can soothe the palate after the spicy dish for a more decadent finish.

Ingredients Substitutes

Creating Chicken 555 is an adventure for your tastebuds, but sometimes, you might find yourself missing an ingredient or two. Fear not! Here’s how you can still whip up this delightful dish with some clever substitutes.

Chicken

• For vegetarians/vegans: Use firm tofu, tempeh, or cauliflower as a base. These alternatives offer a meaty texture that can absorb the flavors well. Paneer (Indian cottage cheese) is also an excellent substitute for a vegetarian version without compromising the protein content.

Soy Sauce

• Tamari: A tremendous gluten-free alternative that maintains a similar flavor profile.
• Coconut Aminos: These are a perfect substitute for soy-free and lower-sodium options, though slightly sweeter.
• Worcestershire Sauce is another alternative, though it has a more complex flavor. It’s not suitable for vegetarians or those avoiding fish or soy.

Ginger-Garlic Paste

• Minced Ginger and Garlic: If you don’t have the paste, use fresh ginger and garlic minced finely in equal proportions.
• Garlic Powder and Ginger Powder: These can work in a pinch. Use about half the quantity of fresh or paste.

Green Chilies

• Jalapeños: These are a good substitute available worldwide, offering a similar heat level.
• Serrano Peppers: For those who like it hotter, serranos can kick up the spice a notch.
• Bell Peppers: If you’re not a fan of heat, green bell peppers can add flavor without the spice.

Cornflour

• Potato Starch or Tapioca Starch: These are great alternatives for frying, providing a similar crispy texture.
• Rice Flour: Another option that lends a nice crunch to the fried chicken.

All-purpose Flour (Maida)

• Rice Flour: For those avoiding gluten, rice flour is a suitable replacement and adds extra crispiness.
• Gluten-Free Flour Mix: There are many mixes available that can substitute one-for-one for all-purpose flour.

Cashew Nuts

• Almonds: They can provide a similar crunch and richness to the dish.
• Peanuts: For a more economical substitute, peanuts can add a delightful crunch and nutty flavor.

Curry Leaves

• Bay Leaves: While not a perfect substitute, bay leaves can offer a similar aromatic quality in the absence of curry leaves. Use sparingly, as they have a stronger flavor.
• Lime Zest: A bit of lime zest can mimic curry leaves’ bright, citrusy note. This doesn’t replicate the flavor exactly but can add a fresh aroma to the dish.

Final Thoughts

Now that you have all the knowledge and tips at hand, it’s time to head into the kitchen and whip up a big batch of Chicken 555. 

More Chicken Recipes:

• BJ’s Parmesan Crusted Chicken
• Best Chicken Tocino Recipe
• PF Chang’s Sweet and Sour Chicken
• Chick-fil-A Chicken Noodle Soup Recipe
• Yu Shiang Chicken Recipe