Chicken 555, a dish that has found a special place in my heart and, admittedly, a regular spot on my dinner table. Its roots are deeply entrenched in the culinary heritage of Andhra cuisine, popularized by establishments like Meghana Foods in Bangalore. As a food blogger and a self-proclaimed gourmand, I’ve spent countless hours in my kitchen, perfecting my version of this tantalizing recipe. Today, I’m thrilled to share this labor of love with you all.
My Personal Opinion about Chicken 555
The first thing you notice when you bite into a well-cooked piece of Chicken 555 is the explosion of flavors that dance on your palate. The dish encapsulates the heat from red chilli powder, the subtle bitterness of turmeric powder, the refreshing flavor of coriander powder, and the savory tang of soy sauce. It’s a vibrant, spicy, and delicious medley that screams comfort and indulgence.
Recommended Cooking Equipment and Effective Usage
The choice of cookware can make or break this dish. A non-stick pan is perfect for searing the chicken and retaining its juiciness. A wok or a deep pan is essential if you prefer your Chicken 555 deep-fried to perfection. Don’t forget a lid – you’ll need it for the marination process!
Andhra Style Chicken 555 Recipe
- 500 grams boneless chicken breasts, cut into strips
- 2 tablespoons vegetable oil
- 1 tablespoon red chilli powder
- 1 tablespoon coriander powder
- 1/2 tablespoon turmeric powder
- Salt to taste
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon maida (all-purpose flour)
- 1 tablespoon fennel seeds
- 2-3 green chillies, finely chopped
- 2 tablespoons finely chopped onions
- 1 tablespoon minced ginger
- 1 tablespoon finely chopped garlic
- 1 tablespoon lime juice
- A handful of curry leaves
- A handful of mint leaves
- A handful of coriander leaves
- 2 tablespoons tomato ketchup
- Water as needed
- Vegetable oil for frying
- Marinate the chicken: In a bowl, combine chicken strips, lime juice, red chilli powder, turmeric powder, coriander powder, soy sauce, and salt. Mix well and let it marinate for at least 30 minutes.
- Prepare the coating: Mix corn starch, maida, fennel seeds, and a pinch of salt in another bowl. Add a little water and stir into a semi-thick paste.
- Coat the chicken: Dip each marinated chicken strip into the cornstarch mixture, ensuring each piece is well coated.
- Fry the chicken: Heat a lavish amount of vegetable oil in a non-stick pan. Once the oil is hot, add the coated chicken strips, a few at a time. Shallow fry the strips on medium heat until they turn golden brown. Remove and drain on paper towels.
- Prepare the masala: In the same pan, retain about 2 tablespoons of oil. Add fennel seeds and let them sizzle. Add finely chopped onions, minced ginger, and chopped garlic. Sauté until the onions turn translucent.
- Final touches: Add green chillies, curry leaves, mint leaves, and coriander leaves to the pan. Sauté for a minute before adding tomato ketchup and the fried chicken strips. Toss everything together until the chicken is well coated with the herby masala.
- Serve hot: Your spicy, flavorful Andhra Style Chicken 555 is ready! Sprinkle some red chilli flakes for an extra kick, and garnish with spring onions before serving.
Amount Per Serving: Calories: 275Total Fat: 12gSodium: 470mgCarbohydrates: 12gFiber: 2gProtein: 28g
Serving Suggestions and Suitable Side Dishes
Chicken 555 is traditionally a starter. But who’s stopping you from getting creative? Serve it with steamed rice or fried rice, and you’ve got a full-fledged main course. Some cucumber salad or a side of tangy raita can offset the spice and balance the meal perfectly.
Cooking Tips and Common Mistakes to Avoid
1. Use fresh ingredients: Fresh herbs and spices impart the best flavors.
2. Don’t rush the marination: Marinating the chicken for at least 30 minutes ensures it soaks up all the flavors.
3. Control the heat: Too much heat can burn the outer coating before the chicken is cooked inside. Maintain a medium heat for the best results.
Andhra style Chicken 555 is not just a dish. It’s an experience. Each bite brings a rush of flavor that takes you on a journey from the spicy streets of Andhra to the bustling restaurants of Bangalore. It’s my son’s favorite dish, and it’s been an absolute pleasure to perfect this recipe for him and now, for you.
So, why wait? Bring out your non-stick pan and start cooking! Don’t forget to share your cooking experiences with us on WhatsApp, Pinterest, Twitter, Facebook, Instagram, and YouTube.
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Frequently Asked Questions
Can I use chicken with bones for this recipe?
Yes, but boneless chicken breasts are recommended for easier eating and even cooking.
What if I don’t have a non-stick pan?
You can use any pan, but be careful as the chicken might stick to the bottom if not properly managed.
How spicy is Chicken 555?
Traditionally, Chicken 555 is quite spicy. However, you can adjust the amount of chilli according to your preference.
Can I make Chicken 555 ahead of time?
Yes, but it tastes best when served immediately after cooking.
Can I replace the vegetable oil with olive oil?
While you can, vegetable oil is recommended as it can withstand higher heat and doesn’t alter the flavor.
Is Chicken 555 healthy?
While this dish does include fried elements, you can control the oil quantity and use lean chicken breast to make it healthier.
What is chicken 555 made of?
Chicken 555 is crafted from boneless chicken strips marinated in a medley of spices, then fried and tossed in a herby masala. Ingredients like lime, soy sauce, and fennel seeds add depth to its flavor.
What is the meaning of chicken 555?
The origins of the name “Chicken 555” are somewhat elusive, but it’s believed to denote a special blend of spices or a particular method in Andhra cuisine. The triple ‘5’ often piques curiosity, adding to the dish’s allure.
What is chicken 65?
Chicken 65 is a spicy, deep-fried chicken dish originating from South India. It’s known for its fiery red appearance and a burst of flavors from garlic, ginger, and red chilies. The name’s origin remains a topic of debate.
How should you cook chicken breast?
Chicken breast should be cooked on medium heat to retain its juiciness. Whether grilling, baking, or pan-frying, ensure it’s cooked through but not overdone. A meat thermometer can help, aiming for 165°F (74°C) internally.
I’m Calvin Lamb, an LA-based culinary enthusiast with a decade’s experience in five-star kitchens. My innovative dishes, inspired by seasonal flavors and sustainable practices, blend classic and modern cuisine. Besides crafting unique culinary experiences, I relish exploring new eateries and devising fresh recipes.