recipe of chicken 65
The Best recipe of chicken 65
Chicken 65 with Crispy Dough
A classic dish featuring tender chicken breast wrapped in a crispy, flaky dough, served with a rich tomato-based sauce. Perfect for a quick yet impressive meal.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 egg
- 1/4 cup cold butter, cubed
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1 clove garlic, minced
- 1 tbsp butter
- 1 tbsp flour
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). -
2
Prepare the dough: In a bowl, mix flour, salt, and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and mix until a dough forms. Chill for 15 minutes. -
3
Prepare the chicken: Cut each chicken breast in half horizontally. Season with salt, pepper, and paprika. Heat olive oil in a pan over medium heat and cook chicken for 3-4 minutes per side until golden and cooked through (internal temperature 165°F). Remove from pan and set aside. -
4
Roll out the dough: Divide the dough into 8 equal pieces. Roll each piece into a thin rectangle (about 1/8-inch thick). Place each chicken half on a piece of dough, then fold the dough over the chicken to enclose it. -
5
Prepare the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add tomato sauce and heavy cream, stirring until smooth. Simmer for 5 minutes. Season with salt and pepper. -
6
Bake the chicken: Place the dough-wrapped chicken on a baking sheet lined with parchment paper. Bake for 15 minutes. Brush with a little sauce, then bake for another 10-15 minutes until golden and crispy. -
7
Serve: Spoon the sauce over the baked chicken and serve immediately.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
- Knife and cutting board
- Fork or meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, brush the dough-wrapped chicken with a little beaten egg before baking.
- You can substitute whole wheat flour for a healthier option in the dough.
- Make sure chicken reaches 165°F (74°C) internally for safe consumption.
Variations
- Add a sprinkle of cheese on top before baking for a cheesy twist.
- Use chicken thighs instead of breasts for a juicier result.
Watch Video Of How Chicken 65 with Crispy Dough Works
❓ Frequently Asked Questions About Chicken 65 with Crispy Dough
1. What is Chicken 65, and how is it different from other fried chicken recipes?
Chicken 65 is a popular Chinese-American fried chicken dish known for its crispy, golden exterior and tender, juicy meat inside. Unlike traditional fried chicken, it’s typically coated in a batter mixed with cornstarch and spices, then deep-fried to achieve that signature texture. The name “65” refers to the temperature (around 65°C or 150°F) at which the batter is poured over the chicken, allowing it to cook evenly while maintaining moisture.
—
2. What are the key ingredients required for making authentic Chicken 65, and where can I find them?
The essential ingredients include:
– Chicken thighs (bone-in, skin-on for extra flavor)
– Cornstarch (for crispiness)
– Wheat flour (for structure)
– Salt, pepper, garlic powder, onion powder, paprika, and MSG (for depth of flavor)
– Lemon juice or vinegar (to tenderize)
– Beer or milk (for batter consistency)
– Vegetable oil (for deep-frying)
You can find most of these ingredients in any Asian grocery store or a well-stocked supermarket. Cornstarch and MSG are particularly common in Chinese-American cooking.
—
3. How do I prepare the chicken before coating it in the batter?
To ensure tender, flavorful Chicken 65, follow these steps:
1. Marinate the chicken: Mix chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and lemon juice. Let it sit for at least 30 minutes (or overnight for deeper flavor).
2. Pat dry: Use paper towels to remove excess moisture from the skin and meat—this helps the batter adhere better and ensures crispiness.
3. Score the skin: Cut small slits in the skin (about 1 inch apart) to allow juices to escape during frying, preventing soggy skin.
—
4. Why does the batter need to be poured at 65°C (150°F)? What happens if I use a different temperature?
The “65” refers to the ideal temperature of the batter (around 150°F or 65°C) when it’s poured over the chicken. This temperature allows the batter to:
– Cook the chicken gently from the outside in, preventing overcooking while keeping the meat juicy.
– Set properly without burning the skin or making the batter too thick.
If you use a colder batter (below 100°F/38°C), the chicken may cook unevenly or become dry. If the batter is too hot (above 160°F/71°C), the skin may burn before the meat cooks through, resulting in a crispy exterior but tough interior.
—
5. Can I make Chicken 66 (with a thicker batter) instead of Chicken 65, and how do I adjust the recipe?
Yes! Chicken 66 uses a thicker batter, often made with a 1:1 ratio of flour to cornstarch (instead of 1:2 for 65). Here’s how to adapt:
– Batter ratio: Mix 1 cup flour + ½ cup cornstarch + 1 cup beer/milk + spices.
– Pouring temp: Use a slightly hotter batter (around 140–150°F/60–65°C) to ensure the batter sets properly.
– Frying time: Cook longer (about 10–12 minutes) for extra crispiness, but watch closely to avoid burning.
The thicker batter gives Chicken 66 a denser, crunchier texture compared to the lighter, airier batter of Chicken 65.
