Chicken 65 is a popular dish served at almost all Indian restaurants. Sadly there are not that many options for vegans because the vegetarian option is paneer 65, which is a type of cheese. This recipe is so good though you do not have to miss out anymore! I encourage everyone to try it, even carnivores LOL because it is so flavorful and healthier than typical chicken/paneer 65 recipes because it is baked!
This recipe is also gluten-free so no one has to be left out from the deliciousness!!! Use tamari or gluten-free soy sauce.
The two most important components of this recipe are: cornstarch and vodka. Cornstarch is very high in starch content (no duh right?) so it prevents gluten from forming. Gluten is what creates chewiness in breads and cookies. Because cornstarch doesn't produce gluten, it is able to create more crunch, instead of chew like gluten! This is exactly what we need because we aren't frying the cauliflower, so we have to compensate 🤷♀️. The vodka helps with creating crunchiness because it evaporates a lot faster than other liquids, like water. This fast evaporation allows the batter to become solid faster, and then develop more crunch as it becomes golden brown, also compensating for not frying it.
The spice coating really elevates this recipe. If you do not have a super high spice tolerance, you can reduce or not use the chili garlic sauce, but still use soy sauce because it adds a nice umami flavor to the cauliflower 65 that you miss out on by not using chicken.
I am so happy with how this recipe turned out and that it is 100% vegan! You can easily replace the cauliflower with chicken or paneer if you'd like, it will still turn out amazing! I hope you try it and love it! ENJOY!!
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