Don Signature Crab - Singapore Food Guide

Chicken 555

Singapore-style Chicken 555 — spicy, deep-fried Hyderabadi-inspired chicken tossed with curry leaves and green chillies for a crunchy hawker-style snack.

Chicken 555

About this dish

Chicken 555 is a punchy, deep-fried chicken snack that has travelled well from Hyderabad to Singapore’s hawker centres and kopitiams. In a heartland neighbourhood or at a Little India stall near Tekka Centre, you’ll find versions of this garlicky, chilli-laced fry doing brisk business at supper time and as a sharing plate for potlucks and family gatherings.

The dish is all about texture — juicy marinated chicken pieces encased in a crisp, spiced batter, then quickly tossed in a hot wok with curry leaves, slit green chillies and a splash of lemon to brighten. The flavour profile leans aromatic and spicy: dried red chilli and garam masala notes balanced by tang from yoghurt and a hit of fresh curry leaf perfume. In Singapore it sits comfortably alongside other hawker treats — pair it with steamed rice, prata or a cold beer for a casual makan session.

At home, Chicken 555 is perfect for busy parents who want something showy but manageable on a weeknight, or for hosts building a festive spread for Deepavali or a reunion potluck. With a few pantry staples from NTUC FairPrice or Cold Storage and a wok or deep saucepan, you can recreate that hawker-style crunch in your own kitchen and tune the heat for kids or chilli-lovers.

Ingredients

  • 800 g boneless chicken thighs, trimmed and cut into 3–4 cm pieces
  • 150 g plain yoghurt (full-fat preferred) for marinade
  • 1 large egg, beaten
  • 2 tbsp ginger-garlic paste
  • 2 tsp kosher salt or to taste
  • 2 tsp red chilli powder (adjust to taste)
  • 1/2 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 tbsp cornflour (cornstarch)
  • 3 tbsp plain all-purpose flour
  • 1 tbsp rice flour (for extra crispiness)
  • 1 lemon, juice only
  • 12–15 curry leaves, washed and dried
  • 4–6 green chillies, slit lengthwise (use bird's eye chillies for more heat)
  • 4 cloves garlic, thinly sliced
  • 1 small red onion, thinly sliced for garnish
  • 2 tbsp chopped fresh coriander leaves for garnish
  • Vegetable oil for deep-frying (about 1–1.2 L)
  • Optional: 1 tbsp soy sauce or 1 tsp sugar for a slight glaze
  • Optional dip: lime wedges and mayonnaise mixed with a little sriracha or chilli sauce

Step-by-Step Method

  1. Pat the chicken pieces dry with kitchen paper. In a large bowl combine yoghurt, beaten egg, ginger-garlic paste, salt, red chilli powder, turmeric, cumin and garam masala. Add the chicken, mix thoroughly to coat and marinate for at least 30 minutes (or up to 4 hours in the fridge).
  2. Before frying, stir in cornflour, rice flour and plain flour into the marinated chicken to create a slightly sticky coating — this gives the pieces a crisp crust when fried.
  3. Heat oil in a deep wok or heavy saucepan to 170–180°C (use a thermometer or test with a small piece of batter; it should sizzle and brown quickly). Work in batches to avoid overcrowding.
  4. Fry the chicken pieces for 5–7 minutes per batch until golden brown and cooked through. For extra crunch, remove, drain on a wire rack, then refry briefly at 185–190°C for 1–2 minutes. Drain on paper towel and keep warm.
  5. In a clean wok or large frying pan, heat 2 tbsp oil over medium-high heat. Add sliced garlic and cook 30 seconds until fragrant, then add curry leaves and slit green chillies — they should sputter and crisp quickly. Keep the heat high enough for a quick toss but not so high that the curry leaves burn.
  6. Add the fried chicken to the wok, toss quickly to coat with the tempered garlic and curry leaves. If using, splash a little lemon juice and the optional soy/sugar glaze, tossing for 20–30 seconds until everything is hot and glossy. Taste and adjust seasoning, like a zi char stall would — a pinch more salt or squeeze of lime works wonders.
  7. Transfer to a serving platter, garnish with chopped coriander and thinly sliced red onion. Serve immediately with lime wedges and your choice of dip or steamed rice.

Tips & Serving Ideas

  • Marinate longer (up to 4 hours or overnight) for deeper flavour — ingredients like yoghurt and ginger-garlic penetrate well and are easy to find at NTUC or Cold Storage.
  • Use a thermometer and fry at 170–180°C; avoid crowding the wok to keep pieces crisp — double-frying briefly gives restaurant-style crunch.
  • Swap bird's eye chillies for milder birdseye alternatives or deseed local chillies to suit family heat tolerance — Malaysia’s cili padi are very hot, so go easy.
  • Dry the curry leaves well and add them at the end for a fragrant, crackly finish; they bring authentic aroma commonly enjoyed at Little India eateries.
  • Leftovers reheat best in a hot oven (200°C for 6–8 minutes) or air-fryer to restore crispness — great for next-day lunchboxes or supper.
  • If you don't have rice flour, extra cornflour plus 1 tbsp plain flour works fine; local supermarkets stock both in the baking aisle.
  • For a slightly different hawker twist, toss the fried chicken in a little sweet chilli sauce or sambal to taste before serving.

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