Over the weekend, my family and I made our first attempt at creating chicken 65 at home. The attempt was successful, although a few tweaks are in order. I started with a marinade/batter of egg, flour, corn starch. lemon juice, ginger, garlic and an array of spices. We deep fried the nuggets and served as is. That seems to be the norm of the internet recipes we surveyed.
The tweaks -- we needed more heat. I used 2 tsp of my husband's death head chile blend. I expected shooting flames, but we got a nice gentle heat instead. Next time I'll up the ante with ground cayenne from our garden.
The final adjustment is to come up with a finishing sauce to coat the fried chicken pieces. As my 16 year old so astutely noted, "It looks different at the restaurant". My internet survey in this regard has not yielded promising results. Any recommendations?