Kolkata Style Chilli Chicken

50 Minutes
Prep: 30 minutes+ marinade | Cook: 20 minutes | Servings: 2

Ingredients

300 grams Boneless chicken thigh/ breast, cut into cubes

 

For the marinade

1 Half egg white

2 tsp dark soy sauce

1 tsp chinese cooking wine

½ tsp ginger garlic paste

Salt to taste

½ tsp pepper

1 pinch baking powder

2 tsp corn flour

 

For breading the chicken

¼ cup corn flour

¼ cup all purpose flour/ maida

¼ tsp of baking powder

salt to taste

 

For the sauce

4 tsp oil

2 pcs dried red chillies

1 onion, diced

1 capsicum, diced

1 tsp ginger, fine chopped

1 tsp garlic, fine chopped

2 tsp green chillies, sliced

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp vinegar

2 tbsp tomato ketchup

1 ½ tbsp red chilli sauce

¼ cup water

1 tsp ground pepper

Salt to taste

1 tsp sugar

Oil for frying

 

Process

  • Cut the chicken into cubes and set aside.
  • In a mixing bowl. Add half egg white, dark soy sauce, Chinese cooking wine, ginger paste, garlic paste, salt, pepper, baking soda, corn flour and mix well.
  • Pour half of this mixture over the chicken cubes and marinade well and set it aside to rest for at least 25 minutes. Reserve the other half of the mixture for use later.
  • To bread the chicken prepare a mixture, In a mixing bowl add corn flour, all purpose flour, salt, baking powder and the remaining half of the marinade mixture and mix well until it resembles breadcrumbs texture.
  • Now, coat the chicken into the breading pressing it down so that it sticks to the chicken.
  • For frying chicken, in a kadai heat oil. Fry the chicken till it turns golden brown and crisp. Keep aside for later use.
  • In a pan, add oil and allow it to smoke. Add dried red chilli, onion and capsicum. Fry on high heat for a minute. Add sugar and cook until slightly caramelised.
  • Add ginger, green chillies and garlic and saute for a minute. Add all the sauces mixture and mix well .when it comes to a boil, add the cornflour
  • Now add the chicken to the pan and toss to coat it evenly.
  • Garnish with spring onion and serve.
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