📝 About This Recipe
A quintessential jewel of Kolkata's Tangra heritage, this Chilli Chicken perfectly embodies the 'Desi-Chinese' soul with its addictive balance of spicy, sweet, and tangy notes. Succulent chunks of fried chicken are tossed in a glossy, umami-rich sauce studded with crunchy bell peppers and pungent garlic. It is the ultimate comfort food that brings the vibrant energy of Indian street food directly to your dinner table.
🥗 Ingredients
Chicken Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized cubes)
- 1 Egg (lightly beaten)
- 3 tablespoons Cornstarch (also known as cornflour)
- 2 tablespoons All-purpose Flour (maida)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Soy Sauce (dark soy sauce)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Stir-Fry Aromatics
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely chopped)
- 4-6 pieces Green Chillies (slit lengthwise; adjust for heat)
- 1 large Red Onion (cut into 1-inch petals/cubes)
- 1 medium Green Bell Pepper (deseeded and cut into 1-inch squares)
The Signature Sauce
- 2 tablespoons Dark Soy Sauce
- 1 tablespoon Green Chilli Sauce (Indo-Chinese style)
- 1 tablespoon Red Chilli Paste or Sriracha (for heat and color)
- 1 teaspoon White Vinegar
- 1/2 teaspoon Sugar (to balance the salt and heat)
- 1/2 cup Chicken Stock or Water (less for 'dry' version, more for 'gravy')
Garnish & Thickener
- 1/4 cup Spring Onion Greens (finely chopped)
- 1 tablespoon Cornstarch Slurry (mixed with 2 tbsp water)
- 2 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken cubes with ginger-garlic paste, soy sauce, black pepper, and salt. Let it marinate for at least 20 minutes.
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2
Add the beaten egg, cornstarch, and all-purpose flour to the marinated chicken. Mix well until every piece is evenly coated in a thick, velvety batter.
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3
Heat vegetable oil in a wok or deep pan over medium-high heat. To test if it's ready, drop a small bit of batter; it should sizzle and rise immediately.
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4
Carefully drop chicken pieces one by one into the hot oil. Fry in batches for 5-6 minutes until they turn golden brown and crispy. Drain on paper towels.
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5
In a small bowl, whisk together the soy sauce, green chilli sauce, red chilli paste, vinegar, and sugar to create your sauce base.
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6
Heat 2 tablespoons of oil in a clean wok over high heat until it starts to smoke slightly—this 'breath of the wok' is essential for flavor.
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7
Add the minced garlic, ginger, and slit green chillies. Stir-fry for 30 seconds until the garlic is fragrant but not burnt.
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8
Toss in the onion petals and bell peppers. Stir-fry on high heat for 1-2 minutes; they should remain crunchy and vibrant, not soft.
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9
Pour in the prepared sauce mixture and the chicken stock (or water). Bring to a vigorous simmer.
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10
Slowly drizzle in the cornstarch slurry while stirring constantly. The sauce will begin to thicken and turn glossy.
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11
Add the fried chicken pieces back into the wok. Toss rapidly for 1 minute to ensure every piece is glazed in the spicy sauce.
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12
Turn off the heat. Garnish generously with chopped spring onion greens and serve immediately while the chicken is still crispy.
💡 Chef's Tips
Always use chicken thighs instead of breasts for the juiciest results; they don't dry out during the double-cooking process. Ensure the oil is hot enough before frying; cold oil will make the batter greasy and soggy. For an extra crispy coating, you can double-fry the chicken: fry once at medium heat, then again at high heat for 1 minute just before tossing in sauce. Control the 'gravy' consistency by adjusting the amount of chicken stock and cornstarch slurry to your preference. Do not overcook the vegetables; the signature of Indo-Chinese food is the contrast between tender meat and crunchy onions/peppers.
🍽️ Serving Suggestions
Serve as a dry appetizer with a chilled lager or a spicy ginger ale. Pair with classic Indo-Chinese Veg Fried Rice for a complete, hearty meal. Serve alongside Hakka Noodles (Chow Mein) to soak up the extra glossy sauce. Accompany with a side of pickled cucumbers or a light vinegar-based slaw to cut through the richness. For a party, serve in small bamboo boats with toothpicks for easy snacking.