Kolkata Style Chili Chicken

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Ingredients & Steps

Ingredients & Steps

Chili Chicken

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century.Chili Chicken is the most common dish of this fusion Indo-Chinese cuisine. This spicy Chinese dish could be found in almost every restaurants in Kolkata. Fried rice is served with this dish. But Hakka noodles also goes well with this dish. The vegetarian version of this dish should be cooked with Panner, baby corn or Gobi instead of Chicken. And this Chili chicken & fried rice considered as the most deadly Chinese combo. Indo-Chinese cuisine is totally incomplete without these combo. This chili chicken can be served as starter or main course. If for starter it is served, then just toss the chicken and veggies with the sauce and serve hot, but for main course, this must be semi gravy kind of. Today I'm going to share this spicy chili chicken recipe with my blog lovers...

Thick cornflour coated boneless chicken pieces, sauted and tossed in 3 different types of sauces along with bell pepper or capsicum. This can be dry or semi gravy. Chili chicken is not at all too spicy, it's a perfect combination of sour, sweet and hot. If you're making for starter, then the chicken and capsicum will be crispy texture, but in gravy version, it will be soft and chewy. For the hotness of the dish, adjust the spice level as per your taste. I prefer it medium spicy, so that my kiddo also can enjoy the homemade Chili Chicken. In restaurants, they use MSG & Food color for the Unique Chinese taste, but belive me, you can still make restaurant style chili chicken without using MSG & Food color.

Details

Yields

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Time

Preperation
30 Minutes

Cooking
30 Minutes

Non-Vegeterian

Services

Cooking Level
Medium

Meal Type
Dinner

Ingredients for Chili Chicken

For Chicken marination :

Boneless skinless Chicken, cut into bite size pieces 1 lb or games
Ginger garlic paste 2 teaspoons
White Vinegar 1 teaspoon
Dark Soya sauce 3 to 4 tablespoons
Crashed Black pepper 1/2 teaspoon
Egg 1
Maida 4 tablespoons
Cornflour 4 tablespoons
Vegetable or Canola oil 1/2 cup

For the Chili chicken sauce :

Garlic minced 1 tablespoon
Ginger grated 1/2 teaspoon
Green chilies chopped 2 or as per taste
Onion diced 1
Green Bell pepper Or Capsicum 1 diced
Dark Soya sauce 3 tablespoons
Red chili sauce 1 tablespoon (if not available, use Sambal)
Tomato Ketchup 1/2 cup
Salt 1/2 teaspoon
Cornflour 2 teaspoons dissolved into 1/2 cup of warm water
Spring onion for garnishing

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Preperation steps for Chili Chicken

Take a bowl and marinate the chicken pieces with all the ingredients under the heading of "For Chicken marination" and keep the marinated chicken aside for 1 hour.

Now take a pan and heat oil in it. Add the marinated chicken and fry till they are golden brown. Take the fried chicken out of the pan and keep on a paper towel.

Now in the same oil Add the minced garlic, ginger & chopped chilies and saute fro few seconds.

Now add diced onion and saute again. Add Green Bell paper , and all the 3 sauces one by one into the pan. Stir quickly. Let the sauces to boil for 1 minute.

Add the fried chicken pieces and stir well to coat the sauces.

Now add the corn flour mixed warm water to thicken the gravy.

When the gravy will be thicken turn off the heat and serve the chili chicken, garnishing with chopped spring onion.