Chilli Chicken – Kolkata Style

Ingredients (Serves 4 – 5)

1. Boneless chicken, preferably thighs – Around 1/2 kg, cut into small pieces
   Chilli powder – 3/4 tsp
   Ginger-garlic paste – 1.5 tbsp
   Freshly ground pepper powder – 3/4 tsp
   Salt – 1/4 tsp
2. Corn flour – 3 tbsp (I used Argo corn starch)
   All purpose flour (maida) – 2 tbsp
   Egg – 1, beaten
   Soy sauce – 1 tbsp
   Vinegar – 1 tbsp
   Red chilli sauce – 1 tbsp
   Green chilli sauce – 1 tbsp
   Tomato ketchup – 2 tsp
   Baking soda – 1 pinch
3. Oil – To deep-fry
   For the gravy
4. Vegetable oil – 1.5  tbsp
5. Dried red chilies – 5, broken
6. Onion – 1 cup, cubed
   Ginger – 3/4 tsp, minced
   Garlic – 1.5 tsp, minced
   Green chilies – 3 –  5 , diagonally sliced
7. Chili sauce or chilli-garlic sauce – 1.5 tbsp
   Soy sauce, light – 1.5 tbsp
   Soy sauce, dark – 1 tbsp
   Tomato ketchup – 2.5 tbsp
   Chinese cooking wine – 1 tbsp (optional)
   Vinegar – 1.5 tsp
   Sugar – 1 – 1.5 tsp
   Pepper powder, freshly ground – 1/2 tsp
   Ajinomotto (msg) – 1/4 – 1/2 tsp (optional)
8. Corn flour / corn starch – 1 tsp mixed in 2 tbsp water, for thickening the gravy ( I used Argo corn starch)
9. Chicken Stock / Water – 1/2 – 3/4 cup
10. Salt – To taste, add only if required as the sauces are already salty
11. Butter – 2 – 3 tsp, for extra taste
12. Spring onion – 2 – 3 tbsp, to garnish

Method

1. Combine chicken thighs with the remaining ingredients numbered 1. Set aside for at least 1 hr. Add corn flour, all purpose flour and beaten egg. Mix well. Deep fry in 2 – 3 batches until golden, takes about 4 – 6 minutes, over medium-high heat. Drain on to a paper towel. Deep fry again over high heat for 1 – 2 minutes (optional, done to make them stay crisp for a longer time). Drain on to a paper towel.
Combine all the sauces numbered 7 in a small bowl.

2. Heat 1.5 tbsp vegetable oil (you can use the oil that was used for deep-frying the chicken pieces) in a wide pan over medium-high heat. Add in the cubed onion, ginger, garlic and green chilies. Stir fry for 1 minute and add green capsicum/bell pepper. Stir-fry for a minute. Add the sauces numbered 4 and mix well. Next add in 1/2 – 3/4 cup chicken stock /hot water.

3. Bring it to a boil. Add corn flour in water little by little, stirring continuously, till the sauce thickens. Taste-check for salt. Add fried chicken pieces. Toss well. Cook for a minute. Finally add 2 – 3 tsp butter, for an extra taste. Switch off. Garnish with chopped spring onions. Serve hot with fried rice, porotta, chapathi or noodles.