I LOVE Chilli Chicken. I usually just follow my mom's recipe, which I have made my own over the years. I was about to make it for a potluck, when I scrolled through my YouTube feed and noticed that my friends Insiya Saptarshi from Bong Eats published a Kolkata style Chilli Chicken. As I'm a BIG fan of trying new things, I decided to give their recipe a test drive.
|For the marinade:|
|Ginger pieces||2 Tablespoon , crush|
|Garlic cloves||2 Tablespoon , crush|
|Dark soya||1/3 Cup (5.33 tbs)|
|Chinese cooking wine||1/3 Cup (5.33 tbs)|
|Crushed peppercorns||1 Teaspoon|
|Baking soda||1/2 Teaspoon|
|Corn starch||1 Teaspoon|
|All purpose flour||1/2 Cup (8 tbs)|
|Corn starch||1/2 Cup (8 tbs)|
|Baking powder||1/2 Teaspoon|
|Soy sauce||4 Tablespoon (Dark and light both 2 tbsp each)|
|Oil||1/4 Cup (4 tbs)|
|Chinese cooking wine||2 Tablespoon|
|Vinegar||2 Tablespoon (I prefer to use the homemade vinegar I always have in my fridge|
|Chilli sauce||2 Tablespoon|
|Chicken stock||1/2 Cup (8 tbs)|
|Green chillies||2 (about 2 tbsp)|
|Fresh pepper||1 Teaspoon|
|Onion cubes||2 Cup (32 tbs)|
|Aji no moto||1 Pinch|
|Green pepper cubes||1 Cup (16 tbs)|
|Slurry||1 Tablespoon (cornstarch slurry)|
|Minced ginger||2 Tablespoon|
|For other ingredients:|
|Minced garlic||2 Tablespoon|
|Spring onions||2 (sliced diagonally for garnish)|
|Oil||3 Cup (48 tbs) (For deep frying)|
1.Prepare the marinade and marinate the Chicken in half.
2.Mix the flours, baking powder and salt together and add the other half of the marinade to make a damp and crumbly breading.
3.Prepare the sauce and the other ingredients.
4.Heat oil in a wok and add the onions and peppers.
5.Add the sugar to help caramelize the onion.
6.Add the green chilies and minces ginger and garlic.
7.Add the sauce, bring to the boil and add the slurry.
8.Dip each piece of chicken in the flour mixture and deep fry.
9.Once done toss the cooked chicken in the gravy.
10.Garnish with Spring Onions
11.Serve and enjoy!