Chilli Chicken Recipe—Kolkata Restaurant Style Dry Chilli Chicken—Indo-Chinese Chicken Gravy Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce has less sodium.

Cut chicken thigh into 3cm cubes.

Marinate chicken with egg white, dark soy sauce, chinese cooking wine, pepper, ginger, garlic, salt, baking soda, and cornflour; let marinate for about 30 minutes.

Prepare sauce by mixing dark soy sauce, light soy sauce, chinese cooking wine, vinegar, tomato ketchup, red chilli sauce, salt, pepper, msg, and chicken stock; keep ready.

Make a thick slurry with cornflour and water.

Heat vegetable oil in a pan until very hot.

Add onions and capsicum to the hot oil and fry on high heat.

Add sugar to caramelize for 1 minute.

Add green chillies and ginger; fry for 30 seconds.

Add garlic and fry for another 30 seconds without browning.

Pour in the sauce solution and bring to a boil; then add cornflour slurry to thicken the sauce.

In a separate bowl, mix cornflour, plain flour, salt, and baking powder; add the second half of the marinade and mix until it resembles breadcrumbs.

Toss chicken pieces in the flour mixture, pressing it onto the chicken, then deep fry in hot oil at 170°C until golden.

Heat the sauce again and add the fried chicken to coat.

Optionally finish with chilli oil and garnish with spring onions; serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens