We all have iconic nostalgic dishes stashed somewhere in our operating universe, for one is the fish fry made by mother, but, like most people so are many dishes that mom never messed around with, and high on my list is also the chili chicken. The chili chicken I speak of is an Indo-Chinese classic with a most beautiful aroma.
I call this genre of cuisine Indo-Chinese, however, growing up I knew no other kind of Chinese food, so dishes like the chili chicken, hakka noodles, cauliflower Manchurian and dishes such as that all formed an amazing assortment of dishes that really had very Chinese sounding names. It was an amazing collection of dishes that was ultimate food nirvana, and it is still a thing that I must indulge in every time I go to India.
Now, as with all fusion dishes there is really no set formula, the key is to balance the umami taste of the soy sauce with fiery hot chilies. Also, fair warning – this dish is very spicy, so make sure you find the level that fits your palate. Not everyone can take Indian level of mouth-fire. 
How to Make Kolkata Spicy Chicken
Cut the chicken into 1 by 1 inch pieces and wash and dry throughly.
Rub the chicken with the ginger-garlic paste and the red cayenne pepper and salt.
Rub the chicken with the cornstarch and water. The objective here is to have a thin and uniform coating.
Heat the oil, the best tool for this is a wide bottomed non-stick wok. Place all the chicken in a single layer, you may need two batches for this purpose. Cook for about 4 minutes on each side. Remove with a slotted spoon and place on paper towels.
To prepare the sauce, heat the tablespoon of oil and add in the sliced garlic and cook for about a minute until pale golden. Add in the soy sauce, vinegar, water and the cornstarch and bring to simmer. It should be reasonably thick. Add in the chicken and the sliced chillies and toss for about 2 minutes.
Garnish with additional chilies and cilantro and serve hot with steamed rice
Kolkata-Style Spicy Chili Chicken
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Kolkata-style chicken with a fiery chili kick.
Comfort food with a delicious Indo-Chinese twist.
Ingredients
- 1 1/2 lbs (680 g) boneless skinless chicken thighs
- 1 tbsp ginger-garlic paste
- 1 tsp red cayenne pepper
- 1 tsp salt
- 3/4 cups (178 ml) cornstarch
- 1/4 cups (60 ml) water
- 1/4 cups (60 ml) oil for frying
- 1 tbsp oil
- 4 cloves garlic, sliced
- 1/3 cups (80 ml) soy sauce
- 2 tbsp vinegar
- 1/2 cups (120 ml) water
- 1 tsp cornstarch
- 1 tbsp chili sauce (such as sriracha)
- 25 chilies, sliced lengthwise
- Extra chilies to garnish
- cilantro to garnish
Instructions
- Cut the chicken into 1 by 1 inch pieces, and dry thoroughly.
- Rub the chicken with ginger-garlic paste, red cayenne pepper, and salt.
- Add cornstarch and water, and continue to rub chicken until thinly and uniformly coated.
- Heat the oil in a wide-bottomed non-stick wok. Cook the chicken in a single layer (may require two batches), 4 minutes per side. Remove with a slotted spoon and place on paper towels.
- To prepare the sauce: Heat 1 tablespoon of oil. Add sliced garlic and cook for 1 minute, until pale golden. Add soy sauce, vinegar, water, and cornstarch; bring to a simmer until thickened. Add the chicken and sliced chilies; toss for 2 minutes.
- Garnish with additional chilies and cilantro. Serve hot.
Notes
- For a deeper chili flavor, lightly toast the cayenne pepper in a dry pan before adding it to the chicken marinade.
- If you prefer less heat, reduce the number of chilies or use a milder chili variety. You can also add a touch of sugar to balance the spice.
- Leftover chili chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 150
If you liked this, you are going to love these favorite Indian recipes:
Bengali Pulao with Cashews and Cauliflower
Indian Street Food: Chicken Egg Rolls
Beetroot Chop Patty – A Twist on a Street Food from Kolkata
Frequently Asked Questions
What type of chicken should I use for Kolkata-Style Spicy Chili Chicken?
Use boneless chicken pieces cut into 1 by 1 inch cubes for even cooking and better absorption of flavors.
How do I achieve the right coating on the chicken?
Rub the chicken thoroughly with ginger-garlic paste, red cayenne pepper, and salt, then coat it with a mixture of cornstarch and water for a thin, uniform layer.
Why is it important to use a wide-bottomed non-stick wok?
A wide-bottomed non-stick wok helps in cooking the chicken in a single layer, ensuring even frying and preventing sticking.
I am Indian and this was perfect. So very good. Great recipe indeed.
That’s a great endorsement Aru!!
Hot dang that is a spicy dish. It is amazing so delicious but that is serious fire! Love it!
Namaskar. In the 60s and 70s, Chinese food for the middle class “bhadralok” types meant just the following restaurants, i believe: Chung Wah on Central Ave., frequented by Medical College students and Statesman journalists, Peiping on the Chowringhee end of Park St. and Waldorf toward the Camac St. end, and Jimmy’s Kitchen at the crossing of Theatre Rd. All the other little ones, How Hua, etc. were yet to be born. There might have been another near Lal Bazaar, but this and any Tangra establishment were out off bounds for family dining! It was where the “rougher” elements congregated for drinks, and where expatriated sent their drivers to bring home garlic prawn and the like!! Stories to be relished but never actually experienced, as your surname probably explains a lot!! Calcutta Club also had a decent Chinese kitchen, along the same lines, similar price points, take-outs, etc.
Also, the menu was predictable. Fried chili chicken was extremely popular and each restaurant had its slightly different style: Peiping, Waldorf, Jimmy’s Kitchen. My favorite by far was the Peiping version. Poussin sized chicken, lightly blanched in water or a “lu”, dried, cut into small pieces on the bone, in the classical chinese way, i.e. not jointed, and then fairly deep fried so that the skin is crisp and gold. Very little oil in the wok, hint of garlic, chunked red onion, chunked green chillies, seeds in, stirred on high heat, light soy sauce of good quality drizzled around the side of the wok to lightly caramelize, maybe some shaoxing wine, sugar, broth, and the dish is ready. Very piquant, clothed by a light, highly soy-sauce flavored, reasonaby oily yet perfectly balanced gravy. This was what Calcutta Chinese meant, and not the weird inventions coming out these days, even from Tangra!
I have eaten Tangra home cooking in those days too, and can speak about that at some length.
Restaurant Fried Chili Chicken differed in how much sauce was presented, how much the chili was cooked, whether it was sliced lengthwise or crosswise, whether the chicken was very lightly dusted with cornstarch before frying [Jimmy’s Kitchen] etc. In those days, many caterers, non-Chinese, ALSO began to offer this very same recipe on their menu’s, some even going so far as to offer a Bhetki Fish version for those who did not eat chicken. I have personally eaten this, and at a niyonbhongo no less, feeling a bit astounded! You may have heard of similar instances of tandoori Bheti fish being on offer, and those were quite good. Bhola Bhetki, to prevent flaking off, but quite good, still. Those were the days of Ananda OR Guin Caterers, so these facts can be ascertained. I don’t know if there are any principals still alive, from those establishments.
My interest is in retrieving the old Chinese recipes from the AUTHENTIC Calcutta Chinese restaurants, especially Peiping and Waldorf, before they are lost forever. Prawn Rolls, Waldorf, and Prawn Rolls, Peiping, are two entirely different species, and I think I can execute the former with some felicity and the typical fried rices of the Calcutta style as well. Provided we get the Calcutta Dadkhani rice, which is a converted rice created from Sitabhog or Kalojeera mini-basmati types.
Can you prevail upon your readers or contacts in Kolkata to take an interest in the project? The evolution of Chinese food, even that which calls itself Calcutta Chinese, Tangra Chinese, has no connection with that of the 60s and 70s. Mr. Wang would be the first to admit that he has spawned a monster, and perhaps he himself might know how some of the restaurant dishes USED to be cooked?
Namaskar.