Description
Kolkata-style chicken with a fiery chili kick.
Comfort food with a delicious Indo-Chinese twist.
Ingredients
Units
Scale
- 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