Kolkata is Kolkata. Things are different in Kolkata be it foods items or anything else. And Kolkata will always remain Kolkata. One such a different dish is Kolkata Style Chili Chicken. Yes, when we talk about difference, it is different in taste and its making process. Here goes the recipe of Kolkata Style Chilly Chicken which, I am sure, is different from the ones made elsewhere.
For the Chicken
11/2 pounds of boneless skinless chicken thighs
1 tablespoon ginger-garlic paste
1 teaspoon red chilly powder
1 teaspoon salt
¾ cup corn flour
¼ cup water(maybe a little more if needed)
1 whole egg
¼ cup oil for frying
For the sauce
1 tablespoon oil
4 cloves of garlic, sliced
⅓ cup soy sauce
2 tablespoon vinegar
½ cup water
1 teaspoon cornstarch
1 tablespoons chili sauce
Onion cut in squares
Bell peppers cut in squares
5 chilies, sliced lengthwise
Extra chilies to garnish optional
cilantro to garnish optional
> Cut the chicken into smaller pieces and wash and dry throughly.
> Rub the chicken with the ginger-garlic paste and the red chilly powder and salt.
> Rub the chicken with the cornstarch egg 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. Fry all the coated chicken in oil.
> 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 , onion and bell peppers 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 chilies and toss for about 2 minutes.
> Garnish with additional chilies and cilantro and serve hot.