Kolkata Chilli Chicken Recipe

Prepare and marinate chicken

Cut the chicken thighs into bite-sized pieces (about 1 to 1.25 inches). In a large bowl combine ginger-garlic paste, 2 tbs light soy sauce, 2 tbs cornstarch, 2 tbs all-purpose flour, 1 beaten egg, 1/2 tsp white pepper and 3/4 tsp salt. Add the chicken and toss until every piece is well-coated. Marinate for 20–30 minutes at room temperature or up to 2 hours in the fridge.

Shallow-fry the chicken

Heat 250 ml vegetable oil in a heavy skillet or wok to about 170–180°C (medium-high). Working in batches to avoid overcrowding, shake off excess batter from chicken pieces and carefully add to the hot oil. Fry for 4–5 minutes per batch until golden brown and cooked through. Use a slotted spoon to transfer fried chicken to a paper towel–lined tray to drain. Keep warm.

Prep aromatics and vegetables

While chicken fries (or while it rests), slice garlic thinly, julienne ginger, slit or chop green chilies, cut onion and green bell pepper into 1-inch pieces, and slice spring onions separating white and green parts.

Mix sauce

In a small bowl combine 3 tbs tomato ketchup, 1.5 tbs chili sauce, 1 tsp dark soy sauce, 1 tsp light soy sauce, 1 tsp vinegar, 1/2 tsp sugar, 60 ml water, 1 tsp cornstarch slurry (mix 1 tsp cornstarch with 1 tsp cold water until smooth), 1/4 tsp salt and 1/2 tsp ground black pepper. Stir to dissolve; set aside.

Stir-fry vegetables and aromatics

Wipe out excess oil from the frying pan leaving about 2 tbs oil (or heat a fresh 2 tbs oil) over high heat. When the oil is smoking hot, add the sliced garlic and stir for 10–15 seconds until fragrant (do not let it brown). Add julienned ginger and green chilies and stir for another 10 seconds. Add the white parts of the spring onions and the onion pieces. Stir-fry for 1–1.5 minutes until onions begin to turn translucent but still have bite. Add the green bell pepper and continue to toss for 1 minute — peppers should remain crisp.

Add sauces and chicken

Reduce heat to medium-high. Pour the prepared sauce into the wok and bring to a gentle simmer for 15–20 seconds; the cornstarch slurry will begin to thicken. Add the fried chicken pieces and toss quickly to coat evenly. Stir-fry for another 1–2 minutes so the chicken absorbs the sauce and the mixture is glossy. If sauce is too thick, add 1–2 tbs water to loosen.

Finish

Turn off heat. Stir in 1/2 tsp sesame oil (optional) and most of the sliced green spring onion tops, reserving a little for garnish. Taste and adjust salt or chili sauce if needed.

Transfer the Kolkata Chilli Chicken to a serving plate. Garnish with remaining spring onion greens and optional fried garlic or crushed roasted peanuts. Serve immediately with steamed rice, fried rice, or as a snack with lemon wedges on the side.