Kolkota Chilli Chicken Recipe
Make Kolkota Chilli Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Sauce & Vegetables
Method
Marinade & Chicken
- 1
Prep and marinate
Cut the boneless chicken thighs into bite-sized pieces (about 1 to 1½ inches). Pat dry with paper towels. In a bowl combine chicken, 1 tsp kosher salt, ½ tsp white pepper, ginger paste and garlic paste. Add the egg and mix to coat. Sprinkle in 2 tbsp cornflour and 2 tbsp all-purpose flour and toss until pieces are evenly coated and slightly tacky. Let marinate 15–20 minutes while you prepare other ingredients.
- 2
Shallow fry the chicken
Heat a wide skillet or wok over medium-high heat and add enough vegetable oil to come about 1/4 inch up the pan (about 2–3 tbsp). When oil is hot (test with a small piece of chicken — it should sizzle), add chicken pieces in a single layer without crowding; fry in batches if necessary. Cook 3–4 minutes per side until golden brown and cooked through (internal temp ~165°F / 74°C). Remove to a paper towel–lined plate. The chicken should be crisp on the outside but not overcooked. Reserve.
Sauce & Vegetables
- 3
Prepare aromatics
Wipe out excess oil from the skillet leaving about 1 tbsp. Add remaining vegetable oil and 1 tbsp mustard oil (if using) and bring to medium heat. Add whole dried red chilies and fry briefly until they darken and become fragrant (20–30 seconds) being careful not to burn. Add thinly sliced garlic and ginger julienne and sauté 20–30 seconds until aromatic. Add the white parts of the spring onions and sauté 30 seconds.
- 4
Vegetables
Add sliced onion and bell pepper pieces and stir-fry on high heat for 1–2 minutes so they remain crisp-tender. Add slit green chilies and curry leaves (if using) and toss for 15–20 seconds.
- 5
Make the sauce
Push vegetables to the sides of the pan. Add ketchup (3 tbsp), soy sauce (1 tbsp), hot chili sauce (1 tsp), Worcestershire sauce (1/2 tsp), vinegar (1 tsp), 3 tbsp water (or stock), 1/2 tsp sugar and freshly ground black pepper (1/2 tsp) into the center. Stir everything to combine into a glossy sauce. Taste and adjust salt or chili — the soy sauce provides salt, so add a pinch of salt only if needed.
- 6
Thicken the sauce
Stir the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) to recombine, then pour slowly into the bubbling sauce while stirring. Cook 30–45 seconds until sauce thickens to coat the back of a spoon and becomes glossy.
- 7
- 8
Serve
Transfer to a serving plate and garnish with extra sliced green chilies or spring onion greens if desired. Serve hot with steamed rice, fried rice, or as an appetizer with lemon wedges.
