You can’t keep a Bengali away from his food. And when it comes to Chinese, he always swears by Mixed Hakka Noodles (which he would call Mix Chow) and Chilli Chicken or Mixed Fried Rice and Sweet and Sour Chicken. I have inhabited the planet for more than three decades now and hardly have I seen a Bengali get tired of this “engraved in holy grail” menu. No surprises then that as a Bengali, as a cook, and most importantly as a lover of all cuisines Oriental, I too have a pet Indian Chinese Chilli Chicken recipe in my repertoire.
My Chilli Chicken, like my Chilli Honey Chicken, is quite an “acclaimed” dish which my family, friends and relatives enjoy to the hilt. Because yes, most of them are Bengalis…. and… you get the rest!
Before I get to the recipe, let me share a tiny story about this Chilli Chicken that I suddenly remembered. While in college, I think I took this dish once for lunch. Having tasted it, a friend of mine asked for the recipe. I don’t recall exactly whether I wrote it down or dictated it to her over the phone. But I did share it with her all the same. Now the next day when I saw her in class (or may be the canteen, which I think is more likely :P), I went up to her and asked how it turned out. She said, “It was otherwise amazing, but somehow tasted very bitter, not like yours.” I sensed she must have gone astray somewhere and asked the most obvious question, “How much soy sauce did you add?” She said nonchalantly, “About half a cup.” I was in splits. The fact that she could eat it after that and categorised it as “otherwise perfect but slightly bitter” amazes me to death. Or may be she just said it to not make me feel bad!
I don’t know whether she tried this recipe again or not, but one disclaimer before you try it. Spare that poor bottle of soy sauce. Pour as much required into a separate bowl or measure out in spoons and add it to the chicken. Do not pour it straight from the bottle. I have learnt it the hard way, trust you me!
Indian Chinese Chilli Chicken
Print
Ingredients
- Chicken, boneless, cut into small pieces: 1 kg
- Oil: 1 tbsp + 2 tbsp (for shallow frying)
- Rice wine vinegar: 1.5 tbsp
- Dark soy sauce: 1.5 tbsp
- Tomato ketchup: 4-5 tbsp
- Chilli Garlic sauce: 3-4 tbsp
- Onion, diced: 2 medium
- Capsicum, cut into strips: 2 medium
- Green Chillis, slit lengthwise: 3
- Garlic, minced: 2 tsp
- Cornflour: 1 tsp (mixed with a little bit of water)
- Salt, to taste
- Sugar (optional), to balance taste
- For marination:
- Rice wine vinegar: 1 tbsp
- Dark soy sauce: 1 tsp
- Tomato ketchup: 2 tbsp
- Chilli Garlic sauce: 2 tbsp
- Garlic, minced: 1 tsp
- Cornflour: 1 tsp
- Salt: 1 tsp
METHOD
1. Marinade the chicken pieces with the ingredients listed under marination and keep in the refrigerator for 4 hours at least or overnight. 2. Heat 2 tbsp oil in a non-stick pan and shallow fry the chicken pieces in batches till cooked. Add more oil if required. Set aside. Keep the marination juice. (I fry my chicken in the air fryer at high for 18-20 minutes per batch. Saves me the oil!) 3. In the same oil add onions and cook till translucent. Add garlic and after 30 seconds add capsicum and green chiilis. Cook till everything has softened. 4. Add vinegar, soy sauce, ketchup, chilli garlic sauce and sugar and stir. Add the fried chicken pieces along with the juice of the marinade and mix well. Check for taste and add anything in accordance. 5. If you don’t want it completely dry, add the cornflour with half a cup of water. Close lid and let it bubble away for 10-12 minutes till the gravy reduces. Turn off gas once you reach the desired consistency. I like mine with a sticky coating of gravy just enough to mix my rice or noodles with. 6. Devour as as starter or like a true blue Bong serve with Chow or Fried Rice.
1 comment
Awesome one!!!!!