Kolkata Chilli Chicken
Sizzle your taste buds with the vibrant and flavor-packed Kolkata Chilli Chicken, a beloved Indo-Chinese classic brimming with aromatic spices and bold flavors. This dish features tender bite-sized pieces of boneless chicken, perfectly marinated in a tangy mix of soy sauce, ginger, garlic, and vinegar before being fried to golden, crispy perfection. Stir-fried with crunchy capsicum, onions, and fiery green chilies, the chicken is then tossed in a rich, glossy sauce made from soy sauce, ketchup, and green chili sauce, with just a hint of sweetness. Quick to prepare and bursting with vibrant color, this Kolkata favorite is perfect for serving piping hot alongside fried rice or stir-fried noodles, making it an irresistible crowd-pleaser for any occasion. Perfect your home-cooked Indo-Chinese feast with this easy, restaurant-style Kolkata Chilli Chicken recipe!
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Recipe Information
Ingredients
- 500 grams Boneless chicken (cut into bite-sized pieces)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 tablespoons Soy sauce
- 3 pieces Green chili (finely chopped)
- 1 piece Egg
- 4 tablespoons Cornflour
- 2 tablespoons All-purpose flour
- 1 tablespoon Vinegar
- 1 large Capsicum (green, cubed)
- 1 large Onion (cubed and layers separated)
- 2 tablespoons Ketchup
- 1 tablespoon Green chili sauce
- to taste Salt
- 1 teaspoon Sugar
- 250 milliliters Vegetable oil
- 2 tablespoons Spring onions (chopped for garnish)
- 100 milliliters Water
Instructions
In a bowl, marinate the chicken with garlic paste, ginger paste, 1 tablespoon soy sauce, vinegar, salt, and egg. Let it rest for 15 minutes.
In a separate bowl, mix cornflour and all-purpose flour. Coat the marinated chicken pieces evenly in this flour mixture.
Heat oil in a deep frying pan over medium heat. Fry the chicken pieces in small batches until golden and crispy. Set the fried chicken aside on a paper towel to remove excess oil.
In another pan or wok, heat 2 tablespoons of vegetable oil. Add the chopped green chilies and stir-fry for 30 seconds.
Add the cubed capsicum and onions to the wok. Stir-fry on high heat for 2-3 minutes while maintaining a slight crunch.
Lower the heat and add the remaining soy sauce, ketchup, green chili sauce, sugar, and a pinch of salt. Mix well and add 100 milliliters of water to create the sauce.
Once the sauce starts simmering, add the fried chicken pieces and toss to coat them evenly in the sauce.
Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust seasoning if necessary.
Garnish with chopped spring onions and serve hot with fried rice or noodles.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
