Indian-Style Chinese Chili Chicken
Indian ChineseNon-vegetarian3900 min
Eastern India is home to a whole community of Chinese people who migrated there years ago. As is always the case, there was an exchange of ideas, values, tradit...
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Ingredients
- 1 lb. (500 g.) boneless chicken (thigh is ideal)
- 2 tbsp. cornflour (divided)
- 4 tbsp. soy sauce (divided)
- 1 egg
- 2 large onions or 4 to 5 spring onions
- 1 cup vegetable, canola or sunflower oil (divided)
- 4 to 6 dry red chilies
- 2 tbsp. finely minced fresh garlic
- 1 tbsp. freshly grated ginger
- 2 tbsp. tomato ketchup
- 2 cups hot water
- 2 large green bell peppers, cut into 2-inch squares (seeds and stems discarded)
- 5 to 6 tablespoons cool water
- Salt (to taste)
Directions
- Cut the chicken into 2-inch cubes and put into a large mixing bowl.
- Add 1 tablespoon cornflour, 1 tbsp. of soy sauce and the egg to the chicken and mix well until a smooth liquid marinade is formed. Set aside for 15 to 20 minutes to marinate.
- Cut the onions into 1-inch pieces. If using spring onions, cut the green, leafy stems into 1-inch pieces.
- Place a wok or deep pan over high heat and add 2 tablespoons of oil. When hot, add the dry red chilies and cut onions and fry until the onions are translucent. Add the garlic and ginger and fry for 1 minute.
- Add the remaining soy sauce and tomato ketchup. Stir often and fry for another minute. Remove from heat and set aside.
- Put another wok or deep pan onto the stove over high heat. Add the remaining cooking oil and when hot, fry a little of the marinated chicken at a time until it is golden.
- Remove from oil with a slotted spoon and put straight into the pan with the onion-garlic-sauce mixture. Repeat with the remaining chicken.
- Once all the chicken is done, return the sauce with the chicken to high heat and stir. Cook for 3 to 4 minutes.
- Add 2 cups of hot water and cook until chicken is tender and done, about 5 to 7 minutes.
- Add the green bell peppers, and while they are cooking, put the remaining tablespoon of cornflour in a cup, add 5 to 6 tablespoons of cool water and mix well until a smooth liquid is formed. Add this liquid to the pan and stir well. The gravy will thicken fairly quickly. As soon as this happens, remove the pan from the heat.
- Serve hot with plain boiled rice.