With Chinese New Year festivities underway, chef Ananya Banerjee shares a quick and easy Chinese recipe that works well for the festival
The dragon dance performed at Kwan Kung temple on Chinese New Year. Pic/Ashish Raje
The Chinese New Year, traditionally known as the Chinese Lunar Year, is a time for family, celebration, and, most importantly, good food. For the festivities, we turn to chef Ananya Banerjee, who shares the recipe of Kolkata-style Chilli Chicken, a dish that honours the festival in her own way.
Ananya Banerjee
“Being a Bengali from Kolkata, growing up I always believed Chinese food was almost a part of our own cuisine. Kolkata has two Chinatowns, one in Tangra and the other located in Central Kolkata called Tiretti Bazar, both quite famous. Eating chilli chicken and chow mein felt like home food,” reminisces Banerjee. This recipe is quick, flavour-packed and always a crowd favourite, she adds.
Kolkata-style Chilli Chicken
Pic courtesy/Ananya Banerjee
INGREDIENTS
>> 300 gms boneless chicken (bite-size pieces)
>> 2 tbsp cornflour
>> 1 tbsp all-purpose flour
>> 1 egg white (optional)
>> Salt & pepper
>> Oil for frying
FOR THE SAUCE
>> 1 tbsp oil
>> 1 tbsp chopped garlic
>> 1 tsp chopped ginger
>> 1 onion (cubed)
>> 1 capsicum (chunks)
>> 6–8 slit green chillies
>> 2 tbsp soy sauce
>> 1 tbsp chilli sauce
>> 1 tsp vinegar
>> 1 tsp sugar
>> 2–3 tbsp water or stock
METHOD
Marinate chicken with cornflour, flour, egg white, salt and pepper. Let it rest for 10 minutes. Fry until crisp and golden. Heat oil in a hot wok. Saute garlic and ginger quickly. Add onion, capsicum, and slit green chillies — this is the heart of Kolkata-style Chilli Chicken. Toss on high flame. Add soy sauce, chilli sauce, vinegar, sugar and water. Let it bubble, then toss in fried chicken and coat well for a glossy finish.
Cook like a pro: How to ace Chinese food at home
Keep the heat on high under the wok
1 Always cook on high heat — flavour comes from quick cooking
2 Prep everything before you start. No pauses once the wok is hot
3 Don’t overcrowd the pan as it causes sogginess
4 Use sauces sparingly as too much sauce will kill the flavour
5 As texture is everything, keep the vegetables crunchy
PRO TIP: For less heat, deseed the chillies — but don’t skip them. Without green chillies, it’s not Kolkata-style Chilli Chicken.
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