This recipe from “Ammu” by Asma Khan can be served on its own or be accompanied by some Hakka Chow. It’s from Tangra, the Chinatown in Calcutta.
Ingredients
- 500 g boneless skinless chicken thighs cut into 2.5 cm chunks
- 5 tbsps soy sauce
- 2.5 cm fresh ginger peeled and grated
- 2 garlic cloves peeled and finely chopped
- 1 large 1/2 egg beaten with 1 tbsp milk lightly beaten
- Vegetable oil for frying
- 2 dried red chillies
- 4 tbsps plain flour
- 2 onions peeled and thinly sliced into half moons
- 2 tbsps cold water
- 1 1/2 tsps cornflour
- 2 green peppers sliced into strips
- 2 tbsps chopped green chillies
- 1/4 tsp sugar
Servings:
Instructions
- Mix the chicken in a bowl with the soy sauce, ginger and garlic. Set aside for 30 minutes. After 30 minutes add the egg to the bowl and stir to coat the chicken evenly.
- Heat a 4cm depth of oil in a karai or wok over a medium high heat. Add the dried chillies and stir until they darken and give out a smoky aroma. Remove with a slotted spoon leaving as much oil in the pan as possible.
- Dip the chicken in the flour to coat it, then fry in the hot oil until cooked. Do not crowd the pan and fry the chicken in batches so there is enough space to stir the chicken around. Check that its cooked by cutting a pice in half and ensuring it is no longer pink in the middle.
- Using a slotted spoon remove the chicken from the pan and drain on kitchen paper.
- Pour off all but two tablespoons oil from the pan and place over a medium high heat. Fry the onions until they are translucent. Meanwhile mix the water with the cornflour in a small bowl until smooth.
- Add the green peppers to the onions and stir fry for about a minute. Add the cornflour mix to the pan then add the chopped green chillies and keep stirring until the sauce thickens.
- Return the fried chicken pieces and red chillies to the pan and stir until the chicken is coated with the sauce. Stir in the sugar, then taste and add more soy sauce if needed. Serve immediately.
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