Difficult
A perfect medley of Indo- Chinese flavours with crispy fried chicken cubes tossed in aromatics of fiery green chilies and spring onions and balanced with soya. No visit to Chinatown is complete without savouring this flavourful dish that has become ever so popular in all the Chinese restaurants in Kolkata.
Ingredients
Red chilli paste preparation
Soak the dried red chillies (stems removed) in warm water until soft.
Drain the chilies and pat dry. Put it in the mixie jar and blend to a coarse paste with oil.
Heat oil in a saucepan and saute the dry red chili paste until the oil is seen separating from the paste.
Cool and set aside.
Fried Chicken prepartion
Marinate the chicken in ginger garlic paste refrigerate for atleast 2 hours.
Coat the chicken with beaten egg, season with soya sauce and aromat powder. Add the cornflour and mix well to form a thin uniform batter coating on the chicken pieces.
Heat oil in a deep saucepan or Kadai until the oil stops spattering.
Fry the chicken pieces until golden brown. but making sure not overcrowding the kadai. Fry in batches if necessary. Transfer the chicken on a dish lined with butter paper or a strainer to drain off excess oil. Set aside
Sauce preparation
In a saucepan or a kadai, heat oil and saute chopped garlic, ginger until fragrant but making sure not to brown them. Add the dried red chili paste and the diced onions, capsicum and the chilies
Add the stock and season with light soya, dark soya, tomato ketchup and aromat.
Add the fried chicken, and thicken with corn-starch. Stir fry until the Stock is dry and a glaze is formed on the chicken.
Finish with vinegar and serve garnished with chopped spring onions.
Serve as a starter or as a side with fried rice or noodles.
Recipe by Chef Peter Tseng, culinary director of Pricol Gourmet
