Stir-fried chicken with dried chillies

This is an Indian-style stir-fried chilli chicken.

Chinese immigrants came to India in 1778. The first recorded Chinese settler in India is Tong Achew, a trader who landed near Budge Budge in the late 18th century. Achew set up a sugar cane plantation and a sugar factory and brought in a band of Chinese workers to work in his plantation and factory. This was the first Chinese settlement in India. Achew died shortly after, and the Chinese settlers moved to Kolkata.

The Chinese brought their cuisine and culture, but it slowly modified and became Indianized. Today, Kolkatta has a vibrant Chinatown, and Indo-Chinese food is well-established in India.

This hails from this culture and is a lovely example of the fusion of both cuisines. The chicken is deep-fried with a light batter and then cooked again with a light sauce and loads of chilli. The dish looks spicy, but in reality, it is flavourful and looks way more dangerous than it is. The flavours are well-balanced and elegant. This is a perfect appetizer with drinks prior to dinner or as part of a larger table.

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Ingredients:

For the marinade:

1 lb chicken breast, cut into narrow strips

1 tablespoon corn flour

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

1 egg

1 tablespoon rice wine vinegar

1 garlic clove, minced

Salt, to taste

Oil for deep frying

1 tablespoon oil

8-10 dried red chillies

3-4 garlic cloves, minced

1/2 red pepper, cut into thin strips

1 teaspoon sugar

Salt, to taste

1/2 teaspoon chilli powder

1 teaspoon ground cumin seeds

1 teaspoon dark soy sauce

1 tablespoon cornflour mixed into 2 tablespoons water

Juice of 1/2 lime

Scallions, thinly sliced, to garnish

Mix all the marinade ingredients with the chicken and marinate for 30 minutes. Heat the oil until a small piece of chicken sizzles when it is dropped in. Add the chicken in batches and deep fry until golden. Remove and drain on paper towels.

Heat the oil in a wok. Add the dried red chillies and toss for 10 seconds, being careful; the chillies burn easily. Add the garlic and fry for 10 more seconds.

Add the onions and fry for 30 seconds until it is soft. Add the chicken and peppers and cook for 5-7 minutes until the peppers are soft.

Add the sugar, salt, chilli powder, cumin, and soy sauce and toss well. The chicken will be coated with the sauce and develop a lovely glaze. Add the cornstarch and cook, stirring the dish constantly. The sauce will thicken and begin to shine.

Remove from the heat. Toss with lime juice and turn into a bowl or platter. Garnish with scallions and serve immediately.