The Bong style Chili Chicken

The Bengali New Year or Poila Baishak is celebrated 14th or 15th April and food is the one of the most enjoying parts for any celebration. Today I am sharing  "The Bong style Chili Chicken" recipe to enjoy with family and friends. This Chinese inspired chicken dish is every Bengali's hot favorite. The use of soy sauce along with rice vinegar, hot sauce and tomato puree gives this dish very rich taste and appetizing red-brown color. 

The chunky chicken thigh pieces are marinated with spices and seasonings first at least for an hour then dusted with corn starch or tapioca flour for deep frying and finally getting tossed in perfectly balanced salty-tangy sauce. The sauce is not too saucy or too dry. You can add  more or less hot green chilies as per heat tolerance. The diced onions and the green bell peppers are sauteed over medium-high heat that gives slightly browned and crispy texture finishing with a deliciously colorful Chili Chicken. Try this Chinese inspired Indian/Bengali version Chili Chicken paired with plain steamed rice or noodles. 

Ingredients~
1 1/2 lb. boneless skinless chicken thigh, cut into bite size pieces
2 medium red onion, cut into cubes
2 medium green bell pepper, cut into cubes
4 tbsp medium/hot chili sauce
1tbsp minced garlic
1 tsp minced ginger
6 tbsp soy sauce
6 tbsp tomato puree
3-4 chopped green chili
1/2 tsp sugar
1 tsp rice or white vinegar
1 1/2 tbsp Oil
1/4 cup warm water
1/2 cup chopped green onions

For marination~
3 tbsp soy sauce
1tbsp rice or white vinegar
1/2 tsp Salt
1/2 tsp red chili pepper
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp onion powder
1 cup oil for frying
1 cup cornflour/tapioca for coating the chicken

Method~
Marinate the chicken in soy sauce, salt, red chill pepper, garlic and onion powder and vinegar for at least an hour.
Heat the oil. Coat each chicken pieces with corn or tapioca flour. Deep fry them in small batches for 3-4 minutes. Do not crowd the pan. Drain them on paper towel.

Heat 1 tbsp oil in a large pan. Stir fry cubed onion and bell pepper for 3-4 minutes. Set aside. Add 1 tsp. oil in the same pan again and saute green chili, minced ginger and garlic on medium high heat one minute. Add soy sauce, tomato puree, vinegar, sugar and warm water. Bring to the boil. Finally add the fried chicken,bell pepper and onion. Keep stirring on high heat until well coated with the sauce and veg for about 2 minutes. Transfer them in a serving platter. Garnish with green onions. Serve warm with noodles, white or brown rice. 

For healthier version~
Heat 3 tbsp oil. Saute marinated chicken on high heat (without corn starch/tapioca flour) for about 4-5 minutes. Then follow the rest. Just add 1 tsp corn starch in the sauce mixture before adding veg and chicken. 

Happy Bengali New Year/Poila Baishak from our family to yours!