30-Minute Kolkata-Style Spicy Chili Chicken
A fiery Indo-Chinese street food favorite featuring tender chicken thighs coated in seasoned cornstarch and pan-fried until golden, then tossed in a glossy sauce of soy, vinegar, and plenty of fresh chilies. Popular in West Bengal's street stalls and restaurants, this dish delivers serious heat balanced by umami depth. The cornstarch coating creates an irresistible crispy exterior that holds the bold sauce beautifully. Perfect for spice lovers seeking authentic regional flavors with a satisfying textural contrast between crispy coating and succulent meat.
Ingredients
- 5 ½ pounds boneless skinless chicken thighs
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red cayenne pepper
- 1 teaspoon salt
- ¾ cup cornstarch
- ¼ cup water
- ¼ cup oil, for frying
- 1 tablespoon oil
- 4 cloves garlic, sliced
- ⅓ cup soy sauce
- 2 tablespoon vinegar
- ½ cup water
- 1 teaspoon cornstarch
- 1 tablespoons chili sauce, such as sriracha
- 25 chilies, sliced lengthwise
- extra chilies, to garnish(optional)
- cilantro, to garnish(optional)
Instructions
- 1
Cut chicken into smaller pieces and wash and dry thoroughly
- 2
Rub chicken with ginger-garlic paste, red cayenne pepper and salt
- 3
Rub chicken with cornstarch and water to create thin uniform coating
- 4
Heat oil in wide bottomed non-stick wok
- 5
Place chicken in single layer and cook for about 4 minutes on each side
- 6
Remove with slotted spoon and place on paper towels
- 7
Heat oil and add sliced garlic, cook for about a minute until pale golden
- 8
Add soy sauce, vinegar, water and cornstarch, bring to simmer until thick
- 9
Add chicken and sliced chilies, toss for about 2 minutes
- 10
Garnish with additional chilies and cilantro and serve hot
Tips
Work in batches when frying to avoid overcrowding and ensure even browning
Make cornstarch slurry thick enough to coat but thin enough to spread evenly
Have all sauce ingredients ready before starting as the final tossing happens quickly
Good to Know
Refrigerate up to 3 days in airtight container
Can marinate chicken up to 4 hours ahead
Serve immediately while coating is crispy
Common Mistakes
Don't skip drying chicken to avoid oil splatter
Don't overcook sauce to avoid breaking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this less spicy?
Reduce cayenne pepper and use fewer chilies, or substitute mild peppers for some of the hot ones.
What if my coating isn't crispy enough?
Ensure chicken is completely dry before coating and don't overcrowd the pan when frying.
How long will leftovers keep?
Store in refrigerator up to 3 days, though coating will soften upon reheating.