This is a popular dish on Chinese menus at restaurants in India and Kolkata in particular. When I was pregnant, I craved Chinese food and couldn't get enough of it. Pickles and other tart condiments, which are a common craving for women who are pregnant, have never appealed to me. I must have been addicted to the ajinomoto (a.k.a. MSG) used in Chinese cooking. Anyway, Chili Chicken had a special place on our order at Chinese restaurants. The more hot chilies there are in the dish, the better, so use as many as you and your family can handle.
1 lb. boneless & skinless chicken thighs, cut in bite-size pieces
1 green pepper, chopped
6-8 sweet rainbow peppers, thinly sliced
1 large onion, thinly sliced
4 + 1 serrano peppers, sliced
1/2 cup chicken broth
4 Tbsp. vegetable oil
2 stalks green onions, chopped
salt to taste
1 tsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. rice wine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. chicken powder
1 Tbsp. cornflour
1 egg, beaten
salt to taste
- Mix chicken with marinade ingredients and set aside.
- Heat oil over medium-high heat and fry onions until translucent.
- Add 4 serrano peppers, rainbow peppers and chicken pieces, reserving marinade for later.
- Stir-fry until chicken cooks and turns white.
- Add green peppers, reserved marinade & chicken broth into pan and bring to a boil.
- Lower heat to medium-low and simmer until gravy thickens.
- Remove from heat and garnish with remaining serrano pepper and green onions.