Ragi Chilli Chicken

By: Sayani Sengupta
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4 servings
Believed to have originated in the busy streets of Kolkata (then Calcutta) in the early 20th century, chilli chicken has now become a popular Indo-Chinese appetiser. Created by the Chinese Hakka community that migrated to the city for trade, the spicy, tangy dish brings together traditional Chinese cooking techniques and local Indian ingredients. Chilli chicken typically involves the use of cornflour to form the coating, following which the chicken pieces are tossed on high heat with vegetables and soy sauce. This recipe, where cornflour is substituted with ragi flour, is just as delicious.

For coating the chicken:

Chicken breast, boneless pieces 500 grams
Salt to taste
White pepper, powdered 2 teaspoons
Egg, medium 1
Finger millet flour (ragi) ⅓ cup + 3 tablespoons

For the chilli fry:

Refined oil 3 tablespoons
Ginger, minced 3 tablespoons
Garlic, minced 3 tablespoons
Green chillies, slit lengthwise 10 to 12
Capsicum, large, diced 1
Onion, medium, diced and layers separated 2
Toasted sesame oil 1 teaspoon
Soy sauce, light 1 tablespoon
Soy sauce, dark 2 tablespoons
Rice wine vinegar 1 teaspoon
Chilli oil 1 tablespoon
Spring onion greens, chopped 2 teaspoons

What You Will Need

An iron wok, two large bowls, a plate, a palta (metal spatula), paper towel, a small bowl, measuring spoons.

Instructions

1

Wash the chicken pieces well, then dry them with a paper towel.

2

Marinate the chicken pieces with salt, powdered pepper, and egg and set aside for 30 minutes. You will have to coat the marinated chicken in the ragi flour just prior to frying.

3

While the chicken rests, chop the vegetables and set out the ingredients required for frying the chicken.

4

Heat the iron wok on a stove top on a high flame for 6 to 7 minutes. Turn off the flame, and after a minute, pour a few drops of refined oil onto the wok. Wipe the oil off with a damp paper towel.

5

Turn on the flame again, then add 2 tablespoons of oil to the hot wok. Once the oil starts to smoke gently, add the marinated chicken pieces that have been coated with ragi flour. Depending on the size of your wok, you might need to do this in two batches.

6

Fry the chicken on one side on the highest heat level for 1 minute. Then turn it over and fry  for 1 minute. Remove the chicken from the wok and set aside.

7

If needed, repeat the process with the second batch of chicken and set it aside once fried.

8

Pour the remaining tablespoon of refined oil into the wok. Set the flame at its highest mark. Add the ginger, garlic, and half of the green chillies to the oil. Sauté for a minute.

9

Add the chicken, capsicum, onion, and the rest of the  green chillies to the wok. Cook, stirring occasionally, for a minute.

10

In a clean mixing bowl, add in the toasted sesame oil, light soy sauce, dark soy sauce, and the rice wine vinegar. Stir until it becomes a sauce-like mixture.

11

Add the above sauce mixture to the wok, pouring it along the sides. Toss the chicken in this sauce. This caramelises the sauces and gives the chicken a smoky aroma. Sauté for about 30 seconds to a minute.

12

Finish off with chilli oil, mixing everything quickly. Turn off the heat, and garnish  the chilli chicken with spring onion greens.

13

Serve warm.

Tips:

  1. Heat the wok on the highest flame for 6 to 7 minutes. This will impart the desired smokiness to the dish.
  2. Prepare all the required ingredients beforehand, as Chinese cooking involves high heat, and boneless chicken breast pieces tend to become dry if overcooked. 
  3. The amount of chillies used can be adjusted depending on their spice level and your spice preference.

Variations:

  1. The protein used for the chilli fry can range from cottage cheese to fish, prawns, mutton, pork, or buff.
  2. Boneless chicken leg and thigh pieces can also be used. In that case, increase the frying time for the chicken pieces to 2 or 2½ minutes on each side.

Sayani Sengupta leads the Millet Revival Project Cooking Lab. A home chef based out of Kolkata, she runs her own food brand, Gooseberri, for which she often writes recipes. Her recipes have also been featured in publications like The Times of India, Telegraph, Sananda, and Indulge Express.

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