Indo-Chinese Chicken

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This recipe is so easy to prepare and so delicious to eat. This is my take on Rinku Dutt’s Recipe from her book ‘Kolkata’.
Serves 4 people.

8 skinless and boneless chicken thighs, chop into bitesize pieces
oil of choice

For the Marinade
1 white onion, roughly chopped
2″ fresh ginger, roughly chopped
4 garlic cloves
2 tbsp dark soy sauce
1 tbsp lemon juice
½ tsp baking powder
1 tsp black pepper
1 egg
1 tbsp Chinese cooking wine
2 tsp cornflour

For the Coating
4 tbsp cornflour
4 tbsp plain flour
½ teaspoon salt

For the Gravy
oil of choice
6 garlic cloves, finely chopped
1 red chilli
2 red onions, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
2 tbsp dark soy sauce
2 tbsp light soy sauce
3 tbsp tomato ketchup
2 tbsp sweet chilli sauce
1 tsp chopped coriander

– Add the onion, 4 garlic cloves, ginger, and 2 tbsp water to a blender, and blitz to a smooth paste. Transfer this to a large bowl.

– Add 2 tbsp dark soy sauce, lemon juice, baking powder, black pepper, egg, Chinese cooking wine, and 2 tsp cornflour. Whisk until smooth.

– Add the chicken and make sure it is thoroughly coated in the marinade. Let it rest for at least 2 hours or overnight.

– In another large bowl, add 4 tbsp cornflour, plain flour, and salt. Mix well.

– Add plenty of oil to a deep, hot pan.

– Place one piece of chicken in the coating and thoroughly coat it. Shake it to remove any excess and then place it on a plate. Repeat the process with the rest of the chicken.

– Once the oil is hot, add some chicken and cook for 2-3 minutes until golden a crispy. Once cooked, use tongs to transfer them onto some kitchen roll to remove any excess oil. Repeat the process with all the chicken.

– Add 2-3 tbsp of oil to a hot pan. Add the finely chopped garlic and cook for 1 minute. Then, add the red chilli and red onions, and cook for 2 minutes.

– Add the green and red pepper, and cook for 2 minutes.

– In a small bowl, add 2 tbsp of light and dark soy sauce, ketchup, and sweet chilli sauce. Mix well and add to the pan. Cook for 1 more minute.

– Add the cooked chicken and fresh coriander, and stir through.

Serve with piping hot egg-fried rice!