Making Tangra-Style Chilli Chicken Recipe

Name: Making Tangra-style Chilli Chicken Recipe
Total time: 50 min
Yield: 3
Cuisine: Chinese

There are Chinese food cravings, and then there is Tangra-style chilli chicken, the desi Chinese kind that arrives sizzling hot, glossy with sauce, studded with green chillies and onions, and somehow makes everything better when paired with it. Even if you are stuck in the eternal fight between chowmein and fried rice in India, chilli chicken, especially the Tangra-style variety, remains a nostalgic and unmissable combination. Kolkata's Tangra Chinese food is not just Chinese food transplanted onto Indian soil. It grew organically from the city's Chinese community and evolved around the region’s local flavours and ingredients, along with the practical reality of restaurant kitchens. This homemade version leans into that familiar character: crisp-edged chicken, plenty of garlic, ginger, green chillies, capsicum, and onion, with a dark, savoury sauce that clings to every piece instead of drowning everything in it.

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Non Vegdiet

50minstotal

ingredients serves

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Ingredients For Making Tangra-Style Chilli Chicken Recipe

as required For the chicken
500 g boneless chicken
as required cut into bite-sized pieces
2 tbsp Cornflour
1 tbsp plain flour
1 nos Egg
1 tsp Ginger-garlic paste
as required ½ tsp freshly ground Black pepper
1 tbsp light soy sauce
as required Salt
as required to taste
as required Oil
as required For frying
as required For The Sauce
1 tbsp ½oil
1 tbsp finely chopped garlic
1 tsp finely chopped ginger
7 nos – green chillies
as required Sliced
1 nos medium onion
as required cut into chunky squares
as required ½ green capsicum
as required cut into squares
1 tbsp light soy sauce
1 tbsp Dark soy sauce
1 tbsp red Chilli sauce
1 tsp Rice vinegar or white vinegar
as required ½ tsp Sugar
7 tbsp –water
3 tbsp cornflour mixed with water
2 nos Spring onions
as required Sliced
as required A pinch of freshly ground black pepper

Directions : Making Tangra-Style Chilli Chicken Recipe

STEP 1.First, marinate your chicken. Place the chicken pieces in a bowl and add ginger-garlic paste, soy sauce, black pepper, and a little salt. Mix well. Then add the egg, cornflour, and plain flour, tossing until every piece is coated properly in a thick, clingy batter. Leave for 15–20 minutes.
STEP 2.Now, heat oil in a deep pan over medium-high heat. Fry your chicken in batches rather than crowding the pan. Cook until the coating is crisp and the chicken is cooked through, then drain on a wire rack or kitchen paper.
STEP 3.Time to start the Tangra-style sauce. Heat 1½ tbsp oil in a wok or large frying pan over high heat. Then add in your garlic, ginger and green chillies. Stir-fry for 20–30 seconds, until just fragrant. Do not let the garlic darken.
STEP 4.Then pour in your onion and capsicum and toss over high heat. You want them slightly softened but still crunchy enough to hold their structural integrity. That little veggie snap is what makes restaurant-style chilli chicken so satisfying.
STEP 5.Now, incorporate light soy sauce, dark soy sauce, chilli sauce, vinegar, sugar, and black pepper. Toss and mix everything quickly. Then pour in water and bring everything to a lively simmer.
STEP 6.Prepare your cornflour slurry and stir it well before gradually adding it to the wok, tossing continuously. The sauce should become glossy and just thick enough to coat the back of a spoon.
STEP 7.Finally, tip in your fried chicken and toss vigorously over high heat for about 30–45 seconds. You are coating the chicken, not simmering it in the sauce. Finish with spring onions and take it off the heat immediately.

Nutrition
value

459

calories per serving

25 g Fat33 g Protein25 g Carbs4 g FiberOther

Current Totals

25 g Fat
33 g Protein
25 g Carbs
4 g Fiber

MacroNutrients

Carbs
25 g
Protein
33 g
Fiber
4 g

Fats

Fat
25 g

Vitamins & Minerals

Calcium
48 mg
Iron
3 mg
Vitamin A
82 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
29 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
74 mg
Manganese
0 mg
Phosphorus
403 mg
Selenium
36 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Harini Manickam Ht's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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