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I LOVE Chilli Chicken. I usually just follow my mom’s recipe, which I have made my own over the years. I was about to make it for a potluck, when I scrolled through my YouTube feed and noticed that my friends Insiya & Saptarshi from Bong Eats published a Kolkata style Chilli Chicken. As I’m a BIG fan of trying new things, I decided to give their recipe a test drive.

It’s very different in terms of process from my simpler version, but their crispy morsels of Chicken are second to none. They’ve attributed this breading style to Kenji Lopez-Alt from Check out their recipe here.

I’ve never been to Kolkata former Calcutta, but I have plenty of Bong friends and have tried many a Bengali dish. If you like to try new things, this recipe will not disappoint! Make sure to check out the Bong Eats channel and give them a shout!

Calcutta Kolkata style Chilli Chicken — Bong Eats recipe


  • 500 gms (1 lb) Chicken cut in cubes
  • Marinade
  • 2 tbsps each Ginger & Garlic + pinch salt crushed
  • Egg white of one egg
  • 1/3 cup dark Soya
  • 1/3 cup Chinese Cooking wine
  • 1 tsp crushed Peppercorns
  • 1/2 tsp Baking Soda
  • 1 tsp of Corn starch
  • Breading
  • 1/2 cup all purpose flour
  • 1/2 cup Corn starch
  • 1/2 tsp Baking powder
  • Pinch of Salt
  • Sauce
  • 2 tbsps dark Soya sauce
  • 2 tbsps light Soya sauce
  • 2 tbsps Chinese cooking wine
  • I need to add 2 tbsps vinegar and I prefer to use the homemade vinegar I always