Chilli Chicken Gravy Recipe

Easy Chilli Chicken with gravy recipe with step-by-step photos and a video. It is one of the popular chicken appetizers ordered at many Chinese restaurants in India. You can serve chili chicken with egg fried rice, veg fried rice, or noodles.

Similar to Chicken Manchurian, this chicken appetizer is easy to prepare. Crispy chicken is coated with sweet, savory, and slightly spicy sauce.

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You will enjoy each bite with a yummy blast of flavors coming from the sauces, spices, crisp bell peppers, and chicken itself. It tastes the same as served in Indo-Chinese restaurants.

What is chilli chicken?

It is a popular Indo-Chinese dish made with boneless chicken pieces. Chicken is marinated in soya sauce, black pepper, salt, vinegar, and egg. Marinated chicken pieces are then coated with flour, deep fried until crispy and tossed with onion, bell pepper, and sauces.

The best part of this chicken dish is that the chicken pieces are crispy outside and soft and juicy inside. You can serve it with fried rice or noodles.

Difference between chili chicken dry and with gravy?

The ingredients are similar but there is a difference in the cooking process.

For making the dry version, cornflour/cornstarch slurry is not added. On the other hand for making gravy, cornflour slurry is added.

About this recipe

In this recipe post, I am sharing how to make Indo-Chinese Chilli Chicken Gravy. The flavors are Indian but the sauces and cooking techniques are Chinese.

Oh! I love Indo-Chinese dishes. When you make them at home they are way healthier compared to restaurants. You can customize the recipe and adjust the sauces and spices as per your taste.

Also, if you have done some preparations earlier, it takes less than 30 minutes to make the dish. It tastes so delicious that you will receive appreciation from your family and friends.

You may also like these other popular Indo-Chinese recipes from this website

• Chilli Chicken Dry
• Chicken Manchurian
• Veg Momos
• Egg Hakka Noodles
• Chicken Manchow Soup
• Chicken Hakka Noodles

Step by step instructions with photos

Preparations

• Marinate the chicken - In a mixing bowl, combine chicken, salt, pepper, Kashmiri red chili powder, ginger-garlic paste, vinegar, egg white, and soy sauce. Marinate for 30 minutes.
• For the sauce - In a small mixing bowl, combine light soy sauce, red chili sauce, black pepper, tomato ketchup, and vinegar. You can taste it and adjust the seasoning as per your taste. Set this aside.
• Chop the vegetables and set them aside.

• 

Fry the chicken

• Heat oil in a heavy bottom pan over medium heat.
• Add flour to the marinated chicken. Combine it well. If needed, you can add one more tablespoon of all-purpose flour or cornstarch. Not more than that, we do not need a thick coating on the chicken.
• Add the chicken pieces to the hot oil. Do not stir immediately. Let it fry for a minute.
• Gently stir and fry until it is golden and crisp. Remove it to a plate lined with a paper towel.

  

Making the Chilli Chicken Gravy recipe

• Heat 2 teaspoon of oil in a deep bottom pan over medium heat.
• Add ginger, garlic, spring onion whites, and green chillies. Stir-fry it for 30 seconds.
• Next, add green bell pepper, red bell pepper and onion cubes. Stir and cook for 2 minutes.
• Add the prepared sauce and stir to combine.

  

• Next, add the fried chicken and combine. Dry chilli chicken is ready.
• Give a quick stir to the cornflour slurry and add it to the pan.

  

• Stir continuously until the gravy thickens.
• Add 1 teaspoon dark soy sauce (optional) and combine.
• Taste the gravy and adjust the seasoning. Remove from heat.
• Garnish with spring onion greens.
• Chilli chicken gravy is ready. Serve hot and enjoy!

  

Expert Tips

1. Marinate the chicken for about 2 hours or overnight in the refrigerator. It will make the chicken pieces more juicer and flavorful.
2. While frying the chicken, make sure the oil is not too hot. If you drop the batter in the oil, it should come up immediately but should not get brown quickly.
3. Do not over-fry the chicken. It will make the chicken pieces hard.
4. If the oil is not hot enough then the chicken will absorb oil while deep frying it.
5. Be careful while adding cornflour slurry to the pan. Stir it continuously to avoid lumps.
6. Addition of Kashmiri red chili powder while marinating the chicken is optional. It gives a bright red color to the dish.
7. If you do not have vinegar then replace it with lemon juice.
8. All the sauces especially soya sauce have salt in them. Take care while adding salt to the recipe.
9. If you are making it for kids, do not add green chili to the recipe.
10. Do not make this dish ahead of time. It should be prepared and served immediately or else it will not remain crisp.
11. The addition of dark soy sauce is optional. When you add cornflour slurry, the gravy becomes light in color. To enhance the color, dark soy sauce is added.

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Restaurant style chilli chicken with gravy recipe

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5 from 4 votes

Chilli Chicken Gravy Recipe

Easy Chilli Chicken with gravy recipe with step-by-step photos and a video. It is one of the popular chicken appetizers ordered at many Chinese restaurants in India. You can serve chili chicken with egg fried rice, veg fried rice, or noodles.

Course Starter

Cuisine Indo-Chinese

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 277kcal

Author Preeti Nayak

Ingredients

For marinating the chicken

• 300 g boneless chicken cut into1-inch cubes
• 1 teaspoon black pepper powder
• 1 teaspoon Kashmiri red chili powder optional
• salt to taste
• 1 teaspoon light soya sauce (low sodium preferred)
• 1 teaspoon rice vinegar
• 1 teaspoon ginger garlic paste
• ½ egg white (from 1 egg)

For the batter

• 1 tablespoon cornstarch/corn flour
• 3 tablespoon maida (all-purpose flour)

For making the chili chicken gravy

• 2 teaspoon oil
• 1 teaspoon finely chopped ginger
• 2 teaspoon finely chopped garlic
• 3 tablespoon spring onion whites
• 2 tablespoon spring onion greens
• ¼ cup red bell pepper, cut into cubes (red capsicum)
• ¼ cup green bell pepper, cut into cubes (green capsicum)
• ¼ cup onions, cut into cubes
• 2 green chilies, (add as per taste)
• 1 teaspoon dark soy sauce

For the sauce

• 2 tablespoon light soya sauce (low sodium)
• 2 teaspoon red chili sauce
• 1 teaspoon black pepper
• 4 tablespoon tomato sauce
• 1 teaspoon rice vinegar
• salt to taste

To make corn flour slurry (used in making gravy)

• 1 tablespoon corn flour
• 1 cup water

Instructions

Preparations

• Marinate the chicken - In a mixing bowl, combine chicken, salt, pepper, Kasmiri red chili powder, ginger-garlic paste, vinegar, egg white and soy sauce. Marinate for 30 minutes.
• For the sauce - To a small mixing bowl, combine light soy sauce, red chili sauce, black pepper, tomato ketchup and vinegar. You can taste it and adjust the seasoning as per your taste. Set this aside.
• Chop the vegetables and set it aside.
• Keep all the sauces and spices ready.

Fry the chicken

• Heat oil in a heavy bottom pan over medium heat.
• Add flour to the marinated chicken. Combine it well. If needed, you can add one more tablespoon of all-purpose flour or cornstarch. Not more than that, we do not need a thick coating on the chicken.
• Add the chicken pieces to the hot oil. Do not stir immediately. Let it fry for a minute.
• Gently stir and fry until it is golden and crisp. Remove it to a plate line with paper towel.

Making the Chilli chicken gravy recipe

• Heat 2 teaspoon of oil in a deep bottom pan over medium heat.
• Add ginger, garlic, spring onion whites and green chillies.Stir-fry it for 30 seconds.
• Next, add green bell pepper, red bell pepper and onioncubes. Stir and cook for 2 minutes.
• Add the prepared sauce-mix and stir to combine.
• Next, add the fried chicken and combine. Dry chilli chicken is ready.
• Give a quick stir to the cornflour slurry and add it to thepan.
• Stir continuously until the gravy thickens.
• Add 1 teaspoon dark soy sauce (optional) and combine.
• Taste the gravy and adjust the seasoning. Remove from heat.
• Garnish with spring onion greens.
• Chilli chicken gravy is ready. Serve hot and enjoy!

Video

Notes

1. Marinate the chicken for about 2 hours or overnight in the refrigerator. It will make the chicken pieces more juicer and flavorful.
2. While frying the chicken, make sure the oil is not too hot. If you drop the batter in the oil, it should come up immediately but should not get brown quickly.
3. Do not over-fry the chicken. It will make the chicken pieces hard.
4. If the oil is not hot enough then the chicken will absorb oil while deep frying it.
5. Be careful while adding cornflour slurry to the pan. Stir it continuously to avoid lumps.
6. Addition of Kashmiri red chili powder while marinating the chicken is optional. It gives a bright red color to the dish.
7. If you do not have vinegar then replace it with lemon juice.
8. All the sauces especially soya sauce have salt in them. Take care while adding salt to the recipe.
9. If you are making it for kids, do not add green chili to the recipe.
10. Do not make this dish ahead of time. It should be prepared and served immediately or else it will not remain crisp.
11. The addition of dark soy sauce is optional. When you add cornflour slurry, the gravy becomes light in color. To enhance the color, dark soy sauce is added.