Chilli Chicken Gravy
Tender chicken pieces coated in a light batter, fried until golden, then tossed in a glossy Indo-Chinese gravy with onion, bell pepper, garlic, green chili, and a punchy soy-chili finish. Perfect with fried rice or noodles.
For 4 servings
- prep · ~5 min
Mix the chicken coating.
1.Place the chicken breast pieces in a bowl.2.Add all-purpose flour, 2 tbsp cornflour, egg, 0.25 tsp salt, and black pepper.3.Mix well until the chicken is evenly coated in a thick light batter.TIPThe coating should cling to the chicken without turning runny. - fry · ~12 min
Fry the chicken until golden.
1.Heat oil for frying in a deep pan over medium heat.2.Slide in the coated chicken pieces in batches.3.Fry until golden and cooked through, about 5 to 6 minutes per batch.4.Drain well and keep aside.TIPDo not crowd the pan or the coating will soften instead of turning crisp. - prep · ~1 min
Make the cornflour slurry.
Mix the remaining 1 tbsp cornflour with 3 tbsp water in a small bowl until smooth and lump-free. Keep it ready for thickening the gravy.
- saute · ~4 min
Cook the aromatics and vegetables.
1.Heat 1 tbsp oil in a wok or wide pan over high heat.2.Add ginger, garlic, green chili, and spring onion whites. Stir-fry for 30 seconds.3.Add onion and bell pepper. Toss on high heat until slightly softened but still crunchy, about 2 to 3 minutes.TIPKeep the heat high so the vegetables stay crisp and do not turn watery. - saute · ~1 min
Build the sauce base.
Add soy sauce, red chili sauce, tomato ketchup, vinegar, and the remaining 0.25 tsp salt. Mix for 30 seconds so the sauces coat the vegetables evenly.
- simmer · ~3 min
Make the gravy.
1.Pour in the water and bring it to a gentle simmer.2.Stir the cornflour slurry once more and add it slowly while stirring.3.Cook for 1 to 2 minutes until the gravy turns glossy and lightly thick.TIPAdd the slurry gradually to control the thickness. - assemble · ~2 min
Add the fried chicken to the gravy.
Add the fried chicken pieces and toss gently until well coated. Cook for 2 minutes so the chicken absorbs the sauce while still keeping some texture.
- garnish · ~1 min
Finish with spring onion greens.
- serve · ~1 min
Serve hot.
Serve Chilli Chicken Gravy hot with fried rice, hakka noodles, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before battering so the coating grips better and fries up crisper.
- 2Fry in small batches at medium heat; if the oil is too hot, the coating browns before the chicken cooks through.
- 3Keep the onion and bell pepper slightly crunchy for the classic Indo-Chinese restaurant-style texture.
- 4Stir the cornflour slurry right before adding, because it settles quickly at the bottom.
- 5Add the fried chicken only after the gravy turns glossy, so the coating does not go soggy too early.
- 6For make-ahead prep, fry the chicken and chop the vegetables in advance, then finish in the gravy just before serving.
- 7Leftovers thicken as they sit, so loosen the gravy with a splash of hot water while reheating.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry the battered chicken, then toss in the same gravy for a lighter version with less frying oil.
dry styleDry-style
Reduce the water and use less slurry to make a semi-dry chilli chicken that works well as an appetizer.
extra spicyExtra-spicy
Add more slit green chilies or a little extra red chili sauce for a hotter, sharper restaurant-style finish.
vegetarianVegetarian
Replace chicken with paneer, mushroom, or cauliflower for a meat-free Indo-Chinese gravy with the same sauce profile.
Why this is on our healthy list.
Good Source of Protein
Chicken breast and egg provide satisfying protein, making the dish more filling and helping balance the rich sauce.
Includes Aromatic Spices
Ginger, garlic, and green chili add strong flavor without needing heavy cream or butter-based richness.
Vegetable Crunch and Color
Onion, bell pepper, and spring onion contribute fiber, freshness, and a mix of plant compounds to the dish.
Frequently asked questions
The cornflour slurry may have been too concentrated or cooked too long. Thin it with a little hot water and simmer briefly to adjust.
