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Crispy fried chicken tossed in a tangy, savory lemon and soy sauce gravy. This Indo-Chinese favorite is packed with flavor from ginger, garlic, and fresh lemon juice, making it a perfect side for fried rice or noodles.
For 4 servings
Marinate the Chicken
Fry the Chicken
Sauté Aromatics and Vegetables
Crispy fried chicken tossed in a tangy, savory lemon and soy sauce gravy. This Indo-Chinese favorite is packed with flavor from ginger, garlic, and fresh lemon juice, making it a perfect side for fried rice or noodles.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 347.23 calories per serving with 33.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare and Thicken the Gravy
Combine and Serve
Replace chicken with 250g of paneer or firm tofu. Coat and fry the pieces as directed, being careful not to overcook.
Add 1 teaspoon of red chili sauce or a pinch of red chili flakes along with the soy sauce in the gravy for extra heat.
Use rice flour instead of all-purpose flour for the marinade and tamari instead of soy sauce to make the dish gluten-free.
Instead of deep-frying, pan-fry the coated chicken in a few tablespoons of oil or use an air fryer until golden and cooked through.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of fresh lemon juice provides a good dose of Vitamin C, a powerful antioxidant that helps boost the immune system, promotes skin health, and aids in iron absorption.
This dish provides a balanced mix of protein from chicken and carbohydrates from the coating and gravy, offering a substantial energy release to keep you feeling full and energized.
A single serving of Lemon Chicken Gravy contains approximately 450-550 calories, primarily due to the deep-fried chicken. The exact count can vary based on the amount of oil absorbed.
This is a restaurant-style indulgence and is high in sodium and fat from frying. To make it healthier, you can pan-fry or air-fry the chicken and use low-sodium soy sauce.
Yes, you can omit the egg in the marinade. To help the coating stick, you can add 1-2 tablespoons of water or thick yogurt to the marinade mixture.
It pairs perfectly with classic Indo-Chinese sides like vegetable fried rice, hakka noodles, or even plain steamed basmati rice to soak up the delicious gravy.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the chicken will lose its crispiness upon reheating. Reheat in a pan or wok for best results.
If the gravy is too thin, simmer it for a few more minutes or add a little more cornflour slurry. If it's too thick, simply stir in a few tablespoons of warm water or stock until it reaches your desired consistency.
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