Shanghai Chicken Gravy

Name: Shanghai Chicken Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 500 g Boneless Chicken (Cut into 1-inch cubes); 5 tbsp Cornflour (3 tbsp for marinade, 2 tbsp for slurry); 2 tbsp All-Purpose Flour (Also known as Maida); 3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for gravy); 1 tbsp Ginger-Garlic Paste (For the marinade); 1 tsp Black Pepper Powder (Divided use); 1 tsp Salt (Divided use, or to taste); 1 Egg (Lightly beaten); 2 cup Vegetable Oil (For deep frying); 1 inch Ginger (Finely chopped); 6 cloves Garlic (Finely chopped); 3 Green Chili (Slit lengthwise); 1 large Onion (Cut into 1-inch cubes, layers separated); 1 medium Green Bell Pepper (Cut into 1-inch cubes); 2 tbsp Red Chili Sauce (Adjust to your spice preference); 1 tbsp White Vinegar; 1 tsp Sugar (Balances the flavors); 1.75 cup Water (1.5 cups for gravy, 0.25 cup for slurry); 2 tbsp Spring Onion Greens (Chopped, for garnish)

RATING

4.4/5(55)

TASTE SCORE

9/10

Tender, crispy chicken pieces tossed in a fiery, savory sauce with crunchy vegetables. This Indo-Chinese favorite is a perfect weeknight meal with fried rice or noodles.

PREP

20m

COOK

25m

SERVES

1 CUP

401 cal

SERVINGS

METHOD · 5 STEPS

Marinate the Chicken
1.In a mixing bowl, combine the chicken cubes, 3 tbsp cornflour, all-purpose flour, 1 tbsp soy sauce, ginger-garlic paste, 0.5 tsp black pepper, 0.5 tsp salt, and the beaten egg.
2.Mix thoroughly until each piece of chicken is evenly coated in the batter.
3.Set aside to marinate for at least 20 minutes.
Fry the Chicken
1.Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches about 350°F (175°C).
2.Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in batches if necessary.
3.Fry for 5-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
4.Remove the chicken with a slotted spoon and drain on a wire rack or paper towels.
Sauté Aromatics and Vegetables
1.In a separate large wok or pan, heat 2 tbsp of oil on high heat.
2.Add the chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
3.Add the cubed onion and green bell pepper. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still crisp.
Prepare the Gravy
1.Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, white vinegar, sugar, 0.5 tsp salt, and 0.5 tsp black pepper to the wok. Stir well.
2.Pour in 1.5 cups of water (or chicken stock for richer flavor) and bring the mixture to a rolling boil.
3.In a small bowl, whisk the remaining 2 tbsp of cornflour with 1/4 cup of water to create a smooth, lump-free slurry.
4.While stirring the gravy continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
Combine and Serve
1.Add the fried chicken pieces to the thickened gravy.
2.Gently toss everything together for about 1 minute, ensuring all the chicken is coated with the sauce.
3.Garnish with freshly chopped spring onion greens.
4.Serve immediately with steamed rice, fried rice, or hakka noodles for the best texture.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For extra crispy chicken, double-fry it. Fry once until light golden, remove, and then fry again at a higher temperature for 1-2 minutes just before adding to the gravy.
2
Do not overcook the vegetables; they should remain crunchy to provide a texture contrast to the chicken and gravy.
3
Using chicken or vegetable stock instead of water will add a deeper, more savory flavor to the gravy.
4
Ensure the oil for frying is hot enough before adding the chicken. This creates a crispy crust quickly and prevents the chicken from becoming oily.
5
Prepare all your ingredients (chopping, sauce mixing) before you start cooking, as stir-frying is a very fast process.
6
Serve the dish immediately. The crispy coating on the chicken will soften if it sits in the gravy for too long.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the chicken with 400g of paneer, firm tofu, or mixed vegetables like mushrooms, baby corn, and broccoli. Coat and fry the paneer/tofu similarly to the chicken.

Spiciness

Adjust the heat by increasing or decreasing the amount of red chili sauce and green chilies. For a milder version, use a sweet chili sauce.

Different Vegetables

Incorporate other vegetables like red or yellow bell peppers, carrots, or zucchini for more color and nutrients.

Healthier Version

Instead of deep-frying, pan-fry or air-fry the marinated chicken until cooked through and golden. This significantly reduces the oil content.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.

leaf

Rich in Vitamins and Minerals

The vegetables in this dish, like bell peppers and onions, provide essential vitamins such as Vitamin C and B6. Garlic and ginger also contain compounds with anti-inflammatory properties.

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Provides Energy

The combination of carbohydrates from the flour and cornflour, protein from the chicken, and fats from the oil provides a substantial source of energy.

QUESTIONS?

Frequently asked questions

A single serving of Shanghai Chicken Gravy has approximately 450-550 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.