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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.
Marinate the Chicken
Fry the Chicken
Sauté Aromatics and Vegetables
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 438.89 calories per serving with 41.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy
Combine and Serve
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.
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.
Incorporate other vegetables like red or yellow bell peppers, carrots, or zucchini for more color and nutrients.
Instead of deep-frying, pan-fry or air-fry the marinated chicken until cooked through and golden. This significantly reduces the oil content.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
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.
The combination of carbohydrates from the flour and cornflour, protein from the chicken, and fats from the oil provides a substantial source of energy.
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.
This dish is more of an indulgent meal due to the deep-fried chicken and sodium content from the sauces. To make it healthier, you can pan-fry or air-fry the chicken, use low-sodium soy sauce, and add more vegetables.
Absolutely! You can substitute the chicken with firm tofu, paneer, or mushrooms. Simply coat and fry them as you would the chicken before adding them to the gravy.
Store any 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 microwave.
The key is to make a smooth cornflour slurry with cold or room temperature water first. Then, pour the slurry into the boiling gravy slowly while stirring continuously. This ensures it mixes in evenly without forming lumps.
Yes, you can make it gluten-free by using tamari instead of soy sauce and replacing the all-purpose flour with a gluten-free variety or using only cornflour for the coating.