Garlic Chicken Gravy
Tender, crispy chicken pieces tossed in a luscious, savory garlic sauce. This Indo-Chinese favorite is packed with flavor and comes together quickly for a perfect weeknight meal with noodles or fried rice.
For 4 servings
Marinate the Chicken
- In a mixing bowl, combine the chicken pieces with 3 tbsp cornflour, all-purpose flour, ginger-garlic paste, 1 tbsp soy sauce, 1/2 tsp black pepper powder, 1/2 tsp salt, and the beaten egg.
- Mix thoroughly until each piece of chicken is evenly coated.
- Set aside to marinate for at least 20 minutes.
Fry the Chicken
- Heat 1/2 cup of oil in a wok or deep pan over medium-high heat.
- Once the oil is hot, carefully add the marinated chicken pieces in a single layer. Do not overcrowd the pan; fry in batches if necessary.
- Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
- Remove the fried chicken with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
Prepare the Gravy Base
- Carefully discard most of the oil from the wok, leaving about 2 tbsp.
- Heat the remaining oil over high heat. Add the finely chopped garlic, ginger, and slit green chilies.
- Sauté for 30-40 seconds until fragrant. Be careful not to burn the garlic.
Stir-fry Vegetables and Add Sauces
- Add the diced onion and capsicum to the wok. Stir-fry for 2-3 minutes until they are slightly tender but still retain a crunch.
- Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, green chili sauce, vinegar, sugar, 1/4 tsp black pepper powder, and 1/4 tsp salt. Stir well to combine.
Create and Thicken the Gravy
- Pour in the chicken stock and bring the mixture to a rolling boil.
- In a small bowl, whisk the remaining 2 tbsp of cornflour with 4 tbsp of water until you have a smooth, lump-free slurry.
- While stirring the gravy continuously, slowly pour in the cornflour slurry.
- Continue to cook and stir for 1-2 minutes until the gravy thickens to your desired consistency.
Combine and Serve
- Add the fried chicken pieces back into the wok with the thickened gravy.
- Gently toss everything together for about 30 seconds to ensure the chicken is well-coated.
- Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
- This dish is best enjoyed hot with steamed rice, fried rice, or hakka noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, use the double-fry method. Fry once until light golden, cool for a few minutes, then fry again in hotter oil for 1-2 minutes until deep golden brown.
- 2Ensure your wok is very hot when you add the aromatics and vegetables to get that characteristic 'wok hei' flavor.
- 3Always add the cornflour slurry to a boiling liquid while stirring constantly to prevent lumps and ensure a smooth gravy.
- 4Do not overcook the onions and capsicum; they should remain crisp to provide a textural contrast to the chicken and gravy.
- 5For a deeper color and richer flavor, use a combination of light and dark soy sauce.
- 6Serve the dish immediately after preparing to enjoy the chicken while it's still crispy. It will soften as it sits in the gravy.
Adapt it for your goals.
Vegetarian/Paneer Version
Replace chicken with 400g of paneer cubes or firm tofu. Coat the paneer/tofu in the cornflour batter and shallow fry until golden before adding to the gravy.
Dry Garlic ChickenDry Garlic Chicken
To make a dry appetizer version, reduce the chicken stock to 1/4 cup and the cornflour slurry to 1 tsp mixed with 2 tsp water. This will create a thick sauce that just coats the chicken pieces.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili sauce. You can also add a teaspoon of Sriracha or a pinch of red chili flakes along with the other sauces for extra heat.
Mushroom & Baby Corn VersionMushroom & Baby Corn Version
Add sliced mushrooms and baby corn along with the onions and capsicum for more vegetables and texture.
Why this is on our healthy list.
Rich in Lean Protein
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.
Immunity-Boosting Properties
This dish contains garlic and ginger, both renowned for their health benefits. Garlic's active compound, allicin, has antibacterial properties, while ginger is a powerful anti-inflammatory agent, together helping to support a healthy immune system.
Source of Vitamins and Antioxidants
Capsicum (bell pepper) is packed with Vitamin C, a potent antioxidant that supports skin health and immune function. Onions also contribute valuable antioxidants and nutrients to the dish.
Frequently asked questions
A standard serving of approximately 1 cup contains around 450-550 calories. The final count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.