Stovetop Crispy Chili Chicken With Gravy is a classic Indo-Chinese recipe. It’s super easy to make—just marinate the chicken, fry it, cook up the sauce, stir-fry the veggies, and then mix everything together. That’s it!
CHILI CHICKEN
Stovetop Crispy Chili Chicken With Gravy is a popular Indo-Chinese recipe. You’ll often find in restaurants. It’s made in a similar way to Chicken Manchurian, using many of the same ingredients, but the flavor and the color is totally different.
There are two versions of Chili Chicken: one dry and one with gravy. The dry version is coming soon, but this recipe is for the gravy version—just like the title says!
I first tried Chili Chicken With Gravy at my aunt’s house—she had ordered it from a nearby restaurant, and I instantly fell in love with it. After lots of testing and tweaking, I finally nailed that same restaurant-style flavor! Another one of my favorite Indo-Chinese recipes is Chicken Shashlik.
INGREDIENTS
- Chicken – I used chicken breast, but chicken thighs work just as well if you prefer them.
- Vinegar – I went with white vinegar, but rice vinegar is a good substitute. Just keep in mind that rice vinegar has a slightly milder taste.
- Oil – I used olive oil, but any neutral oil like vegetable oil will do the job.
- Ketchup – I usually avoid ketchup in my Indo-Chinese dishes, but for some recipes, it's just one of those ingredients you can’t skip!
HOW TO MAKE CHILI CHICKEN WITH GRAVY?
Marinate for sometime.
Fry the Chicken.
Set aside.
Prepare the sauce.
In a wok, add oil and vegetables.
Mix in the sauce.
Now add the fried chicken.
Then garnish.
VEGETABLES TO USE
I used bell pepper, onion, green onions, and green chili peppers. But feel free to mix it up—add broccoli, bamboo shoots, or any other veggies your heart desires. There’s really no right or wrong when it comes to the vegetables in this recipe!
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Let's Make Chili Chicken With Gravy!!!
Stovetop Crispy Chili Chicken With Gravy
Ingredients
Marination
- 1 lbs chicken breast or thigh
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp vinegar
- 1 tsp soy sauce
- 3 tbsp corn strach
- 4 tbsp all purpose flour
- 4 tbsp ginger garlic paste use this quantity if using homemade but if you're using store-bought 2 tbsp is fine.
- 1 egg
Sauce
- ½ cup water
- 2 tbsp soy sauce
- 1 tsp vinegar
- ½ tsp brown sugar
- 1 tsp kosher salt
- ¼ tsp white peeper
- 1 tbsp corn strach
- 4 tbsp tomato puree
- 1 tbsp ketchup
- 1 tbsp red chili sauce
- 2 tbsp hot sauce
- Bouillon Chicken Cube
Veggies and oil
- 2 tbsp olive oil or any neutral oil
- 1 slitted green pepper
- ½ medium onion diced squared
- 1 green onion chopped
- ½ inch ginger finely chopped
- 6 cloves garlic finely chopped
- ½ bell pepper diced squared
Frying
- 3 cups olive oil or any neutral oil
Garnish
- 1 green onion finely chopped
Instructions
- In a bowl, add chicken, salt, black pepper, vinegar, soy sauce, corn starch, all purpose flour, egg, and ginger garlic paste.
- Mix well!
- Marinate for 15 minutes.
- In a wok, add 3 cups of oil.
- Turn on the stove to medium heat and let it warm up.
- Add marinated chicken in there.
- Fry it until it's cooked properly.
- Take it out on a paper towel lined plate.
- Turn off the stove.
- In a bowl or a glass, add the ingredients for the sauce and mix.
- Set aside.
- Now in another wok, on high heat add 2 tbsp oil, and let it heat up.
- Next add in the garlic and ginger and let it sizzle for 10-20 seconds as you move it around the wok.
- Add in the bell pepper, green onion, onion, and green pepper.
- Let it sizzle for about 30 seconds while constantly moving the veggies around the wok.
- Then turn the heat to medium.
- Now mix in the sauce you made before.
- Let that cook for 1-2 minutes.
- Then mix in the fried chicken.
- Give it a good mix.
- Let everything cook for about 5 minutes.
- Turn off the stove.
- Garnish with green onion.
- Serve it with Basmati Rice.
- Enjoy!
Lets do it Pakistan says
Oh yes, now we’re talking! Stovetop Crispy Chili Chicken With Gravy is such a flavor bomb. I love how it hits that perfect balance between spicy, savory, and slightly tangy—plus, those crispy chicken bites soaking up the gravy? Irresistible. And the fact that it’s all done on the stovetop makes it such a weeknight winner. Honestly, nothing beats a good Indo-Chinese dish when the cravings hit!
Sarah Mirza says
Thanks 🙂
Lisa says
Looks delicious!
Foodie Digital says
We agree!