Chicken Chili Gravy
Chicken Chili Gravy
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red chili flakes, or 1 teaspoon, to taste
- 3 tablespoons cornstarch
- 1 egg
For the Chili Gravy Sauce
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce, (like Sriracha or gochujang)
- 2 tablespoons garlic ketchup, (or regular ketchup with 1/2 teaspoon garlic powder)
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 teaspoon brown sugar
For Assembling the Dish
- 3 cups vegetable oil, for frying, or as needed
- 1 teaspoon garlic paste
- 1 tablespoon fresh ginger, julienned
- 1 yellow onion, medium, thinly sliced
- 1/2 cup water, or more, as needed
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with salt, black pepper, red chili flakes, cornstarch, and the egg. Mix thoroughly until the chicken is evenly coated. Let the chicken marinate at room temperature for 15-20 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the chili gravy sauce. In a small bowl, whisk together the soy sauce, red chili sauce, garlic ketchup, oyster sauce, chicken bouillon powder, and brown sugar until well combined. Set aside.
⏱️ 5 min
- 3
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 375
- 4
Carefully drain most of the oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Add the garlic paste and julienned ginger, and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Add the sliced onions to the skillet and sauté for 2-3 minutes until they start to soften.
⏱️ 3 min
- 6
Add the fried chicken back into the skillet with the onions. Cook on high flame for 1-2 minutes, tossing to combine.
⏱️ 2 min
- 7
Pour in the prepared chili gravy sauce and 1/2 cup of water. Bring to a simmer, stirring constantly. If the gravy is too thick, add a little more water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 3 min
- 8
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering gravy while stirring continuously. Cook for another 1-2 minutes, or until the gravy thickens to your desired consistency.
⏱️ 2 min
- 9
Remove from heat and serve immediately with steamed rice or noodles. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chili Gravy
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red chili flakes, or 1 teaspoon, to taste
- 3 tablespoons cornstarch
- 1 egg
For the Chili Gravy Sauce
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce, (like Sriracha or gochujang)
- 2 tablespoons garlic ketchup, (or regular ketchup with 1/2 teaspoon garlic powder)
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 teaspoon brown sugar
For Assembling the Dish
- 3 cups vegetable oil, for frying, or as needed
- 1 teaspoon garlic paste
- 1 tablespoon fresh ginger, julienned
- 1 yellow onion, medium, thinly sliced
- 1/2 cup water, or more, as needed
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with salt, black pepper, red chili flakes, cornstarch, and the egg. Mix thoroughly until the chicken is evenly coated. Let the chicken marinate at room temperature for 15-20 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the chili gravy sauce. In a small bowl, whisk together the soy sauce, red chili sauce, garlic ketchup, oyster sauce, chicken bouillon powder, and brown sugar until well combined. Set aside.
⏱️ 5 min - 3
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 375 - 4
Carefully drain most of the oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Add the garlic paste and julienned ginger, and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Add the sliced onions to the skillet and sauté for 2-3 minutes until they start to soften.
⏱️ 3 min - 6
Add the fried chicken back into the skillet with the onions. Cook on high flame for 1-2 minutes, tossing to combine.
⏱️ 2 min - 7
Pour in the prepared chili gravy sauce and 1/2 cup of water. Bring to a simmer, stirring constantly. If the gravy is too thick, add a little more water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 3 min - 8
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering gravy while stirring continuously. Cook for another 1-2 minutes, or until the gravy thickens to your desired consistency.
⏱️ 2 min - 9
Remove from heat and serve immediately with steamed rice or noodles. Enjoy!
⏱️ 1 min