Delicious Indo-Chinese Chicken in Soy Sauce Gravy
1 hour 15 minutes
1195 reads
About Delicious Indo-Chinese Chicken in Soy Sauce Gravy
Indulge in this flavorful Indo-Chinese fusion dish: Chicken in Soy Sauce Gravy! Tender chicken, marinated in ginger, garlic, cornflour, and soy sauce, is cooked to perfection in a rich, savory gravy. It's incredibly versatile – a fantastic complement to fried rice or a comforting main course served with fluffy Basmati rice.The secret to juicy chicken? Shallow frying the marinated pieces until almost cooked through before adding them to the gravy. This ensures a tender, flavorful result every time. Remember that soy sauce is already salty, so adjust the added salt accordingly for optimal taste.This recipe is easy to follow, even for beginners, and yields a restaurant-quality dish that's sure to impress your family and friends. Get ready to savor every bite!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
For the Chicken Marinade
- 500 gm Chicken boneless, cut into 1-inch cubes
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Corn Flour
- 1 tbsp Soy Sauce
- 1 Egg lightly beaten
- 1 tsp Pepper black, ground
- 1.5 tsp Salt or to taste
For the Gravy
- 2 Onions chopped, medium
- 1 Bell Peppers chopped (or substitute with 1 cup chopped capsicum), large
- 5 clove Garlic minced
- 1 inch Ginger minced
- 10 Chilies adjust to your spice preference, dried, red
- 1 tbsp Soy Sauce
- 1 tsp Vinegar white
- 1 tsp Pepper black, ground
- 1 cup Chicken Stock or water
- 1 tsp Sugar
- 1.5 tsp Salt or to taste
- 2 stalks Spring Onions finely chopped, for garnish
- 3 tbsp Vegetable Oil
Instructions
Marinate the Chicken
- Marinate the chicken cubes with ginger-garlic paste, cornflour, soy sauce, egg, black pepper, and salt for at least 30 minutes.
Shallow Fry the Chicken
- Heat 2 tablespoons of oil in a pan or wok over medium-high heat. Add the marinated chicken and shallow fry, turning occasionally, until it is about three-quarters cooked. Remove the chicken from the pan and set aside, reserving the marinade.
Sauté Aromatics
- Heat the remaining 1 tablespoon of oil in the same pan. Add the chopped onions and sauté for about a minute until translucent. Add the minced garlic, ginger, and dried red chilies; sauté for another minute until fragrant.
Build the Gravy
- Add the chopped bell pepper to the pan and stir-fry briefly. Return the partially cooked chicken to the pan and mix well. Add the black pepper, vinegar, sugar, soy sauce, and chicken stock (or water). Stir in the reserved marinade.
Simmer and Thicken
- Reduce heat to low, cover, and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. Adjust seasoning with salt if needed.
Garnish and Serve
- Remove from heat and garnish with finely chopped spring onions. Serve hot with steamed Basmati rice or fried rice.
Recipe Notes
Expert Tips for the Best Chicken in Soy Sauce Gravy
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Don't overcrowd the pan when shallow frying the chicken; work in batches if necessary to ensure even cooking.
- Adjust the amount of dried red chilies to control the spiciness level according to your preference.
- For a richer gravy, use a combination of chicken stock and soy sauce.
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Recipe Nutrition
Calories: 172kcalCarbohydrates: 17gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 3420mgFiber: 2gSugar: 6g
Priya Satheesh
Articles: 52
5 Comments
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Looks so good! Can’t wait to try it.
Absolutely mouthwatering! Thanks for sharing.
I’m excited to make this at home!
This is so tempting! Can’t wait to cook it.
This looks amazing! Thanks for sharing.