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5 from 1 vote

Chilli Chicken Gravy

This chilli chicken gravy is spicy, sweet and oh so delicious. With tender pieces of chicken and a punchy spicy sauce, its the perfect fake-away for a night in.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, lunch
Cuisine: Asian, Indian Chinese
Keyword: Chili chicken gravy, Chilli chicken, Fake away, Saucey chicken, Spicy Chicken
Author: Sarah Brooks



  • 1.1 lbs (500gms) boneless chicken
  • cup (50gms) corn flour
  • 2 pinch's salt
  • 2 pinch's pepper
  • 1 large egg
  • oil for pan frying


  • 1 medium red capsicum
  • 1 medium green capsicum
  • 1 medium brown onion
  • 2 - 3 spring onions
  • sesame oil for pan frying


  • 4 cloves garlic
  • ½ inch fresh ginger
  • ¼ fresh green chilli
  • ¼ fresh red chilli
  • 2 tablespoons (30mls) light soy sauce
  • 1 tablespoon (15mls) vinegar
  • cup (85mls) tomato sauce
  • 1 teaspoon chilli sauce


  • If serving with rice put the rice onto cook, especially is using a rice cooker (my preferred method).
  • Cut up the brown onion and capsicum. Slice the spring onions. Peel and crush the garlic. Grate the ginger (no need to peel). Deseed and finely chop the chillis.
  • Measure the tomato sauce, soy sauce, vinegar and chilli sauce into a bowl and mix well.
  • Put the flour onto a plate or shallow bowl. Add the salt and pepper and mix well. Put the egg onto a plate or shallow bowl and lightly beat.
  • Cut the chicken to cubes and dip into the egg wash, then toss on the flour and shake off any excess flour. Continue until all the chicken is coated.
  • Heat up a frying pan with the oil until hot. Add the chicken in batched, cooking until golden brown. Reheat before adding more chicken.
  • Remove the chicken, add a dash more oil and stir fry the vegetables. Remove from the pan and set aside.
  • Reheat the pan and add a dash more oil. Add the garlic, chilli and ginger and stir for a few seconds until fragrant. Add the tomato sauces mix and stir well. If the sauce is a little thick you can add a dash of water.
  • Add the chicken and vegetables back into the pan and stir until coated in sauce and heated through.
  • Serve with rice and garnish with spring onions. Delicious!


  • I use red and green chill but you can use your preferred chill
  • You can use your preferred chill sauce