Chilli Chicken Gravy

🔥 Prep

• Cut the 300g chicken breast into bite‑sized cubes (~2 cm).
• Beat 1 egg in a small bowl.
• Place 3 tbsp corn flour in a shallow dish.
• Toss the chicken cubes in the beaten egg, then coat evenly with corn flour; set aside.
• Dice 1 capsicum into roughly 1‑cm pieces.
• Peel and slice 1 onion into thin wedges or half‑rings.
• Peel and mince 6 garlic cloves.
• Measure 2 tbsp soy sauce, 1.5 tbsp chilli sauce, 1.5 tsp salt, and 300 ml water into separate bowls for easy addition.

🔥 Cook

• 1. Heat 200 ml oil in a deep pan or wok over medium‑high heat until shimmering (about 180 °C).
• 2. Fry the coated chicken cubes in batches, turning occasionally, for 4‑5 minutes until golden brown and crisp; remove with a slotted spoon and drain on paper towels.
• 3. Reduce heat to medium, leave about 2 tbsp oil in the pan, and add the minced garlic; sauté for 30 seconds until fragrant.
• 4. Add the sliced onion and diced capsicum; stir‑fry for 2‑3 minutes until they start to soften but still retain crunch.
• 5. Pour in the 2 tbsp soy sauce, 1.5 tbsp chilli sauce, and 1.5 tsp salt; stir to combine and cook for 1 minute.
• 6. Add the 300 ml water, increase heat to medium‑high, and bring the mixture to a gentle boil; let it simmer for 3‑4 minutes to slightly thicken.
• 7. Return the fried chicken chunks to the wok, toss to coat evenly, and simmer for 2‑3 minutes over medium heat so the chicken absorbs the sauce and stays crisp.
• 8. Taste and adjust seasoning if needed; if a thicker gravy is desired, drizzle a slurry of 1 tsp corn flour mixed with 2 tsp water and cook for 30 seconds more.
• 9. Finish with a drizzle of a little extra oil for gloss (optional) and remove from heat.

🔥 Serve

• Transfer the chilli chicken gravy to a serving bowl; garnish with sliced spring onions or sesame seeds if desired.
• Serve hot with steamed jasmine rice, fried rice, or noodles.
• Pair with a side of cucumber raita or a simple green salad to balance the spice.