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Chicken In Creamed Corn Gravy

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Hong Kong


Crispy Fried Chicken In Creamed Corn Gravy topped in freshly steamed rice is one of the most common lunch orders in Hong Kong when I was there.


  • 600g chicken thigh fillet
  • 1 cup flour
  • 1/2 cup + 1 tbsp cornstarch
  • 2 eggs, beaten
  • 1 1/2 cups corn kernels, best to use fresh ones
  • 2 cups chicken stock
  • 1 tbsp sugar
  • 1/4 cup water
  • 1 tbsp sesame oil
  • spring onions, chopped
  • salt
  • freshly ground black pepper
  • oil for deep frying


  1. In a sauce pan combine together corn, chicken stock and sugar. Bring to a boil and simmer for 15 minutes, if using fresh corn simmer for 30 minutes.
  2. Mix water and 1 tbsp cornstarch together then pour into the sauce pan. Simmer until sauce thickens
  3. Slowly pour 1 beaten egg into the sauce pan while lightly stirring to form strands.
  4. Add sesame oil then season with salt. Remove from heat then set aside
  5. Prepare a deep fryer or wok with enough oil for deep frying.
  6. Using the back of the cleaver pound chicken fillets until it’s flattened and even in thickness.
  7. Season chicken fillets with salt and pepper. Set it aside.
  8. Place and mix together flour and 1/2 cup cornstarch in a bowl with cover set aside.
  9. Place 1 beaten egg in a shallow dish then dip chicken fillets one at a time.
  10. Place chicken inside the bowl with flour mix one or two at a time then cover and shake to coat chicken evenly.
  11. Deep fry chicken until cooked then place in a paper lined towel to remove excess oil.
  12. Pour corn sauce on top then garnish with spring onions then serve.