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A wooden plate with chips and curry sauce in a jar and wooden spoon on the plate.

Chinese Chips with Curry Sauce

Crispy fried chips with UK Chinese takeaway style curry dipping sauce. You can either make it from scratch or use the readymade Chinese curry paste. Learn how to make at home with our simple instructions.
5 from 7 votes
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Course: Appetizer, Side Dish
Cuisine: British Chinese, Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 188kcal
Author: Khin


  • 300 g Frozen chips ( about 8.8 oz ) Use any frozen for fresh chips
  • Oil for frying ( use vegetable or neutral flavour oil )

Easy Curry Sauce Ingredients

  • 2-3 tbsp Chinese curry paste (see details in note)
  • 1 tbsp Oil ( vegetable or neutral flavour oil )
  • cup Chicken Stock or Water ( see details in note )
  • 1 tsp Salt ( or salt to taste )
  • 1 tbsp Sugar

Homemade Curry Sauce Ingredients

  • cup Chicken stock ( low sodium ) see details in note
  • 1 tbsp Curry powder ( use any curry powder mild/hot ) see detials in note
  • 1 tsp Chinese five spices powder see details in note
  • ½ tsp Turmeric powder
  • ½ tsp Chilli powder Or paprika powder
  • ½ tsp Salt ( adjust salt according to taste )
  • 1 tsp Sugar
  • 1 tsp Corn Starch
  • 1 tbsp Plain Flour


  • You can try with any of your favourite curry sauce method.

1. Easy Curry Sauce

  • Heat 1 tablespoon of vegetable oil and add the readymade curry paste, stir for few seconds.
  • Pour the chicken stock or water and stir continuously with low-medium heat.
  • Add salt, sugar and stir well until the curry sauce become smooth and silky. Add more water if needed.
  • Turn off the heat and keep it warm. (Before you turn off heat, make a taste test and more salt and sugar if needed, as the readymade curry paste has different salt intake.)

2. Homemade Curry Sauce From Scratch

  • In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.
  • Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce starts to get thicken, turn off the heat and set aside. Keep it warm. ( Add a bit more water, if the sauce is too thick. )

Frying Chips

  • To deep fry the chips, heat the vegetable oil to medium high heat about 350°F. Fry the chips from frozen until crispy golden brown. Remove from oil and transfer to paper towel.
  • Baking Option: Spread the chips on the baking tray, spray extra cooking oil and bake it in an oven or air fry it until crispy, or bake according to the packet instructions.
  • Serve the chips with curry sauce on the side. Or pour the curry sauce over the chips and serve immediately.


  • Curry powder - We usually use Madras curry powder in this recipe. Feel free to use any brand of curry powder mild or hot for this recipe. You can add Chinese Mayflower curry powder if you can easily get it at your local grocery stores.
  • Chinese Five Spices - is a powder mixture of cinnamon, star anise, cloves, Sichuan peppercorns, and fennel. You can find it in most Chinese/Oriental grocery stores.
  • Chicken Stock - Add low sodium chicken stock Or vegetable stock to bring more umami flavour to the dish.
    If you wish to add water, add 1 teaspoon of chicken powder in the curry sauce to taste exactly like you've had at the restaurants. But that is totally optional.
  • Readymade curry paste - I use Goldfish curry paste in this recipe. You can use Mayflower curry paste, Chinese, or Japanese curry paste/block. 


Calories: 188kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 2012mg | Potassium: 262mg | Fiber: 1g | Sugar: 11g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
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