Chili Chicken without Frying Indo-Chinese Recipe

Chili chicken is a popular Indo-Chinese dish loved by many!

Indo-Chinese is a fusion cuisine that blends Indian and Chinese flavors to create a unique style of cooking that originated in Kolkata, India in the 20th century.

Indo-Chinese cuisine typically features classic Chinese dishes that have been adapted to suit Indian tastes and spices, resulting in a delicious and unique culinary experience

What is Special About No-Fry Chili Chicken?

No-Fry Chili Chicken

The traditional method of making Chili Chicken can be daunting due to the deep frying involved. Thankfully, there’s a no-fry version of chili chicken that allows you to enjoy this delicious dish guilt-free.  

This recipe is a guaranteed crowd pleaser, sautéed in lip-smacking sauces that infuse the delectable gingery- garlicky, tangy Indo-Chinese flavor. My family loves it and I make it often!

Let’s check out the recipe!

Ingredients for No-Fry Chili Chicken

Ingredients for No-Fry Chili Chicken

Ingredients for Chicken Marination 

1. Chicken

Boneless chicken thighs or breasts both work.

2. Dark Soy Sauce

Buy the best quality dark soya sauce. The soya sauce is very important in determining the flavor of the entire dish. 

3. White Vinegar

Vinegar makes the chicken soft. Use only white vinegar and not any other vinegar. 

4. Ginger-Garlic Paste

Ginger garlic paste is the main aromatic ingredient in this recipe. 

5. Chili Powder

Chili powder not only adds spice to the dish but also adds a nice red color to it. You can also use paprika. 

Ingredients for No-Fry Chili Chicken Sauce

1. Onion

The sweet and crunchy onions make the dish even more fascinating. Cut the onions into large cubes. 

2. Ginger-Garlic

For the sauce, you will need chopped ginger and garlic. They impart a great aroma to the sauce.

3. Bell Pepper

You can use red, green, or yellow bell peppers, whatever you desire to use. Cut the bell peppers into cubes. 

4. Green Chilis

You can use chopped or length-wise slit chilis. Adjust the amount as per your choice of spice. 

5. Soy Sauce

Use the best quality soy sauce for the best flavors. 

6. Green chili sauce

I have made this gravy with green chili sauce. You can also use red chili sauce.

7. Tomato Ketchup

Add a little ketchup for that sweet, tangy flavor.

8. Cornstarch

Mixed with water to form a lump-free slurry to help thicken the sauce.

How To Prepare No-Fry Chili Chicken?

1. First, mix all the marinating ingredients together and keep the chicken marinated for an hour or two. 

2. Then, heat a wok or deep, wide pan and add oil. When oil is hot, add chopped ginger, garlic, and green chilies and sauté for 2 minutes. 

How To Prepare No-Fry Chili Chicken?

3. Now add the chicken chunks and thoroughly combine everything. Cook for 2 minutes on medium-high heat before adding the chili powder and soy sauce. Combine everything thoroughly.

4. Add in the cubed onions and cook for 5 to 6 minutes over medium-high heat.

Preparing No-Fry Chili Chicken

5. Add the bell peppers. Cook for another 4 to 5 minutes on medium-high.

6. Mix in the green chili sauce and the ketchup. If necessary, add some water at this point. Reduce the heat to low. Cook for another 2-3 minutes.

7. Next, add the cornstarch slurry and mix till the sauce thickens.

8. Enjoy your tasty no-fry chili chicken without any guilt!

No-Fry Chili Chicken is ready

Some Pro Tips For No-Fry Chili Chicken

1. Before beginning the cooking procedure, keep all of the ingredients gathered and ready to go.

2. Buy organic tomato ketchup as regular ketchup has high fructose corn syrup which I like to avoid.

3. Green chili sauce is easily available online.

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No Fry Chili Chicken Recipe

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  • Author: Mish
  • Total Time: 35 mins
  • Yield: 4 1x


An irresistible combination of succulent chicken tossed in a delectable sauce bursting with ginger and garlic flavors.


  • 1 pound boneless chicken breasts or thighs, cut into bite-size pieces
  • 2 tablespoons dark soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon salt
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon fresh minced garlic
  • 1 large onion (any kind), cut into chunks
  • 8 green chilies cut into pieces
  • 2 bell peppers – any color, cut into chunks
  • 2 teaspoons green chili sauce
  • 2 teaspoons ketchup
  • 2 tablespoon cooking oil
  • ½ cup water


  1. Marinade the chicken with vinegar, soy sauce, chilli powder (if using) for 1 hour.
  2. Heat a wok or deep wide pan and add oil.
  3. When oil is hot add chopped ginger, garlic and green chillies and sauté for 2 minutes.
  4. Now add the chicken pieces and mix everything well. Cook on medium-high heat for 2 minutes and then add chilli powder and soya sauce. Mix everything well.
  5. Add the chopped onions. Cook on high heat for 3 to 4 minutes. The water released by the chicken pieces should evaporate.
  6. Next, add the bell peppers and cook for another 2to 3 minutes on medium-high.
  7. Now, add the green chilli sauce and the ketchup and mix well. At this stage, you could add some water if needed. Set the heat to low.
  8. Add the cornstarch slurry and stir till the sauce thickens. Make sure that the vegetables don’t get too soft.
  9. Serve with plain white rice and some steamed bok choy if you wish and enjoy!


Feel free to use sesame oil to cook this dish. I love toasted sesame oil.

Although this dish is intended to be fiery, you can omit the chilies completely.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
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