Guilt-Free No-Fry Chili Chicken
Delicious No Fry Chili Chicken
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?
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!
Notable Ingredients At A Glance
Ingredients for Chicken Marination
Chicken – Boneless chicken thighs or breasts both work.
Dark Soy Sauce – Buy the best quality dark soya sauce. The soya sauce is very important in determining the flavor of the entire dish.
White Vinegar – Vinegar makes the chicken soft. Use only white vinegar and not any other vinegar.
Ginger-Garlic Paste – Ginger garlic paste is the main aromatic ingredient in this recipe.
Chilli 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 Sauce
Onion – The sweet and crunchy onions make the dish even more fascinating. Cut the onions into large cubes.
Ginger-Garlic – For the sauce, you will need chopped ginger and garlic. They impart a great aroma to the sauce.
Bell Pepper – You can use red, green, or yellow bell peppers, whatever you desire to use. Cut the bell peppers into cubes.
Green Chilis – You can use chopped or length-wise slit chilis. Adjust the amount as per your choice of spice.
Soy Sauce – Use the best quality soy sauce for the best flavors.
Green chili sauce – I have made this gravy with green chili sauce. You can also use red chili sauce.
Tomato Ketchup: Add a little ketchup for that sweet, tangy flavor.
Cornstarch– mixed with water to form a lump-free slurry to help thicken the sauce.
How To Prepare No-Fry Chili Chicken?
First, mix all the marinating ingredients together and keep the chicken marinated for an hour or two.
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.
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.
Add in the cubed onions and cook for 5 to 6 minutes over medium-high heat.
Add the bell peppers. Cook for another 4 to 5 minutes on medium-high.
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.
Next, add the cornstarch slurry and mix till the sauce thickens.
Enjoy your tasty no-fry chili chicken without any guilt!
Some Pro Tips For No-Fry Chili Chicken
- Before beginning the cooking procedure, keep all of the ingredients gathered and ready to go.
- Buy organic tomato ketchup as regular ketchup has high fructose corn syrup which I like to avoid.
- Green chili sauce is easily available online.