No Fry Chili Chicken

super easy

No Fry Chili Chicken

Chili chicken is one that Indo-Chinese dish that is almost loved by everyone. However, we often avoid making it due to the first step of making chicken pakoras, which involves a lot of oil. So here is a no-fry chili chicken recipe such that everyone can enjoy this amazing dish guilt-free. 

What is No-Fry Chili Chicken?

No fry Indo Chinese Chilli Chicken is a terrific party meal that you will definitely prepare again and again! This Chilli Chicken Recipe is packed with flavor and is really simple to make without deep frying the chickens. Yes, you can now skip the deep frying and enjoy this Chilli Chicken dry dish with less oil! Isn’t it cool? 

This recipe is a guaranteed standout, sautéed in lip-smacking sauces that infuse the delectable Indo-Chinese flavor. I often make this when I don’t feel like making too much because this can be made just by sauteing the chicken in some vegetables and sauce. So, this is one of my lazy meals. Let’s check out the recipe!

Notable Ingredients At A Glance

Ingredients for Chicken Marination 

Chicken – Boneless chicken works best for chili chicken.

Dark Soya 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.

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 high heat or until the water released by the chicken evaporates.

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

Mix in the green chili sauce. If necessary, add some water at this point. Reduce the heat to low. Cook for another 5-6 minutes.

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

Some Expert Tips For No-Fry Chili Chicken

  • Before beginning the cooking procedure, keep all of the ingredients diced and ready to go. Once you begin cooking, you will not have time to chop or seek items.
  • A well-seasoned wok provides an intense smoky flavor to the dish; this is what restaurants use for all Chinese cuisine and is responsible for the food’s signature smoky flavor.
  • This recipe calls for boneless, skinless chicken breasts, but boneless, skinless chicken thighs can also be used. The idea is to cook them on high heat for only a few minutes to avoid drying out the chicken.
  • To prepare this with gravy, double the sauce ingredients and add 1 cup of water and 12 teaspoons of cornflour to make it saucier.
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