Chilli Chicken Recipe Without Frying


Chilli chicken is a popular Indo-Chinese dish that is loved for its spicy and tangy flavors. This recipe provides a healthier alternative to the traditional fried version by eliminating the frying process. The result is a delicious and guilt-free dish that can be enjoyed as an appetizer or a main course.

Prep time: 15 minutes
Cook time: 25 minutes


  • 1 lb boneless chicken, cut into bite-sized pieces
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon red chilli sauce
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 green chillies, slit
  • 2 tablespoons oil
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. In a bowl, marinate the chicken pieces with ginger-garlic paste, soy sauce, tomato ketchup, red chilli sauce, vinegar, sugar, and salt. Let it sit for 10 minutes.
  2. In a small bowl, dissolve cornstarch in 2 tablespoons of water to make a slurry.
  3. Heat oil in a pan over medium heat. Add the marinated chicken and cook until it turns golden brown and is cooked through. Remove the chicken from the pan and set aside.
  4. In the same pan, add diced onions, green and red bell peppers, and slit green chillies. Sauté until the vegetables are slightly tender.
  5. Add the cooked chicken back to the pan and mix well with the vegetables.
  6. Pour the cornstarch slurry into the pan and stir continuously until the sauce thickens and coats the chicken and vegetables evenly.