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 minutesCook time: 25 minutes
Ingredients:
- 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
Instructions:
- 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.
- In a small bowl, dissolve cornstarch in 2 tablespoons of water to make a slurry.
- 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.
- In the same pan, add diced onions, green and red bell peppers, and slit green chillies. Sauté until the vegetables are slightly tender.
- Add the cooked chicken back to the pan and mix well with the vegetables.
- Pour the cornstarch slurry into the pan and stir continuously until the sauce thickens and coats the chicken and vegetables evenly.