Sri Lankan devilled chilli chicken stir-fry.
Classic Devilled chicken is a popular Sri Lankan-style chilli chicken stir-fry. Crispy, tender chicken pieces tossed in a delicious, spicy, thick sauce. This restaurant-style devil chicken can be served as an appetiser or as a main dish. Once you learn to make the devilled chicken dish, I guarantee you’ll be making it as often as possible. This is one of the most requested and cooked spicy chicken stir-fry recipes out of my kitchen.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 500-750 g medium-sized boneless chicken pieces(use chicken breast or chicken thighs)
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- Salt to season
- 1/4 cup oil(use vegetable or coconut oil)
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 large onions cut into wedges
- 4 capsicums(banana peppers) cut into slices(substitute with bell peppers)
- 3 medium-sized tomatoes cut into wedges
- 1 tsp red chilli flakes(increase if you need more heat)
- 2 tbsp oyster sauce
- 2 tbsp soya sauce
- 4 tbsp tomato sauce
- 1 tbsp sugar(only if you need it to be slightly sweet for the kids)
Instructions
- 1
Prepare the ingredients as needed.
- 2
Cut the chicken into the required size and place them in a bowl.
- 3
Add turmeric powder, red chilli powder, and season with salt.
- 4
Combine well. Use disposable gloves if you are sensitive to the spices.
- 5
Cover and let the chicken parts marinate for 15 to 20 minutes.
- 6
Place a shallow skillet or pan over medium heat.
- 7
Pour in the oil, let it heat for a few seconds.
- 8
Add the chicken pieces in a single layer.
- 9
Shallow fry the chicken pieces on both sides until they turn golden brown and crispy.
- 10
You can use my air fryer chicken tender recipe to make a healthier, less-oil version.
- 11
This should take 10 minutes over low-medium heat.
- 12
Take care not to burn yourself while frying the chicken pieces.
- 13
As you fry the chicken pieces, maintain a constant medium heat while tossing them regularly for an even fry.
- 14
This should take 10-15 minutes. Once done, transfer the fried chicken to a paper towel.
- 15
Place the same pan with the remaining oil over medium heat. Add the minced garlic and ginger to the oil and sauté for two minutes.
- 16
Add the onion wedges, capsicums, and tomatoes to the pan. Sauté until the capsicums turn slightly soft(should still have a crunch) over medium heat.5-10 minutes.
- 17
Reduce heat to low and pour in the soy sauce, oyster sauce, tomato sauce and red chilli flakes. Combine and cook for a few minutes.
- 18
Once the onion and capsicum turn soft with the sauce mixture, add the sugar. Reduce or increase the amount of sugar as per your need.
- 19
Once you have the sauce mixture prepared, transfer the crispy chicken pieces to the pan.
- 20
Over low heat, combine well and continue to cook for 2 minutes. Taste and adjust the flavour as per your need.
- 21
Cook until the sauce is thick and completely coats the chicken, with a little gravy left in the bottom of the pan.