Sri Lankan Devilled Chicken
Sri Lankan Devilled Chicken is a popular Sri Lankan dish with crispy fried chicken, onions, and banana peppers tossed in a sticky, fiery sauce. It’s simple to make once you have the chicken fried and comes together quickly. Perfect for a weeknight dinner or as finger-licking bites at a party.
What is Sri Lankan Devilled Chicken?
Sri Lankan Devilled Chicken is a bold, spicy-sweet dish that’s a fusion of Sri Lankan and Chinese flavors. Crispy fried chicken is tossed with sautéed onions, banana peppers, and tomatoes in a tangy sauce made with soy sauce, chili, and ketchup.
This chicken dish is spicy, thanks to the use of Sri Lankan cayenne pepper and chilli flakes – which is why it’s called “devilled.” You can easily adjust the heat to suit your preference. And there’s no wrong way to make a devilled chicken.
You can find this popular street food at food stalls along Galle Face Green in Colombo and in restaurants across Sri Lanka, usually served with naan bread or rice. It’s traditionally made with bone-in chicken pieces that are shallow or deep-fried, but I use whatever cut I have on hand – chicken breasts or thighs both work beautifully.
Why You’ll Love This Recipe:
- Quick & Easy – Once the chicken is fried, everything comes together in minutes.
- Spicy, tangy, and slightly sweet – A perfect balance of flavors .
- Versatile – Serve as an appetizer, snack, or main dish over rice.
- Authentic Sri Lankan street food – With a healthier air fryer option if you prefer.
- Crowd-pleaser – Perfect for parties or weeknight dinners.
If you love Sri Lankan flavors, try my Koththu Roti and Sri Lankan Chicken Curry too.
Ingredients and Notes
*Scroll down for the recipe card with full measurements
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- Chicken – Use chicken thighs or breasts, boneless or bone-in. In Sri Lanka, we typically use bone-in pieces, but boneless works great for easier eating.
- Red chili powder and chili flakes – Yes, both! I use Kashmiri chili powder for mild heat, plus chili flakes. You can go full on “devilled” mode by using cayenne pepper.
- Ginger garlic paste – Or use 4-5 minced garlic cloves + 1 inch minced ginger.
- Soy sauce and oyster sauce – These add umami and depth to the sauce.
- Tomato ketchup – Adds sweetness and balances the spice. For a milder sauce, use more ketchup or use sweet chili sauce instead.
- Onion, banana peppers, and tomato – The essential vegetable trio for authentic devilled chicken. You can substitute red and green bell peppers for banana peppers, but it’ll be mild.
How to Make Sri Lankan Devilled Chicken
*Scroll down for the printable recipe card with full instructions.
Marinate the chicken – Cut the chicken into strips and toss with salt, red chili powder, black pepper, and vinegar. Let it marinate for 30 minutes.
Cook the chicken
- Frying: Heat oil in a pan and fry the chicken until golden and crispy. Drain and set aside.
- Air frying: Cook at 400°F for 10 minutes, flip, then cook another 7-8 minutes.
Make the sauce – Heat oil in a pan and fry the ginger garlic paste until fragrant. Add chili powder and chili flakes on medium-low heat (so they don’t burn).
Build the dish – Once the chili blooms, add soy sauce, oyster sauce, and ketchup. Stir and let it bubble. Add the onions, and banana peppers. Toss to coat and cook on high for 2-3 minutes until the veggies soften slightly but still have crunch.
Finish and serve – Add the fried chicken and stir until well coated. Fold the tomatoes in. Taste and adjust seasoning. Add more ketchup or water if you want it saucier, or cook it down if you prefer it drier.
Serve warm over Sri Lankan yellow rice or ghee rice or serve with naan or roti.
Recipe Tips
- Make it saucier: Double the sauce ingredients if you like it extra saucy.
- Don’t skip the banana peppers: They add authentic flavor and heat. Bell peppers are milder.
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Recipe
Sri Lankan Devilled Chicken (Spicy Chicken Stir Fry)
Ingredients
Chicken Marinade
- 6 chicken thighs 500g
- 1 tsp salt
- 1 tsp red chilli powder kashmiri
- ½ tsp black pepper
- 1 tsp vinegar
For the sauce:
- 2 tbsp oil
- 1 tbsp ginger garlic paste or 4 garlic cloves and 1"inch ginger minced
- 1 tsp chili flakes
- 1 tsp red chili powder
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ⅓ cup tomato ketchup
- ¼ cup water
- 1 onion sliced thick
- 2 banana peppers deseeded and sliced
- 1 tomato sliced
Instructions
- Marinate the chicken: Cut the chicken thighs into strips. Add them into a bowl along with salt, red chili powder, black pepper, and vinegar. Mix well to coat the chicken and let it marinate for about 30 minutes.
- Cook the chicken: Frying: Heat oil in a pan, and add the chicken pieces carefully and fry until golden. Drain and set aside.Air Frying: Place the chicken strips in the air fryer basket and air fryer for 400°F for 10 minutes, flip and fry for another 7 to 8 minutes.
- Make the sauce: Heat oil in the pan and add the ginger garlic paste. Saute for a minute and add the chili powder and chili flakes. Make sure the flame is low so as not to burn the chili.
- Combine sauces and chicken: Pour in the soy sauce, oyster sauce, and ketchup. Turn the heat to medium. Let the sauce come to a gentle boil. Add the sliced onions and banana peppers. Stir well to coat everything in the sauce and cook on high for 2–3 minutes, just enough to soften the veggies while keeping a bit of crunch.
- Finish the dish: Add the fried chicken and stir to coat with the sauce. Thin the sauce with water. Fold the tomatoes in. Cook for 2 minutes to combine the flavors. Taste and adjust seasoning. If you like more sauce, add a little extra ketchup or water; if you prefer it drier, cook it down a bit. Serve warm over rice or with naan.
Notes
- Chicken – Use chicken thighs or breasts, boneless or bone-in. In Sri Lanka, we typically use bone-in pieces, but boneless works great for easier eating.
- Red chili powder and chili flakes – Yes, both! I use Kashmiri chili powder for mild heat, plus chili flakes. You can go full on “devilled” mode by using cayenne pepper.
- Ginger garlic paste – Or use 4-5 minced garlic cloves + 1 inch minced ginger.
- Soy sauce and oyster sauce – These add umami and depth to the sauce.
- Tomato ketchup – Adds sweetness and balances the spice. For a milder sauce, use more ketchup or use sweet chili sauce instead.
- Onion, banana peppers, and tomato – The essential vegetable trio for authentic devilled chicken. You can substitute red and green bell peppers for banana peppers, but it’ll be mild.
Save This Recipe!
We’ll email this post to you, so you can come back to it later!