Sri Lankan Devilled Chicken (Spicy Chicken Stir Fry)
Crispy fried chicken tossed in a sticky, spicy-sweet sauce with onions, banana peppers, and tomatoes. This popular Sri Lankan street food comes together easily and works perfectly as a main dish or party appetizer. Adjust the spice level to your preference and there's no wrong way to make devilled chicken.
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.
Nutrition
Calories: 484 kcal | Total Carbs: 12 g | Protein: 29 g | Fat: 36 g | Saturated Fat: 8 g | Sodium: 1289 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 1014 IU | Vitamin C: 12 mg | Calcium: 35 mg | Iron: 2 mg | Net Carbs: 10 g
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