Devilled chicken
Devilled chicken, from above
Non vegSri Lanka

Devilled chicken

Crisp chicken tossed in a sweet, hot, ketchup chilli sauce with onions and peppers. Sri Lanka's pub legend.

35 minTime
30 gProtein each
hotSpice
Devilled1 chapter · 1 min read

Make it your way

Grandma's wayCrisp chicken, onions and peppers in hot ketchup chilli sauce.
The original
317kcalsame
30 gproteinsame
2 gfibresame
35minutessame

Classic devilled chicken.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless500 g boneless, cubed
Cornflour (cornstarch)1½ tbsp
Onion1 large, petals
Capsicum (green capsicum, green bell pepper)1, chunks
Tomato1, wedges
Tomato ketchup (ketchup)3 tbsp
Red chilli sauce2 tbsp
Dried red chilli1 tbsp chilli flakes
Soy sauce2 tsp
Garlic3 cloves
Ginger2.5 cm
Sugar1 tsp
Cooking oil (vegetable oil)3 tbsp
Spring onion (green onion, scallion)2, sliced
Saltto taste

Method

4 steps
  1. 1Toss chicken with cornflour, salt and soy. Fry in hot oil until golden and cooked through. Lift out.
  2. 2In the same pan fry garlic, ginger and chilli flakes, then onion and capsicum on high.
  3. 3Add ketchup, chilli sauce, sugar and a splash of water and bubble.
  4. 4Return chicken and tomato and toss. Finish with spring onion.
Serve it like this

Serve hot on a platter with fried rice or as a bite with cold drinks; spring onion on top.

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Make it a meal

What goes with Devilled chicken: a bread or rice, a side, something to drink and something sweet.

Bread or rice Egg fried rice20 min
Bread or rice Pol roti30 min
With a main Chicken kottu roti40 min
On the side Gotu kola sambol15 min
On the side Lunu miris5 min
To drink Sol kadhi40 min
Something sweet Watalappan60 min
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