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.
For your convenience, I’ve also mentioned a few serving ideas below that you can try

Menus for Sri Lankan devilled chicken.

• Rice dishes you can pair with devilled chicken.
  • Plain white rice.
  • Sri Lankan Yellow Rice(turmeric rice)
  • Indian fragrant ghee rice(nei choru).
  • garlic and egg fried rice(in 30 minutes).
• Other Main carbs to serve with devilled chicken.
  • Garlic Naan recipe without yeast.
  • How to make Sri Lankan paratha (godamba)roti.
  • How to make Sri Lankan egg roti/paratha.
• Side dishes you can pair with devilled chicken.
  • Spicy pineapple curry
  • Potato curry.
  • Pumpkin curry(Sri Lankan wattakka curry).
  • Eggplant sweet and sour curry(Sri Lankan brinjal pahi).
• More serving ideas for the devil chicken recipe.
  • Serve as an appetiser with a few soft pita chips; if you make the devilled chicken in large chunks, they can replace the usual chicken wings.
  • Since these are spicy, make a yoghurt dip or a sweet sauce to balance the heat.
  • Use boneless chicken, and you can make a few gyros for dinner with a green salad on the side.

Tips and Questions about devilled chicken.

• Shallow frying vs. Deep frying.
  • Try to choose what’s best for you.
    • Deep frying gives you a much crisper chicken.
      • You can fry the pieces evenly on all sides, but this method of frying is not the healthiest option for those who are thinking about wellness.
    • Shallow frying is a better option as you are using less oil.
      • You’ll still get a crispy chicken, but you’ll have to constantly keep turning the chicken to get an even fry, Still, I prefer shallow frying.
    • To make air fryer devilled chicken.
      • You can now use the air fryer chicken tenders recipe to make a way healthier devil chicken recipe.

• Here’s where you can make little adjustments to suit your tastes.
  • For adults, I increase the heat by adding red chilli sauce(do not use sriracha sauce here).
  • For kids, I have done the devil chicken with extra spoons of sweet chilli sauce. 
• I have also added 1/4 cup thick coconut milk to make the devil chicken extra thick and to have a little gravy for my rice and curry menu.
• Taste and make necessary adjustments as given above, check for salt seasoning of salt, and chill.
• Don’t go rinsing the pan you made this chilli chicken in, there’s a lot of goodness coating the pan that you can still use.
  • Drop a cup of cooked rice and mix it with the leftover sauce, and have a few slices of bread.
  • Then wipe the sauce off the pan or simply let the kids use their fingers to lick all that thick sauce.

More Devil recipes.

• Devilled fish.
• Devilled sausages.
• Sri Lankan spicy devilled Beef. 
• Devilled tuna stir-fry(good as a filling as well.
• Devilled prawn stir-fry. 
• Devilled soya chunks. 
• Devilled chicken wings

What you will need in the kitchen.

• Chopping board and knife.
• Bowls to hold ingredients.
• Wooden spoon and tongs.
• Kitchen paper towels are used to absorb excess oil from the fried chicken.
• A large frying pan, wok or skillet to fry the chicken and later assemble all the ingredients to make the devil chicken stir fry.
• A platter to serve the spicy chicken fry.

Storage, freezing and reheating guide.

• Storing.
  • Once the stir-fry is done, leave it out to cool and store in a preferably airtight glass container.
  • The stir-fry ingredients might stain new plastic containers. refrigerate and use within 3 days.
• Freezing.
  • Can be frozen for up to a week, but I would highly recommend not freezing, but use within a few days.
• Reheating.
  • Should you freeze and need to reheat, leave it stir-fry until it reaches room temperature, and warm the stir-fry over low-medium heat.
• Stop food waste by,
  • Knowing your family member’s eating habits, if you feel that the number of banana peppers and onions will go to waste, simply reduce them by half.
  • Any leftovers can be used in wraps, sandwiches, stir-fry rice, or noodles.

RECIPE DIFFICULTY- EASY

Ingredients for the Devilled chicken recipe.

• Marinating ingredients.
  • Boneless chicken from chicken thighs or chicken breast, cut into medium-sized pieces.
  • Turmeric powder– adds mild earthy flavour, authentic taste and colour.
  • Red chilli powder – adds heat to the devil chicken.
  • Salt to season
• To make the chicken stir-fry.
  • Oil– use any type of cooking oil, preferably coconut oil, vegetable oil, or sunflower oil.
  • Minced ginger and minced garlic- they add aroma and enhance the flavours
  • Onions cut into wedges– adds crunch, aroma and flavour.
  • Medium-sized tomatoes cut into wedges– adds sweetness and elevates the taste of the devil chicken flavour with all the other elements
  • Capsicums or Banana peppers– cut into thick slices. Substitute with bell peppers.
  • Oyster sauce
  • Soy sauce
  • Tomato sauce
  • Red chilli flakes(increase if you need more heat).
  • Sugar-optional, if you need it to be slightly sweet for the kids)

Cooking the Sri Lankan devilled chicken.

Prepare the ingredients as needed.

Cut the chicken into the required size and place them in a bowl.
Add turmeric powder, red chilli powder, and season with salt.
Combine well.
Use disposable gloves if you are sensitive to the spices.
Cover and let the chicken parts marinate for 15 to 20 minutes.

Frying the chicken.

Place a shallow skillet or pan over medium heat.
Pour in the oil, let it heat for a few seconds.
Add the chicken pieces in a single layer.
Shallow fry the chicken pieces on both sides until they turn golden brown and crispy.
You can use my air fryer chicken tender recipe to make a healthier, less-oil version.
This should take 10 minutes over low-medium heat.
Take care not to burn yourself while frying the chicken pieces.
As you fry the chicken pieces, maintain a constant medium heat while tossing them regularly for an even fry.
This should take 10-15 minutes.
Once done, transfer the fried chicken to a paper towel.

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. 

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.

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.

Add the sugar once the onion and capsicum turn soft with the sauce mixture.
Reduce or increase the amount of sugar as needed.

Once you have the sauce mixture prepared, transfer the crispy chicken pieces to the pan.
Over low heat, combine well and continue to cook for 2 minutes.
Taste and adjust the flavour as per your need.

Cook until the sauce is thick and completely coats the chicken, with a little gravy left in the bottom of the pan.

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Sri Lankan devilled chilli chicken stir-fry.

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

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.

Print

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 500-750g of medium-sized boneless chicken pieces(use chicken breast or chicken thighs)
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• Salt to season
• 1/4 cup oil(use vegetable or coconut oil)
• 1 tablespoon of minced ginger
• 1 tablespoon of 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 teaspoon of red chilli flakes(increase if you need more heat)
• 2 tablespoons of oyster sauce
• 2 tablespoons of soya sauce
• 4 tablespoons of tomato sauce
• 1 tablespoon of 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.

Frying the chicken.

1. Place a shallow skillet or pan over medium heat.
2. Pour in the oil, let it heat for a few seconds.
3. Add the chicken pieces in a single layer.
4. Shallow fry the chicken pieces on both sides until they turn golden brown and crispy.
5. You can use my air fryer chicken tender recipe to make a healthier, less-oil version.
6. This should take 10 minutes over low-medium heat.
7. Take care not to burn yourself while frying the chicken pieces.
8. As you fry the chicken pieces, maintain a constant medium heat while tossing them regularly for an even fry.
9. This should take 10-15 minutes. Once done, transfer the fried chicken to a paper towel.
10. 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. 
11. 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.
12. 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.
13. 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.
14. Once you have the sauce mixture prepared, transfer the crispy chicken pieces to the pan.
15. Over low heat, combine well and continue to cook for 2 minutes. Taste and adjust the flavour as per your need.
16. Cook until the sauce is thick and completely coats the chicken, with a little gravy left in the bottom of the pan.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 178322Total Fat: 6962gSaturated Fat: 1914gTrans Fat: 0gUnsaturated Fat: 4091gCholesterol: 83441mgSodium: 80809mgCarbohydrates: 15gFiber: 3gSugar: 9gProtein: 27125g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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