Description

This hot and tangy devilled chicken is a bold, fiery, and flavor-packed dish rooted in Sri Lankan and Indian-style fusion. Chicken is marinated in spices, pan-fried, and tossed in a tangy chili sauce with onions and peppers. It’s spicy, satisfying, and perfect with rice or flatbread.

Ingredients

1 lb boneless chicken thighs or breast, cut into strips

1 tbsp soy sauce

1 tbsp chili sauce (like Sriracha)

1 tsp vinegar or lime juice

1/2 tsp turmeric

1/2 tsp chili powder

Salt & pepper, to taste

2 tbsp oil (for frying)

For the Sauce:

1 tbsp oil

1 red onion, sliced

1/2 bell pepper, sliced

1 tbsp minced garlic

1 tbsp tomato ketchup

1 tbsp chili garlic sauce

1 tsp soy sauce

1 tsp vinegar

1/2 tsp sugar

Chopped scallions or cilantro for garnish

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Instructions

1. In a bowl, marinate chicken with soy sauce, chili sauce, vinegar/lime, turmeric, chili powder, salt, and pepper. Let sit for 15–30 minutes.

2. Heat oil in a skillet over medium-high heat. Sear marinated chicken until golden and cooked through. Set aside.

3. In the same skillet, add a little oil and sauté onion, bell pepper, and garlic for 2–3 minutes.

4. Stir in ketchup, chili garlic sauce, soy sauce, vinegar, and sugar. Simmer 1–2 minutes.

5. Return chicken to pan and toss well in sauce to coat.

6. Garnish with scallions or cilantro. Serve hot with rice or naan.

Notes

• Adjust chili level to your heat preference.

• Add sliced green chilies for an extra kick.

• This dish pairs perfectly with coconut rice or parathas.