Print

Sri Lankan Devilled Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

Sri Lankan Devilled Chicken is a spicy and tangy dish featuring marinated chicken air-fried to golden perfection, then tossed in a flavorful sauce made with garlic, ginger, chili paste, ketchup, and fresh peppers. This quick and vibrant recipe offers a perfect balance of heat and sweetness, making it a favorite appetizer or main dish in Sri Lankan cuisine.

Ingredients

Marinade

  • 500 g chicken cut into pieces
  • 1.5 tsp chili powder
  • 1/2 tsp black pepper powder
  • 1/8 tsp turmeric powder
  • 2 tsp lemon/lime juice
  • 3/4 tsp salt
  • 1 tsp oil

Sauce

  • 3 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 tsp chili paste
  • 1.5 tsp chili flakes
  • 1/4 cup ketchup or chili sauce
  • 1/4 cup water
  • 1/2 tsp sugar
  • Salt, to taste

Vegetables and Garnish

  • 2 banana peppers or Hungarian wax peppers, sliced
  • 1/2 red onion, sliced
  • 1 tsp corn starch dissolved in 2 tbsp of water (optional slurry)

Instructions

  1. Marinate Chicken: Mix all marinade ingredients with the chicken pieces thoroughly. Cover and let it rest for at least 30 minutes, up to 2 hours at room temperature, or refrigerate for up to 12 hours for deeper flavor penetration.
  2. Air Fry Chicken: Preheat an air fryer to 390°F (200°C). Arrange the marinated chicken pieces in a single layer, ensuring they do not overcrowd the basket. Air-fry for about 14 minutes, flipping halfway through, until the chicken turns golden and cooked through. Adjust the time as needed based on your air fryer model and chicken piece size.
  3. Prepare Sauce Base: Heat oil in a wok or deep pan over medium heat. When the oil is hot, add finely chopped garlic and ginger. Sauté briefly until aromatic, being careful not to burn them.
  4. Add Spices: Stir in chili flakes and chili paste, mixing thoroughly to combine and release their flavors into the oil.
  5. Incorporate Ketchup: Add the ketchup or chili sauce and stir to blend all ingredients evenly.
  6. Add Water and Simmer: Pour in 1/4 cup of water and stir. Let the mixture come to a gentle simmer to develop the sauce’s consistency. Add more water if a thinner gravy is preferred.
  7. Season Sauce: Stir in sugar to balance acidity and heat. Taste the sauce and adjust salt as needed. Then fold in the air-fried chicken pieces, ensuring they are well coated with the sauce.
  8. Add Vegetables: Mix in sliced banana peppers and red onion, cooking briefly until just tender but still retaining some crunch for texture contrast.
  9. Optional Thickening: If desired, stir in the corn starch slurry to thicken the sauce and give it a glossy finish. Add large chunks of tomatoes at this stage if you prefer extra freshness and texture.

Notes

  • Marinating the chicken longer enhances flavor but is optional if short on time.
  • Adjust chili paste and flakes to suit your preferred spice level.
  • Do not overcrowd the air fryer basket to ensure even cooking and browning.
  • Use fresh banana peppers or Hungarian wax peppers for authentic flavor; substitute with mild chili peppers if unavailable.
  • Adding cornstarch slurry is optional but recommended for a thicker, glossy sauce.
  • Serve hot with steamed rice or bread to enjoy the full flavors.

Find it online: http://bitezly.com/sri-lankan-devilled-chicken-recipe/