Devilled Chicken

Devilled Chicken is one of the absolute favourites in Sri Lanka. It usually complements all Chinese inspired takeaway such as fried rice and fried noodles along with a good dollop of Chinese Chilli Paste. The dish is also a sought after bar food. Usually made with deep fried chicken, a variety of salty sauces and MSG, it is not the most healthy dish served at restaurants. Therefore, I have tried to make this home made version much healthier while maintaining the authentic taste.

Ingredients

  • Chicken – 6 thighs skinless and bone-in
  • Onions – 2 medium red onions cut into wedges
  • Tomatoes – 2 medium sized cut into wedges
  • Banana Peppers – 2 cut into 1/2 inch slices (or use capsicum)
  • Green chillies – 3 cut lengthwise
  • Garlic paste – 1 tablespoon
  • Ginger paste – 1 tablespoon
  • Salt – 1 teaspoon
  • Black pepper powder – 2 teaspoons
  • Turmeric – 1/4 teaspoon
  • Vinegar – 1/2 tablespoon
  • Corn flour – 1 tablespoon
  • Tomato ketchup – 1 tablespoon
  • Chinese Chilli Paste – 1 tablespoon (recepie found here)
  • Soy sauce – 1 tablespoon
  • Vegetable oil – 5 tablespoons for shallow frying

Method

  1. Add chicken, salt, vinegar, turmeric and 1 teaspoon of black pepper powder into a saucepan.
  2. Add 1/4 cup of water. Cover and cook on medium heat until the chicken is done.
  3. Remove the chicken and retain the cooking stock.
  4. Add corn flour, tomato ketchup, 1 teaspoon of black pepper powder, chinese chilli paste and remaining cooking stock into a bowl. Mix well to make a sauce and keep it aside.
  5. Heat vegetable oil in a large wok.
  6. Fry the chicken until golden brown on all sides.
  7. Remove the chicken and set aside.
  8. To the same oil add the ginger and garlic paste. Stir-fry until golden and fragrant.
  9. Add the onions, banana peppers, green chillies and stir-fry for about 2-3 minutes.
  10. Add the sauce, stir and simmer until it thickens.
  11. Add the tomatoes and mix well.
  12. Turn off the heat. Add the chicken and mix until the chicken is well coated.
  13. Serve hot on its own or with fried rice/noodles.

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