Devilled Chicken

Ingredients

Chicken

• 800 gboneless chicken thigh, in chunks
• 2 tablespoonssoy sauce
• 1 tablespooncornflour
• 1 teaspoonchilli powder
• 1/2 teaspoonsalt
• 1 teaspoonground black pepper

Sauce

• 3 tablespoonstomato ketchup
• 2 tablespoonschilli sauce
• 2 tablespoonssoy sauce
• 1 tablespoonoyster sauce
• 1 tablespoonvinegar
• 1 tablespoonsugar
• 1 teaspoonchilli flakes

To fry

• 2onions, cut in wedges
• 1green capsicum, in chunks
• 1red capsicum, in chunks
• 6garlic cloves, sliced
• 3cm ginger, julienned
• 4green chillies, split
• 10curry leaves
• 4 tablespoonsoil

To serve

• steamed rice
• or fried rice
• or string hoppers

Directions

1. Cut everything roughly the same size. Cut it into large bite-sized chunks. Mix the chicken with the soy sauce. Add the cornflour, chilli powder and pepper. Add the salt to the bowl as well. Work it through with your hands. Let it sit for at least thirty minutes. The cornflour keeps the chicken juicy.
2. Cut the onions into large wedges. Cut the capsicums into large chunks. Slice the garlic and julienne the ginger. Mix all the sauce ingredients in a bowl. Heat a wok or wide pan until very hot.
3. Add half of the oil to the pan. Add the chicken in a single layer. Let it sear undisturbed for two minutes. Give it about six minutes in total. Cut one piece open to check it through. Lift it out and set it aside now. Add the rest of the oil to the pan.
4. Add the sliced garlic and the ginger. Fry them for thirty seconds only. Add the curry leaves to the pan. Add the split green chillies as well. Add the onion wedges and capsicum.
5. Toss them over a very high heat. Give them about two minutes only. Return the chicken to the pan. Pour the sauce mixture over everything.
6. Toss it all together very quickly. Keep the heat very high throughout. Let it bubble hard for about a minute. It should glaze and cling to everything. Keep tossing until it coats properly. Cook it a moment longer if it is loose.
7. Taste it and adjust the chilli and sugar. It should be hot, sweet, sour and salty together. Spoon it onto a plate beside rice. It must be eaten straight from the pan.

Technique

• Devilled in older British cooking meant highly spiced, and the word travelled with colonial-era English, but the Sri Lankan usage describes a specific sticky chilli stir-fry of its own.
• The style came out of Sri Lanka’s Chinese restaurant scene, which adapted Cantonese stir-frying to local chilli levels.
• The onion and capsicum are cut large and cooked briefly so they stay crunchy against the sticky chicken.

Substitutions

• Beef, prawns or cuttlefish are all devilled the same way in Sri Lanka.
• Chicken breast can be used but dries out under hard fast cooking.

Variations

• Devilled beef and devilled cuttlefish are equally common.
• Some cooks batter and deep fry the chicken before tossing it in the sauce.
• A milder version is made for those who cannot take the chilli.

History

Product of Sri Lanka’s Chinese restaurant scene, where ‘devilled’ dishes adapted Cantonese stir-frying to local chilli levels.

Frequently asked questions

What is Devilled Chicken?

Devilled Chicken is a main from Sri Lanka: chicken stir-fried with onion, capsicum and chilli in a sticky dark sauce. Product of Sri Lanka’s Chinese restaurant scene, where ‘devilled’ dishes adapted Cantonese stir-frying to local chilli levels.

How long does Devilled Chicken take to make?

Devilled Chicken takes 30 minutes plus marinating of preparation and 20 minutes of cooking. The recipe makes serves 4. It is rated medium to make.

What can I substitute in Devilled Chicken?

Yes, within limits. Beef, prawns or cuttlefish are all devilled the same way in Sri Lanka. Chicken breast can be used but dries out under hard fast cooking.

What is the most important thing to get right in Devilled Chicken?

Taste it and adjust the chilli and sugar. It should be hot, sweet, sour and salty together. Spoon it onto a plate beside rice. It must be eaten straight from the pan.