If you're craving something fiery, full-bodied, and bursting with flavor, hot and tangy devilled chicken with garlic and vinegar might just become your next go-to dish. Inspired by the bold and complex spice palettes of traditional Sri Lankan cooking, this dish is a flavor bomb—crispy chicken pieces smothered in a zesty, spicy sauce that balances heat with acidity. Whether you’ve experienced a traditional Sri Lankan chicken curry or a street-style Sri Lankan chicken kottu, this devilled chicken brings a similar intensity but in a more concentrated, punchy format. It’s the perfect dish to shake up your dinner routine or impress guests at a weekend gathering.
Hot and Tangy Devilled Chicken with Garlic and Vinegar
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Sri Lankan
Deep frying pan or wok A wok is ideal for both frying the chicken and tossing the sauce. If unavailable, a deep frying pan works just fine.
Tongs or slotted spoon For safely removing fried chicken from hot oil.
Mixing bowls To marinate the chicken and mix sauces.
Knife and chopping board For prepping vegetables.
Paper towels To drain excess oil from the fried chicken.
Stove or Burner You’ll need good heat control for both frying and sauce simmering.
For the Chicken Marinade
- 500 g boneless chicken thighs skinless, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon red chili powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 egg white
For Frying
- Vegetable oil for deep frying
For the Devilled Sauce
- 1 tablespoon sesame oil or regular cooking oil
- 1 medium red onion thinly sliced
- 2-3 green chilies sliced lengthwise
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 small bell pepper red or green, sliced
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce like sambal oelek or Sri Lankan kochchi sauce
- 2 tablespoons vinegar white or malt vinegar works well
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt to taste
- Cracked black pepper to taste
Garnish
- Spring onions sliced
- Extra green chilies or red chili flakes for heat optional
Marinate the Chicken
Start by prepping your chicken. Boneless thigh meat works best for flavor and juiciness, but breast can be used if preferred. Combine the chicken pieces with soy sauce, oyster sauce, chili powder, black pepper, salt, cornstarch, and egg white. Mix thoroughly and let it sit for 15–20 minutes. This step ensures the chicken is seasoned all the way through and stays tender after frying.
Fry the Chicken
Heat oil in a deep pan or wok. Once the oil reaches 180°C (350°F), add chicken in batches—don’t overcrowd the pan. Fry until golden brown and crispy, about 5–6 minutes per batch. Drain on paper towels. The crispiness of the chicken is what makes the devilled chicken addictive.
Make the Sauce
In a clean wok or skillet, heat a tablespoon of sesame oil. Add sliced onions, green chilies, garlic, and ginger. Stir-fry for 1–2 minutes until aromatic. Toss in the bell peppers and sauté for another minute. Now add the ketchup, chili sauce, vinegar, soy sauce, sugar, salt, and black pepper. Let the sauce simmer for 2–3 minutes until it thickens slightly.
Combine Chicken and Sauce
Add the crispy chicken back into the wok and toss everything together until the chicken is well coated in the hot and tangy sauce. Let it cook for a further 2 minutes so the sauce clings to the chicken like a glaze.
Garnish and Serve
Garnish with fresh spring onions and additional chilies if you like it extra hot. Serve immediately while it’s still sizzling and bold in flavor.
Pairings
Devilled chicken pairs beautifully with a variety of Sri Lankan and South Asian side dishes. Here are some ideas:
- Steamed White Rice: The most traditional pairing. The heat and acidity of the chicken balance perfectly with plain rice.
- Fried Rice: A Chinese-style egg fried rice or Sri Lankan vegetable fried rice adds a rich umami contrast.
- String Hoppers (Idiyappam): A soft, lacy noodle made from rice flour—great for soaking up the extra sauce.
- Pol Roti: A coconut flatbread that adds chew and mild sweetness.
- Side Curries: A mild sri lankan fish curry dish or even a rich sri lankan lamb curry can make this a full traditional sri lankan meal. The contrast between curry gravy and the dry heat of devilled chicken is divine.
- Pickled Onions or Cucumber Salad: A cooling element is helpful to tone down the spice.
If you enjoy other bold dishes like chilli chicken or even curry recipes indian, you’ll find this dish hits many of the same flavor notes but with a uniquely Sri Lankan twist.
FAQs
1. What type of chicken is best for devilled chicken?
Boneless, skinless chicken thighs are ideal because they stay juicy and flavorful even after frying. Chicken breast can be used but may turn out slightly dry if overcooked. If you prefer bone-in pieces like in a traditional sri lankan chicken curry, adjust cooking time accordingly.
2. Can I make this dish less spicy?
Absolutely. Reduce or skip the green chilies and cut back on the chili sauce. You can also use a sweeter ketchup or increase the sugar slightly for a milder version.
3. Is this dish similar to a traditional Sri Lankan curry dish?
It shares the same intense layering of flavors but is much drier and tangier. While a sri lankan chicken curry recipe relies on slow cooking with coconut milk or stock, devilled chicken is a stir-fry style dish with a quicker cook time.
4. Can I use other meats instead of chicken?
Definitely. This dish works brilliantly with pork, beef, or even lamb. If you’ve ever tried a sri lankan spicy pork curry, this is like its sassy cousin. Just adjust cooking time based on the meat you choose. Boneless cuts are best for ease of frying.
5. How do I turn this into a more complete Sri Lankan meal?
Serve it with rice or roti, plus a mild curry like a Sri Lankan beef curry recipe or Sri Lankan fish curry. Add a vegetable dish or lentil dal, and maybe even finish with a mango chutney or sambol. That’s how you go from devilled chicken to a traditional Sri Lankan meal.
