Sri Lankan Devilled Chicken with Garlic & Vinega

Ingredients:

For the Chicken:

1½ lbs (about 700 g) boneless chicken thighs or breasts, cut into bite‑size pieces

2–3 cloves garlic, minced

1 thumb‑sized piece fresh ginger, minced

1 small onion, sliced

1 bell pepper or banana peppers, sliced

2–3 tbsp vegetable oil

Marinade & Sauce:

1–2 tbsp white or rice vinegar (for tanginess)

1–2 tbsp soy sauce

2–3 tbsp tomato ketchup or chili sauce

1–2 tsp chili flakes or hot chili sauce (adjust to spice preference)

1–2 tsp sugar (to balance heat and tanginess)

Salt and ground black pepper, to taste

Directions:

In a bowl, combine the vinegar, soy sauce, tomato or chili sauce, chili flakes, sugar, salt, and pepper. Add the chicken pieces and toss to coat. Marinate for at least 15–20 minutes. Devilled chicken is known for its bold, spicy, and tangy sauce.

Heat vegetable oil in a large skillet or wok over medium‑high heat. Add the chicken pieces and cook until they start to brown and crisp on the outside.

Stir in the minced garlic and ginger and cook for about 1–2 minutes until fragrant.

Add the sliced onion and peppers to the pan and sauté until vegetables begin to soften.

Pour the remaining marinade into the pan and stir continually until the sauce thickens and evenly coats the chicken and veggies. Adjust seasoning with more vinegar or sugar if you like it tangier or slightly sweet.

Cook for another 2–3 minutes until everything is heated through and the sauce is glossy and aromatic.

Serve hot with steamed rice or as a bold main dish with noodles.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Kcal: ~400 kcal per serving (estimate) | Servings: 4 servings