How to Make Chicken Devel
If you’ve ever visited Sri Lanka or eaten at a Sri Lankan restaurant, chances are you’ve come across Chicken Deviled—a fiery, saucy, slightly sweet dish that hits all the right notes. It’s bold, it’s loud, and it’s definitely not shy about flavor. Think of it as the life of the party on your plate.
The good news? You don’t need a professional kitchen or years of experience to make it at home. With the right ingredients, a little patience, and a love for spice, you can recreate this iconic dish in your own kitchen. Let’s break it down step by step, like a friend guiding you through the process.
What Is Chicken Deviled?
Origins of Chicken Devilled in Sri Lankan Cuisine
Chicken Devilled (often spelled “Deviled” or “Devilled”) is a cornerstone of Sri Lankan fusion cuisine. It draws inspiration from colonial-era cooking techniques, mixed with local spices and flavors. Over time, Sri Lankans gave it their own fiery twist—adding chili, soy sauce, and a touch of sweetness.
Why It’s Called “Devilled”
The word “devilled” usually means spicy. And trust me, this dish lives up to its name. The heat doesn’t just come from chilies but from layers of flavor that slowly build with every bite.
Why Chicken Deviled Is So Popular
Street Food Favorite
From roadside eateries to upscale restaurants, Chicken Devilled is everywhere. It’s fast, flavorful, and satisfying—perfect for people who love bold food.
Perfect Party Dish
Hosting friends? This dish is a crowd-pleaser. It pairs beautifully with drinks, works as a starter, and disappears from plates faster than you’d expect.
Ingredients You’ll Need
Main Ingredients
Chicken (boneless preferred)
Onions
Bell peppers (capsicum)
Garlic
Ginger
Spices and Sauces
Chili powder
Chili flakes
Soy sauce
Tomato ketchup
Vinegar
Sugar
Salt and pepper
Optional Add-ons
Green chilies (for extra heat)
Spring onions
Lime juice
Choosing the Right Chicken
Chicken Cuts Explained
Boneless chicken breast or thigh works best. Thigh meat is juicier, while breast meat gives a leaner result.
Boneless vs Bone-In
Boneless chicken is easier to eat and absorbs sauce better, which is why most restaurants prefer it.
Preparation Before Cooking
Cleaning and Cutting the Chicken
Wash the chicken thoroughly and cut it into bite-sized cubes. Uniform pieces cook evenly—think of it like cutting puzzle pieces that fit perfectly together.
Marination Tips
Marinating is where the magic starts. Even 20–30 minutes can make a noticeable difference in flavor.
How to Make Chicken Deviled Step by Step
Step 1: Marinating the Chicken
In a bowl, mix chicken with:
Salt
Pepper
Chili powder
Soy sauce
A little vinegar
Let it rest. This is your flavor foundation.
Step 2: Frying the Chicken
Heat oil in a pan and fry the marinated chicken until golden brown. You’re not cooking it fully—just sealing in the juices. Set it aside.
Step 3: Preparing the Devilled Sauce
In the same pan:
Sauté garlic, ginger, and onions
Add bell peppers and green chilies
Stir in ketchup, soy sauce, sugar, and chili flakes
The aroma at this stage? Absolutely mouthwatering.
Step 4: Bringing Everything Together
Add the fried chicken back into the pan. Toss well until every piece is coated in that glossy, spicy sauce. Cook for a few minutes and finish with a squeeze of lime.
Secret Tips for Authentic Chicken Deviled
Balancing Heat and Sweetness
Too spicy? Add a little sugar. Too sweet? Add vinegar or chili. It’s like tuning a guitar—small adjustments make a big difference.
Getting the Perfect Texture
High heat and quick tossing keep the chicken juicy while thickening the sauce.
Common Mistakes to Avoid
Overcooking the Chicken
Dry chicken is the fastest way to ruin this dish. Keep an eye on the pan.
Using Too Much Sauce
Chicken Devilled should be coated, not drowned. Less is more.
Variations of Chicken Deviled
Restaurant-Style Chicken Devilled
Add butter at the end for a glossy, rich finish.
Extra Spicy Version
Double the chili flakes and add chopped green chilies.
Healthier Homemade Version
Air-fry or shallow-fry the chicken instead of deep-frying.
Serving Suggestions
Best Side Dishes
Fried rice
Garlic rice
Plain steamed rice
How to Serve for Parties
Serve in a sizzling platter with toothpicks—it looks impressive and tastes even better.
How to Store and Reheat Chicken Deviled
Storage Tips
Store in an airtight container in the fridge for up to 2 days.
Reheating Without Losing Flavor
Reheat on a pan over medium heat. Add a splash of water if needed.
Nutritional Value of Chicken Deviled
Calories and Protein
High in protein thanks to chicken, but calories depend on oil usage.
Making It Healthier
Use less oil, more veggies, and control sugar.
Why You Should Try Making Chicken Deviled at Home
Homemade Chicken Devilled lets you control spice, sweetness, and quality. Plus, there’s something deeply satisfying about recreating a restaurant favorite in your own kitchen.
Conclusion
Chicken Devilled isn’t just a dish—it’s an experience. It’s spicy, tangy, slightly sweet, and incredibly addictive. Whether you’re cooking for family, friends, or just yourself, this recipe delivers big flavors without complicated steps. Once you try it, don’t be surprised if it becomes a regular on your menu.
FAQs
1. Is Chicken Devilled very spicy?
It can be, but you control the heat. Adjust chilies to your taste.
2. Can I make Chicken Devilled without frying?
Yes, air-frying or pan-searing works well.
3. What oil is best for Chicken Devilled?
Vegetable oil or sunflower oil is ideal.
4. Can I use chicken with bones?
Yes, but boneless is easier and more popular.
5. How long does Chicken Devilled last in the fridge?
Up to 2 days when stored properly.
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