Sri Lankan Devilled Chicken
Main ingredient: Crysbro Fresh Skinless Boneless Breast / Thigh Cut / Whole Cut
Ingredients
For the Chicken Seasoning & Shallow Fry
- 500g Crysbro Fresh Chicken (Boneless Cubes or Skinless Cut)
- 1 tbsp Dark Soy Sauce
- 1 tsp Ginger-Garlic Paste
- 1 tsp Crushed Black Pepper
- ½ tsp Salt
- 1 Egg White (or 2 tbsp Cornstarch)
- Oil for shallow/deep frying
For the Devilled Stir-Fry & Sauce
- 2 Medium Yellow Onions, cut into thick quarters/wedges
- 2 Medium Tomatoes, cut into thick wedges
- 2-3 Capsicums, cut into thick diagonal chunks
- 3-4 Green Chilies, sliced diagonally
- 2 tbsp Roasted Chili Flakes (Kabilith)
- 1 tbsp Tomato Ketchup or Sauce
- 1 tbsp Chili Sauce
- 1 tbsp Dark Soy Sauce
- 1 tsp Sugar (to balance the heat and acidity)
- 1 tbsp Sesame Oil or Vegetable Oil
Instructions
Season & Marinate the Fresh Crysbro Chicken15 minutes
In a bowl, toss the Crysbro fresh chicken pieces with soy sauce, ginger-garlic paste, black pepper, salt, and egg white (or cornstarch). Mix well and marinate for 15 minutes so the chicken absorbs the savory flavors and locks in moisture during cooking.
Shallow Fry to Golden Perfection6-8 minutes
Heat oil in a wok or deep skillet over medium-high heat. Fry the marinated Crysbro chicken until cooked through and slightly golden brown on the edges (about 6–8 minutes). Remove from oil and drain on paper towels.
Sauté the Veggies on High Heat2 minutes
In the same wok, leave about 1 tablespoon of oil. Turn the heat up to high and add the quartered onions, green chilies, and capsicum chunks. Flash-fry for 1–2 minutes so they soften slightly while retaining their bright color and signature crunch.
Toss in Sauces, Chili Flakes & Chicken3 minutes
Add the tomato wedges, chili flakes, tomato ketchup, chili sauce, soy sauce, and sugar into the wok. Stir rapidly on high heat until a sticky, glossy coating forms. Toss the fried Crysbro chicken back in and stir-fry vigorously for 2 minutes to coat every piece evenly in the spicy sauce.
Garnish & Serve Hot1 minute
Drizzle a few drops of sesame oil over the top for an extra aromatic kick, give it a final toss, and serve steaming hot!
