Crispy fried chicken pieces tossed in a fiery, sweet-and-sour sauce with bell peppers and onions, a beloved Sri Lankan restaurant favorite.
Sri Lankan Deviled Chicken is a real, traditional Sri Lankan dish. Crispy fried chicken pieces tossed in a fiery, sweet-and-sour sauce with bell peppers and onions, a beloved Sri Lankan restaurant favorite.\n\nDeviled dishes reflect Sri Lanka's colonial-era British influence combined with the country's love of intense chile heat, with 'deviled' referring to the fiery, punchy sauce that coats the crispy fried protein.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.
Serves 4
Toss the chicken with salt and cornstarch, then deep-fry in oil at 180°C (350°F) for 6 to 8 minutes until deeply golden and crisp; drain.
Heat oil in a wide pan and stir-fry the onion, bell peppers, garlic and green chilies over high heat for 5 minutes until slightly charred at the edges.
Stir in ketchup, soy sauce, chili sauce and sugar, cooking for 2 minutes until glossy.
Add the fried chicken to the sauce, tossing quickly to coat evenly.
Cook for another 2 minutes so the chicken absorbs the sauce while staying crisp.
Serve immediately while the chicken is still crisp, alongside rice or bread.
Fry the chicken until genuinely crisp before saucing — this is essential since the sauce will slightly soften the coating, and you want a good crunch to start.
Cook the vegetables over high heat quickly so they stay slightly crisp and pick up char, rather than becoming soft and soggy.
Toss the fried chicken in the sauce briefly and serve immediately, since it loses crispness the longer it sits in the sauce.
Use shrimp or firm tofu instead of chicken for a different protein option.
Adjust the amount of green chili for a milder or spicier result.
Add cashews for extra crunch, a popular variation at some Sri Lankan restaurants.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Deviled dishes reflect Sri Lanka's colonial-era British influence combined with the country's love of intense chile heat, with 'deviled' referring to the fiery, punchy sauce that coats the crispy fried protein.
It wasn't fried crisp enough initially, or it sat in the sauce too long before serving — fry until deeply golden and serve immediately after tossing.
Yes, reduce or omit the green chilies and use a milder chili sauce for a gentler version.
The fried chicken and sauce can be prepared separately ahead of time, but combine and serve immediately for the best texture.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
