Devilled chilli chicken stir-fry(Sri Lankan).
Printable recipe and beginners tips on [ Ссылка ]
Most restaurants serve this spicy chicken stir fry with their set menus.
Why spend money when you can make it at home?
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
500-750g of medium-sized chicken pieces(use chicken breast)
1 teaspoon of turmeric powder
1 teaspoon of chilli powder
Salt to season
1/4 cup oil
1 tablespoon of ginger
1 tablespoon of garlic
2 large onions cut into wedges
4 capsicums(banana peppers) cut into slices(substitute with bell peppers)
3 medium-sized tomatoes cut into wedges
1 teaspoon of chilli flecks(increase if you need more heat)
2 tablespoons of oyster sauce
2 tablespoons of soya sauce
4 tablespoons of tomato sauce
1 tablespoon of sugar(only if you need it to be slightly sweet for the kids)
Instructions
Have all the ingredients ready.
Cut the chicken to the required size and place them in a bowl.
Place chicken in a bowl, add turmeric, chilli powder, salt(1/2 teaspoon) and combine. set aside for 15 minutes.
Place a shallow skillet or pan over medium heat, pour in 1/4 cup oil into the pan, let the oil heat slightly and shallow fry the chicken until they turn golden brown on the edges.
This should take 10 minutes over low-medium heat.
Make sure not to burn yourself while frying the chicken. use medium heat for this purpose, tossing the chicken constantly so they fry evenly. this should take 10-15 minutes.
Transfer the fried chicken to a paper towel, place the same pan with the remaining oil over medium heat, add the minced garlic and ginger to the oil and sauté for two minutes.
Add the onions, capsicum and tomatoes to the pan, sauté until the capsicums turn slightly soft(should still have a crunch) over medium heat. 5-10 minutes.
Pour in the tomato sauce(4tbs), soy sauce(2tbs), oyster sauce(2tbs)and chilli flakes(1tsp). combine and cook over medium heat. 5-7 minutes over low fire.
Once the onion and capsicum turn soft with the sauce mixture, add the chicken to the pan. cook another 2 minutes over medium heat.
Cook until the sauce is thick and completely coats the chicken with a little gravy left in the bottom of the pan
Here’s where you can make little adjustments to suit your individual tastes, for adults I actually increase the heat by adding red chilli sauce(do not use sriracha sauce here).
For kids, I have done the devil chicken with extra spoons of sweet chilli sauce.
I have also added 1/4 cup thick coconut milk to make the devil chicken extra thick and to have a little gravy for my rice and curry menu.
Taste and make necessary adjustments as given above, check for salt seasoning of salt and chill.
If you realize the devil chicken is too spicy for you, add a tablespoon of sugar if the curry is too spicy for your taste as well.
Serve warm with rice or as a party bite.
Serve warm with your favorite rice and curry dishes.
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