Cherry & Dennis Helper Habitat
Sri Lankan Devilled Chicken
斯里蘭卡辣炒雞
Recipe overview
Sri Lankan devilled chicken is a lively sweet-sour-spicy stir-fry with onion, pepper and tomato.
01
Ingredients
Main ingredients
- 800 g boneless chicken thigh
- 180 g onion
- 180 g green pepper
- 200 g tomato
- 2 pieces green chilli
- 2 stalks spring onion
Sweet-sour chilli sauce
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp sugar
- 3 cloves garlic
Cooking oil
- 2 tbsp cooking oil
02
Tools
- cutting board
- knife
- deep pan or pot
- wooden spoon
- measuring spoons
03
Steps
Step 1
Cut chicken into bite-size pieces; chunk onion, pepper and tomato
Cut chicken into bite-size pieces; chunk onion, pepper and tomato.
Step 2
Mince garlic and cut green chilli into lengths
Mince garlic and cut green chilli into lengths.
Step 3
Mix ketchup, soy, vinegar and sugar
Mix ketchup, soy, vinegar and sugar.
Step 4
Heat a large wok over medium-high heat with oil
Heat a large wok over medium-high heat with oil.
Step 5
Stir-fry chicken in batches until golden and cooked through
Stir-fry chicken in batches until golden and cooked through.
Step 6
Add onion, pepper and garlic; fry for one minute
Add onion, pepper and garlic; fry for one minute.
Step 7
Add tomato and green chilli; fry 30 seconds more
Add tomato and green chilli; fry 30 seconds more.
Step 8
Pour in the sweet-sour chilli sauce and toss quickly
Pour in the sweet-sour chilli sauce and toss quickly.
Step 9
Keep high heat until sauce just clings to the chicken
Keep high heat until sauce just clings to the chicken.
Step 10
Taste and add vinegar or sugar if needed
Taste and add vinegar or sugar if needed.
Step 11
Cut a piece and confirm the chicken reaches 74°C at the centre
Cut a piece and confirm the chicken reaches 74°C at the centre.
Step 12
Add spring onion and serve immediately
Add spring onion and serve immediately.
Common mistakes
- Do not boil every ingredient hard at once; control the heat by step and confirm that meat, fish or eggs are fully cooked.
Tips
Measure seasonings first and keep cooked food separate from raw food; remove bones and reduce chilli when serving children or older adults.
