Sri Lankan Devilled Chicken

Ingredients 

For the Chicken Marinade:

• 500 g chicken, cut into pieces
• 1 ½ tsp chili powder
• ½ tsp black pepper powder
• ⅛ tsp turmeric powder
• 2 tsp lemon or lime juice
• ¾ tsp salt (adjust to your taste)
• 1 tsp oil

For the Sauce:

• 3 garlic cloves, finely chopped
• 1-inch ginger, finely chopped
• 1 tsp chili paste
• 1 ½ tsp chili flakes
• ¼ cup ketchup or chili sauce (add more if you prefer extra gravy)
• ¼ cup water (add more for more gravy)
• ½ tsp sugar
• Salt, as needed
• 2 banana peppers or Hungarian wax peppers, cut diagonally
• ½ red onion, cut into large pieces or rings
• 1 tsp cornstarch dissolved in 2 tablespoon water (optional, for a glossy finish)

Instructions

1. Combine all the marinade ingredients in a bowl and coat the chicken pieces thoroughly. Let it marinate for at least 30 minutes, or refrigerate for up to 12 hours for more intense flavor.

2. Place the marinated chicken pieces in the air fryer, ensuring there is space between them. Air fry at 390°F (200°C) for 14 minutes, flipping halfway through, until the chicken is golden and crispy. Adjust the time based on your air fryer model and chicken size.

3. Heat oil in a wok or pan.

4. Sauté the chopped ginger and garlic until fragrant.

5. Add the chili paste and chili flakes, mixing well.

6. Stir in the ketchup and combine.

7. Pour in ¼ cup water and let it simmer.

8. Stir in the sugar and adjust salt to taste.

9. Add the fried chicken to the sauce, tossing to coat evenly.

10. Add the banana peppers and onions, and mix thoroughly.

11. For a thicker sauce and a glossy finish, add the cornstarch slurry and stir for about a minute. If desired, add some large chunks of tomato for extra texture.

This Sri Lankan Devilled Chicken is a perfect balance of spice, tang, and sweetness, offering a unique and irresistible flavor profile. Serve it up as a main course and enjoy a taste of Sri Lankan cuisine at home!