Chicken & Meat
Devilled Chicken Made with Oristor Chili Paste
Craving something bold, spicy, and irresistibly satisfying? Our Devilled Chicken made with Oristor Chili Paste is the ultimate comfort food with a fiery kick!
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Ingredients
- 500 g Cubic cut Chicken pieces
- 1.5 tsp Chili powder
- 0.5 tsp Black paper powder
- 0.5 tsp Turmeric powder
- 0.5 tsp lime or Lemmon juice
- 3 nos Garlic gloves (finely chopped one)
- 1 inch Ginger finely chopped
- 1.5 tsp chili flakes
- 0.5 cup cup ketchup / chili sauce (add more if you want more gravy)
- 100 gram ORISTOR Seafood Chili Paste
- 0.8 tsp Iodize (add to your taste)
- 0.5 cup water (add more if you want more gravy)
- 0.3 tsp sugar if needed
- 2 nos Banana papers/ Hungarian wax peppers (cut into diagonal pieces)
- 1 tsp Corn starch dissolve in 2 tbsp of water (optional)
- 0.5 nos Red onion (finely chopped)
Nutrition per serving
- Calories
- 85 kcal
Total for 5 servings: 425 kcal
Method
- 1
Mix all the marinade ingredients with the chicken and let it rest for 30 minutes to 2 hours (or up to 12 hours in the fridge).
- 2
Deep-fry the marinated chicken until golden brown, which takes approximately 14 minutes.
- 3
Heat a wok or pan, add oil, and let it heat up. Once hot, add finely chopped ginger and garlic. Add chili flakes and chili paste, then mix everything well. Pour in the ketchup and mix thoroughly. Add ¼ cup of water, mix, and let it simmer. You can add more water if you want extra gravy. Once the sauce is simmering, add sugar, taste, and adjust salt if needed. Then, add the fried chicken and mix well. Add peppers and onions, then mix everything together.
- 4
(Optional) Add the cornstarch slurry for a glossy texture and thicker gravy. You can also add large tomato chunks at the end.
Chef's Notes
Mix all the marinade ingredients with the chicken and let it rest for 30 minutes to 2 hours (or up to 12 hours in the fridge). Deep-fry the marinated chicken until golden brown, which takes approximately 14 minutes. Heat a wok or pan, add oil, and let it heat up. Once hot, add finely chopped ginger and garlic. Add chili flakes and chili paste, then mix everything well. Pour in the ketchup and mix thoroughly. Add ¼ cup of water, mix, and let it simmer. You can add more water if you want extra gravy. Once the sauce is simmering, add sugar, taste, and adjust salt if needed. Then, add the fried chicken and mix well. Add peppers and onions, then mix everything together. (Optional) Add the cornstarch slurry for a glossy texture and thicker gravy. You can also add large tomato chunks at the end.
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