Hot and tangy devilled chicken coats bite-sized chicken pieces in soy sauce and cornstarch, sears them, then tosses them in a ketchup-soy-chili sauce built with sautéed onion, garlic, and green chilies, ready in about 35 minutes. Coating the chicken in cornstarch before searing, rather than leaving it plain, gives it a light coating that helps the finished sauce cling once everything is tossed together.
Hot and Tangy Devilled Chicken
Ingredients
- For the Chicken
- 1.5 lbs boneless chicken thighs or breast, cut into bite-sized pieces
- Salt & pepper to taste
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp oil (for searing)
- For the Sauce
- 1 tbsp oil
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 1–2 green chilies, sliced (adjust to taste)
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp chili sauce or sriracha
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 1/4 cup water
- Optional: red chili flakes for extra heat
- Garnish
- Sliced scallions or cilantro
Instructions
- Season chicken with salt, pepper, soy sauce, and cornstarch. Toss to coat evenly.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear chicken until browned and cooked through. Set aside.
- In the same pan, add 1 tbsp oil and sauté onions until slightly soft. Add garlic and green chilies; cook for 1 minute.
- Stir in ketchup, soy sauce, chili sauce, vinegar, brown sugar, and water. Simmer 2–3 minutes until slightly thickened.
- Return chicken to the pan and toss to coat in the sauce. Simmer another 2–3 minutes.
- Taste and adjust spice or sweetness. Garnish with scallions or cilantro.
- Serve hot over rice, noodles, or with flatbread.
Recipe Notes
- Use chicken thighs for juicier results, or tofu for a vegetarian version.
- Double the sauce for extra drizzling over rice.
- Reheats beautifully—perfect for meal prep or next-day leftovers.
Nutrition
- Serving Size
- 1 plate
- Calories
- 360
- Sugar
- 10g
- Sodium
- 740mg
- Fat
- 18g
- Saturated Fat
- 4g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 14g
- Fiber
- 1g
- Protein
- 36g
- Cholesterol
- 95mg
Why you'll love this
- Searing the chicken first and setting it aside before building the sauce in the same pan lets the onion and garlic pick up the browned, cornstarch-crisped bits the chicken left behind.
- Combining ketchup with soy sauce, chili sauce, vinegar, and brown sugar gives the sauce a balance of sweet, tangy, and spicy that a single condiment alone wouldn't achieve, which is the hallmark of devilled-style dishes.
Tips for the best result
- Adjust the green chilies to taste, as the ingredient list specifies a range, since heat preference varies widely.
- Double the sauce for extra drizzling over rice, per the recipe's own notes, if you prefer a saucier dish.
Troubleshooting
The dish is too spicy or not spicy enough.
Adjust the green chilies and optional red chili flakes next time, since the recipe's own range (1-2 chilies) is written to be tuned to taste.
The sauce is thinner than expected.
Simmer it a minute or two longer before returning the chicken, since the cornstarch already on the chicken will help thicken it further once combined.
Chicken lacks flavor penetration.
try the butterfly technique – splitting thicker pieces to create more surface area for marinade contact.
The recipe's own notes say this reheats beautifully and is perfect for meal prep or next-day leftovers.
The recipe's own notes suggest rice, noodles, or flatbread, garnished with scallions or cilantro.
Frequently asked questions
Can I make hot and tangy devilled chicken ahead of time?
Yes! Marinate up to 24 hours ahead and cook when needed. You can also fully cook it a day ahead and reheat gently in a 300°F oven with a splash of water.
What’s the best cut of chicken for this recipe?
Bone-in, skin-on thighs and drumsticks work best as they stay juicy and absorb flavors well, but any cut works with adjusted cooking times.
How spicy is hot and tangy devilled chicken?
The heat level is customizable! Adjust chili quantities to your preference – use mild paprika for gentle warmth or increase cayenne for serious heat.
Can I cook this in an air fryer?
Absolutely! Cook at 380°F for 12-15 minutes, turning halfway through. The air fryer creates an amazingly crisp exterior.
Is there a vegetarian alternative to hot and tangy devilled chicken?
Yes! The marinade works beautifully with firm tofu, cauliflower steaks, or tempeh. Adjust cooking times accordingly for these alternatives.
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