Sri Lankan Devilled Chicken Thighs

Ingredients

• 1½ lb Chicken Thighs, in bite-size pieces
• 1 Bell Pepper, in chunks
• 1 onion, in petals
• 2 tbsp cornstarch
• 3 tbsp ketchup + 1 tbsp soy sauce + 1 tbsp chili sauce or sriracha
• 1 tbsp vinegar + 1 tsp sugar
• 3 cloves garlic + 1 inch ginger, minced
• 2 dried red chilies (or 1 tsp chili flakes)
• Neutral oil

Method

1. Toss the Chicken Thighs with the cornstarch and a pinch of salt — the light coating crisps in the pan and later grabs the sauce like velcro.
2. Stir the ketchup, soy, chili sauce, vinegar, and sugar into a devil's glaze. Taste: sweet first, heat on the finish.
3. Fry the Chicken Thighs in 2 tablespoons oil over high heat until golden and cooked through (165°F for chicken), 5–6 minutes. Set aside.
4. Stir-fry the onion, Bell Pepper, garlic, ginger, and dried chilies 2 minutes — the vegetables should stay defiantly crunchy; 'devilled' dishes keep their bite in every sense.
5. Return the Chicken Thighs, pour the sauce down the pan's edge, and toss 60 seconds until everything is lacquered red. Serve hot with rice and a cold drink within reach.