As someone who has a soft spot for chicken thighs, I'm passionate about all kinds of chicken thigh dishes, such as the Japanese teriyaki chicken thighs I recently tried, which got a lot of praise from fans, and I was so excited!
Therefore, I decided to share today a dish that I have innovated on Kung Pao Chicken – Pepper Chicken. This dish is smooth, spicy and appetizing, and even more delicious than Kung Pao Chicken, making it a home-cooked dish that makes you can't stop chopsticks, and it's easy and quick to make.
The ingredients needed are two pieces of chicken thigh meat (chicken breast is fine), a few green peppers and two red peppers, and the seasoning includes two spoonfuls of soy sauce, an appropriate amount of cooking oil, 20g of starch (about two spoonfuls), a spoonful of salt, two spoonfuls of cooking wine, and a moderate amount of black pepper.
The production process is as follows:
1. First of all, remove the bones of the chicken thighs and cut them into small cubes, add a spoonful of soy sauce, two spoons of cooking wine, two spoons of starch and an appropriate amount of black pepper, mix well, and marinate for more than 10 minutes.
2. Clean the green pepper and red pepper and cut them into small cubes for later use.
3. Put the marinated chicken into the heated oil, fry for about 5 minutes, and then remove. Leave a small amount of oil in the pan, add the red and green chili peppers and stir-fry for a while, then add diced chicken, salt and soy sauce to taste.
4. Stir-fry a few times before getting out of the pot.
Tips: 1. Tips for removing chicken leg bones: cut around with a knife at the joints to make sure to cut off the skin and tendons, and then use the tip of the knife to cut the meat along the bones, and turn the knife against the bones to cut.
Finished product display. If you like Kung Pao Chicken, I believe you will also fall in love with this pepper-flavored chicken, which is smooth and delicious, spicy and delicious, and is definitely a great addition to rice on the dinner table, don't forget to steam a few more bowls of rice.