Crispy Chicken with Bullhorn Peppers

Ingredients

• 4 pieces Boneless, skin-on chicken thigh fillets (Remove the bone, keep the skin for crispiness)
• 2 pieces Green bullhorn pepper (Core, cut into ~2 cm slices)
• 2 pieces Red bullhorn pepper (Core, cut into ~2 cm slices)
• 3 cloves Garlic (Finely chopped)
• 2 cm Fresh ginger (Cut into brunoise)
• 0.5 onion Onion (Sliced)
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 0.5 tsp White pepper
• 1 tbsp Water
• 1 tsp Cornstarch
• 1 tsp Sesame oil (For the sauce)
• 1 tbsp Cooking oil (vegetable oil) (For browning the chicken and sautéing the vegetables)
• to taste Salt
• to taste Black pepper

Instructions

1. Debone the thigh fillets

   Score along each side of the bone, slide the knife tip under the bone, separate the meat, remove the bone and cartilage, trim excess skin and flatten the meat.

   Time: PT15M

2. Season the chicken

   Sprinkle both sides with salt and black pepper, then place the seasoned pieces in the refrigerator.

   Time: PT2M

3. Prepare aromatics

   Finely chop the garlic, cut the ginger into brunoise (2 cm dice) and slice the half‑onion.

   Time: PT5M

4. Cut the bullhorn peppers

   Halve each pepper lengthwise, remove membranes and seeds, then slice into strips about 2 cm wide.

   Time: PT7M

5. Prepare the sauce

   In a bowl, combine light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, water, cornstarch and sesame oil until smooth.

   Time: PT3M

6. Brown the chicken skin side

   Heat the pan over medium heat, add 1 tbsp oil, place the pieces skin side on parchment paper, cover with a lid to keep the chicken flat and brown for 5‑6 minutes.

   Time: PT6M

   Temperature: Moyen

7. Cook the other side of the chicken

   Remove the paper, flip the pieces and cook the other side 5‑6 minutes until the meat is cooked through.

   Time: PT6M

   Temperature: Moyen

8. Slice the chicken

   Remove the chicken from the pan, let rest 2 minutes then cut into strips.

   Time: PT2M

9. Sauté aromatics and peppers

   In the same pan, add a tablespoon of oil, stir‑fry garlic, ginger and onion for 20 seconds, then add the peppers and cook 3 minutes while stirring.

   Time: PT3M

   Temperature: Moyen

10. Add the sauce

    Pour in the prepared sauce, stir for 1 minute until it thickens slightly.

    Time: PT1M

    Temperature: Moyen

11. Add the chicken

    Return the chicken strips to the pan, stir for 1 minute to reheat and coat everything.

    Time: PT1M

    Temperature: Moyen

12. Plating

    Place the mixture on a serving dish, sprinkle with sliced green onions (whole) and serve immediately with rice or stir‑fried noodles.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless, skin-on chicken thigh fillets: Boneless chicken drumsticks
• Instead of Green bullhorn pepper: Red pepper
• Instead of Red bullhorn pepper: Green pepper
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Onion: Shallot
• Instead of Light soy sauce: Tamari (gluten-free)
• Instead of Dark soy sauce: Thick soy sauce
• Instead of Oyster sauce: Mushroom sauce
• Instead of Sugar: Honey (½ tsp)
• Instead of White pepper: Black pepper
• Instead of Cornstarch: Potato starch
• Instead of Sesame oil: Peanut oil
• Instead of Cooking oil (vegetable oil): Peanut oil, sunflower oil

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Tablespoon (measure)
• Frying pan (or wok)
• Parchment paper
• Saucepan or lid
• Wooden spatula
• Scale or measuring cup (optional)

Critical Steps — Do Not Skip

• Debone the thigh fillets properly to avoid bone fragments.
• Brown the chicken skin without moving it during the first minutes.
• Do not overcook the peppers to preserve their crunchy texture.
• Incorporate the sauce at the right time to achieve a glossy coating without burning.

Chef Tips from the Video

• Use farm‑raised chicken for more flavorful meat.
• Add a splash of rice vinegar to the sauce to balance the sweetness.
• Serve with fragrant jasmine rice or egg noodles for a complete meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months, but the pepper texture will be slightly softer after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and keep it refrigerated for 24 hours before cooking.
• Debone the chicken the day before and keep it covered in the fridge.
• The peppers can be sliced ahead of time and stored in a plastic bag with a paper towel.