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