Garlic pepper chicken in sauce
Curries With Bumbi · ♥ 1.2K likes · 22.9K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 515 g boneless, skinless chicken thighs
- 125 g sliced onions
- 1 whole red bell peppers
- 1 whole green bell pepper
- 2–3 whole green onions
- 3 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp mushroom sauce
- 1 tbsp tomato ketchup
- ½ tbsp hot sauce
- ½ cup water
Mix the soy sauces, mushroom sauce, ketchup, hot sauce, water and sugar until the sugar dissolves.
Mixing the sauce
- 2 tsp sugar
- 1 tbsp cornstarch
Mix the cornstarch with the water to a smooth slurry.
Cornflour slurry
- 2 tbsp water
- 1 tsp finely grated garlic
- ¼ tsp coarsely crushed black pepper
- 1 tsp vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 whole egg
- 3 tbsp all-purpose flour
- 2 tbsp cornstarch
Toss the chicken pieces with grated garlic, crushed black pepper, vinegar, soy sauce, sesame oil, egg, flour and cornstarch to a light, not runny coating.
Coating the chicken
- 4 tbsp oil
- 5 whole dry red chilies
In a wide flat-bottomed pan heat 4 tablespoons oil over medium-high; fry the dried red chilies until they darken, then remove and reserve.
Add the chicken in a single layer and leave undisturbed on medium-high until golden, then turn and break apart any stuck pieces; fry in batches for larger quantities.
Cook on medium-low about 10 minutes until cooked through, about 165 to 170F inside; remove to a bowl.
Cooking through and checking
- 1 tbsp oil
- 6 cloves large garlic cloves
Add 1 tablespoon oil and on low heat fry the garlic cloves until browned; remove.
Stir-fry the sliced onion on fairly high heat, then the red and green bell peppers with a pinch of salt.
Stir-frying the vegetables
- salt
- 1 tbsp ginger garlic paste
Clear a space, add the ginger garlic paste and stir everything on high heat for about a minute.
- 2 tbsp water
Add the fried chicken and stir a few minutes; add the sauce, rinsing the cup with 2 tablespoons water, and two of the fried chilies.
Saucing and thickening
- ½ tsp black pepper powder
Bring to a bubble, add green onions, then stir in the slurry a few spoonfuls at a time until thickened, not necessarily all of it; add half a teaspoon black pepper.
- ½ cup water
- 1 tsp sesame oil
Add another half cup water for more sauce, taste and adjust, and finish with a teaspoon of sesame oil.
Finishing and serving