About 12 years ago, when I competed in a global culinary competition in Seoul, South Korea, I made a similar recipe for pepper chicken. However, I can’t believe I’ve never shared this recipe with you before. We did it Pepper crab, Lemon pepper wings, Caribbean Pepper Calamari, Pepper lobster, Pepper wingsand Pepper shrimpgive some names. But this is never the case.
You need it…
3 pound chicken thighs (Bones removed)
1 teaspoon salt
1 tbsp Caribbean green seasoning
1 teaspoon black pepper (Splitting)
1 tsp sesame oil
1 teaspoon grated inger
1 cup of all-purpose flour
1 cup of corn starch
2-3 cups of vegetable oil (Fried food)
1 tablespoon 1/2 vegetable oil
One big onion (Big cut)
1 cup of pepper (Big cut)
10 garlic (Almost chopped)
3 Scotch Bonnet Pepper (Almost chopped)
2 tablespoons of chopping chadong beni, aka Karantro (or coriander)
2 tablespoons of chives (Finely chopped)
Note! We recommend following the video below. It details recipes, including cleaning chicken, the benefits of wearing skin, and how to reduce heat levels and make them even spicy.
Reap excess fat and skin from chicken thighs (Bones removed) Cut into 2 inch pieces. In the video, I talked about my culture. (Caribbean) How to wash meat with lime, lemon, or white vinegar.
Unfortunately, I have lost all the step-by-step photos that I usually take for recipes. Season the chicken with salt, 1/2 of black pepper, Caribbean green seasoning, sesame oil and grated inger. Marinate for at least an hour.
Fry the oil to fry the oil in medium/high flame. Mix the flour and cornstarch and seasoned chicken into the mixture, dust and saute until golden. Approximately 6-7 minutes. Fry in batches to avoid overcrowding in the pot. Save it on a wire rack.
Over medium heat, add 1/2 tablespoon vegetable oil to a wide pot or wok. When it gets hot, add the onion, garlic, remaining black pepper and peppers. Cook for 4 minutes, then add the scotch bonnet pepper and fried chicken pieces and toss well.
Heat for about 3 minutes and you’re done. Once the stove is turned off, mix the finely chopped chives and chadong beni. (culantro). You can add additional salt if necessary. This pepper chicken is a great snack with your favorite beer, side dishes or sandwich toppings.
