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Tri Color Pepper Chicken

Print Recipe
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • Bone-less, Skin-less Chicken Thigh
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 egg beaten
  • 2 tbsp potato starch
  • 2 tbsp oil
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 yellow pepper
  • 1 tsp sesame

Sauce

  • 1 tsp garlic minced
  • 1 tsp Tobanjyan (chili bean sauce)
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tbsp mirin
  • 1 tbsp vinegar
  • 1 tsp sesame oil

Instructions
 

  • Marinate the sliced chicken with salt, sugar, and beaten egg for 5-10 minutes.
  • In a separate bowl, combine minced garlic, chili bean sauce, soy sauce, water, sugar, mirin, vinegar, and sesame oil to make the sauce.
  • Coat the marinated chicken with potato starch.
  • Heat oil in a pan or wok and stir-fry the peppers for a few minutes. Sprinkle salt over the peppers and continue to stir-fry for another minute. Remove them from the pan.
  • In the same pan, add the coated chicken slices and stir-fry until golden brown and crispy.
  • Pour the sauce over the chicken and add the peppers. Toss everything together.
  • Sprinkle sesame seeds over the dish.
  • Serve and enjoy with rice or noodles.