About 12 years ago, I made a similar Pepper Chicken recipe when I competed in a global cooking competition in Seoul, South Korea. Yet, I cannot believe I’ve never shared this recipe with you until now. We’ve done Pepper Crab, Lemon Pepper Wings, Caribbean Pepper Calamari, Pepper Lobster, Pepper Wings, and Pepper Shrimp, to name a few. But never this one.
You’ll Need…
3 lbs Chicken thighs (bones removed)
1 teaspoon salt
1 tablespoon Caribbean Green Seasoning
1 tablespoon teaspoon black pepper (divided)
1 teaspoon sesame oil
1 teaspoon grated ginger
1 cup all-purpose flour
1 cup corn starch
veg oil 2-3 cups (for frying)
1 1/2 tablespoon veg oil
1 large onion (large cut)
1 cup bell peppers (large cut)
10 cloves garlic (roughly chopped)
3 scotch bonnet peppers (roughly chopped)
2 tablespoons chopped Chadon Beni, aka culantro (or cilantro)
2 tablespoons chive (finely chopped)
Notes! I recommend you follow along with the video below, as much more about the recipe is discussed there, like washing the chicken, the benefits of having some skin on, and how you can cut back on the heat level or make it even more spicy, should you wish.
Trim off the excess fat and some skin from the chicken thighs (bones removed) and cut into 2-inch pieces. In the video, I spoke about my culture (Caribbean) and how we wash meats with lime, lemon, or white vinegar.
Unfortunately, I lost all of the step-by-step pictures that I usually take for recipes. Season the chicken with the salt, 1/2 of the black pepper, Caribbean Green Seasoning, Sesame oil, and grated ginger. Allow to marinate for at least one hour.
Heat oil to fry the chicken pieces on a medium/high flame. Combine the flour and cornstarch, then dust the seasoned chicken pieces in the mixture and fry until golden. About 6-7 minutes. Fry in batches to avoid overcrowding the pan. Set aside on a wire rack.
On a medium flame, add 1 1/2 tablespoons veg oil in a wide pan or wok. Once hot, add the onion, garlic, remaining black pepper, and bell peppers. Cook for 4 minutes, then add Scotch Bonnet peppers and the pre-fried chicken piece and toss well.
Heat through for about 3 minutes, and then you’re done. As you turn off the stove, mix in the finely chopped chives and Chadon Beni (culantro). You may add additional salt if you prefer. This pepper chicken is excellent as a snack with your favorite beer, a side dish, or a topping for sandwiches.
