Pepper Chicken is one of those recipes that delivers big flavor, serious heat, and plenty of texture in every bite. While Pepper Shrimp is one of the top recipes on my website, I am confident this Incredible Pepper Chicken will quickly become a favorite as well. Both are equally tantalizing, and after sharing a sneak peek on Instagram, many of the comments were from readers who had been patiently waiting for a chicken version because they do not eat shrimp.
I also have Pepper Chicken Wings on the website, which is arguably one of the best ways to enjoy chicken wings, but I find Pepper Chicken much easier to make, even from a time perspective. The chicken is marinated, fried until beautifully crisp, then tossed with onions, garlic, sweet bell peppers, Scotch Bonnet and Wiri Wiri peppers, scallions, and fresh basil.
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My biggest recommendation when making any of these pepper dishes is to have a well-ventilated kitchen or consider doing some of the cooking outdoors. The fumes from the peppers hitting hot oil can be intoxicating, but they can also cause you to gasp for breath. Watch the video below, where I also speak about MSG and the undeserved bad reputation it has received, then leave a comment and let me know how you enjoyed this Pepper Chicken.
Ingredient Guide
Chicken thighs provide juicy, tender pieces of chicken that hold up well to frying and tossing with the peppers.
Lime or lemon adds acidity and helps clean and freshen the chicken before seasoning.
Salt seasons both the chicken marinade and the finished pepper mixture.
Toasted sesame oil adds a deep, nutty aroma to the chicken.
Light soy sauce brings saltiness and savory depth to the marinade.
Chinese cooking wine adds another layer of savory flavor and balance.
Oyster sauce contributes richness, umami, and a slightly sweet character.
Ginger gives the chicken a warm, fragrant flavor that works especially well with the peppers.
MSG enhances the savory flavors throughout the dish. Watch the video below where I discuss MSG and its undeserved bad reputation.
Corn starch helps create the crisp exterior on the fried chicken pieces.
Vegetable oil is used for frying the chicken and cooking the pepper mixture.
Onions add sweetness and texture that help balance the intense heat.
Garlic brings a savory aromatic base to the pepper mixture.
Black pepper adds another layer of peppery warmth.
Red bell pepper provides sweetness, color, and texture.
Green bell pepper adds a fresh, slightly bitter pepper flavor.
Yellow bell pepper contributes sweetness, color, and a mild pepper flavor.
Scotch Bonnet peppers provide the signature Caribbean heat and fruity pepper flavor.
Wiri Wiri peppers bring intense heat and another layer of pepper flavor. Birds Eye peppers can also be used.
Scallions add a fresh onion flavor toward the end of cooking.
Basil provides a lovely fragrance and a gentle sweetness that I find works beautifully in this Pepper Chicken.
Shopping Made Easy
• You can find boneless, skinless chicken thighs at most standard grocery stores, and they are also widely available at Caribbean markets.
• Scotch Bonnet peppers are commonly available at Caribbean and international grocery stores. Handle them carefully because they are very hot.
• Wiri Wiri peppers can be harder to find, so Birds Eye peppers or another spicy pepper can be used when necessary.
• Look for toasted sesame oil, light soy sauce, Chinese cooking wine, and oyster sauce in the Asian section of most larger grocery stores.
• Fresh basil, scallions, ginger, garlic, and colorful bell peppers are usually easy to find in the produce section.
Cooking Notes from the Kitchen
• My biggest recommendation when making Pepper Chicken or any of these pepper dishes is to have a well-ventilated kitchen. The fumes from the hot peppers can be very intense.
• I like using a wok with high sides when frying the chicken because it helps reduce oil splashing onto the stove.
• Do not crowd the pan when frying the chicken. Cooking in batches helps the pieces fry properly.
• I used some of the oil from frying the chicken to cook the onions, garlic, and peppers.
• You can use Birds Eye peppers if Wiri Wiri peppers are not available, or substitute another spicy pepper according to what you can find and tolerate.
• I like adding extra ginger when I want a more pronounced ginger flavor.
• While most Trinbagonians would reach for Chadon Beni, also known as cilantro or bandanya, to finish a dish like this, I find that basil adds a lovely fragrance and sweetness to the Pepper Chicken.
• Watch the video below before making this recipe, especially if you have questions about the MSG I use in the marinade and why I feel it has received an undeserved bad reputation.
Incredible Pepper Chicken
Ingredients
- 4 lbs skinless and boneless, chicken thighs (cut into 1-inch pieces)
- 1, juice of lime or lemon
- 3/4 tablespoon divided, salt
- 1 teaspoon toasted, sesame oil
- 1 tablespoon light, soy sauce
- 1 tablespoon Chinese, cooking wine
- 1 tablespoon oyster sauce
- 1 tablespoon grated, ginger
- 1 teaspoon MSG
- 2 1/2 tablespoons corn starch
- Vegetable oil for frying
- 2 tablespoons vegetable oil
- 2 large onions (cut into large chunks)
- 8-12 cloves garlic (rough chopped)
- 1/2 teaspoon black pepper
- 1 large red bell pepper (cut into chunky pieces)
- 1 large green bell pepper (cut into chunky pieces)
- 1/2 large yellow bell pepper (cut into chunky pieces)
- 2, , Scotch Bonnet peppers sliced
- 8, , Wiri Wiri peppers
- 3, , scallions chopped
- 1 cup loosely packed, basil
Instructions
- Cut the chicken into one-inch pieces, wash with the juice of a lime or lemon, or 1 cup white vinegar, and cool water. Drain, then season with 1/2 of the salt, sesame oil, light soy sauce, Chinese cooking wine, oyster sauce, grated ginger, MSG, and the corn starch. Add more ginger for a more pronounced ginger flavor.
- Mix well to combine and marinate for 30 minutes.
- Heat about 2-3 cups of vegetable oil, or any oil you prefer to deep-fry with, and cook the chicken pieces in batches to avoid crowding the pan. I like using a wok with high sides to avoid too much splashing onto my stove. The oil should be between 350 – 360 F and cook for 10-12 minutes. You’re free to use a deep fryer or air fryer if you wish.
- Heat 2 tablespoons of vegetable oil, using some of the oil from frying the chicken if you prefer, in a wide pan on a medium flame and add the onion, garlic, and black pepper. Cook for 2-4 minutes.
- Now add the bell peppers and toss. Cook for another 3-4 minutes, then add the Scotch Bonnet and Wiri Wiri peppers. You can use Birds Eye peppers if you wish, or any spicy pepper. Be sure to turn the fan on over your stove to vent the fumes. Add the remaining salt.
- After 3-4 minutes, add the pre-fried chicken pieces to the pot, toss, and reheat for about 3 minutes.
- Add the scallions, toss, cook for a minute or two, then finish with the basil. Turn off the stove and enjoy with fried rice, on sandwiches, or as a side to adult beverages, which we call “cutters” in Trinidad and Tobago.
- Deeply spicy with a slight balance of sweetness from the large pieces of onion, bell peppers, and the finishing basil. While most Trinbagonians would reach for Chadon Beni (culantro, or bandania to finish), I find that the basil adds a lovely fragrance and sweetness to the Pepper Chicken.
- Have you tried my other chicken recipes, with a bit of island flair? The Ultimate Chicken Tenders, Crispy Fried Chicken, and Crispy Fried Chicken Wontons are all great options. Chinese Restaurant Style Chicken Wings, Chinese Style Chicken, and my Caribbean Style Fried Chicken are also all hits.
