Incredible Pepper Chicken
This spicy Trinbagonian-style Pepper Chicken combines crispy fried chicken with onions, colorful bell peppers, Scotch Bonnet and Wiri Wiri peppers, scallions, and fresh basil for a deeply spicy dish with a slight balance of sweetness.
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.
Video
Notes
Frequently Asked Questions
Can I use Birds Eye peppers instead of Wiri Wiri peppers? Yes. If you cannot find Wiri Wiri peppers, you can use Birds Eye peppers or another spicy pepper. The heat level and flavor will vary depending on the pepper you choose. For EXTRA SPICY Pepper Chicken, consider using extreme peppers like Trinidad Moruga Scorpions. Can I leave out the MSG in Pepper Chicken? Yes. MSG is included in my original recipe, but you can leave it out if you prefer. Be sure to watch the video where I discuss this ingredient and the bad reputation it has received. Why do I need to ventilate my kitchen when making Pepper Chicken? The fumes from the hot peppers hitting the hot oil can be very intense. I recommend keeping your kitchen well ventilated or doing some of the cooking outdoors. What can I serve with Pepper Chicken? I enjoy Pepper Chicken with fried rice, on sandwiches, or as a side to adult beverages, which we call “cutters” in Trinidad and Tobago. Can I use basil instead of Chadon Beni? Basil is what I use to finish this Pepper Chicken. While Chadon Beni (aka culantro, or bandanya), would be a more familiar finishing herb for many Trinbagonians, I find basil adds a lovely fragrance and sweetness to the dish. Tried this recipe?Let us know how it was!