Tangy Stir-fried Chicken Thigh Meat and Green Peppers

Tangy Stir-fried Chicken Thigh Meat and Green Peppers

I marinated chicken thigh meat, browned it well, and made a sauce. The sauce is made with doubanjiang and vinegar, so it has a tangy-spicy taste.

Ingredients: 4 servings

Chicken thighs
2 (500 g)
☆ Sake
2 teaspoons
☆ Salt
1/2 teaspoon
☆ Soy sauce
1/2 teaspoon
☆ Pepper
to taste
☆ Katakuriko
1 heaping teaspoon
Large green peppers
Japanese leek
Doubanjiang or red chili pepper
1 teaspoon or 1 pepper
★ Soy sauce
3 tablespoons
★ Mirin
2 tablespoons
★ Sake
1 tablespoon
★ Vinegar
1 tablespoon
★ Sugar
2 teaspoons
★ Katakuriko
2 teaspoons
★ Sesame oil
1 teaspoon
Vegetable oil
as needed


1. Butterfly the thigh meat and cut into 8 equal pieces. Marinate in the ☆ ingredients for 20 minutes.
2. Cut the green peppers in half and then into chunks. Cut the Japanese leek into 3 cm pieces.
3. Add a small amount of vegetable oil to a frying pan. Cook the chicken over medium heat, skin side down. After it browns, flip it and cook over medium heat until cooked through. Remove from the pan.
4. Add the vegetables to the frying pan from Step 3. Stir-fry the vegetables and then add the doubanjiang and cook until the vegetables wilt. Then add the chicken and the ★ ingredients and stir-fry.
5. Plate and garnish with white sesame seeds.
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Story Behind this Recipe

This is a family favorite.