Spicy Pan Fried Chicken
Today's dish is a variation on the theme of Asian dishes in a wok, but without any sweet tastes there. It is rich, tasty and expressively sharp. Therefore, if you like softer – immediately cut down on the amount of pepper or hot sauce. Like all similar dishes, it is very tasty to eat with boiled or steam rice or with noodles.
Ingredients
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Chicken thigh6 pcs
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Onion1 pcs
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Ginger20 g
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Garlic3 clove
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Hot pepper2 pcs
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Champignon200 g
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Bell pepper2 pcs
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Soy sauce2 tbsp
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Apple cider vinegar2 tbsp
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Sugar1 tbsp
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Tabasco1 tsp
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Cornstarch1 tsp
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Salt- to taste
Steps
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1. Cut onions half rings. Finely chop ginger, hot pepper and garlic. Cut the thigh fillets small pieces, mushrooms – plates, sweet pepper – straw. In a frying pan on medium-high heat, heat 2 tbsp. of vegetable oil. Fry chicken in a few visits until golden crust. Shift to the plate.
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2. In the frying pan, put onions and fry, stirring, for 3-4 minutes.
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3. Add garlic, pepper and ginger. Fry, stirring, for 1 minute.
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4. Add the sweet pepper and mushrooms, fry for another 3 minutes.
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5. Mix ingredients for sauce (soy sauce, apple or white wine vinegar, sugar, Tabasco, green onion feathers, corn starch, salt and pepper) in the bowl.
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6. Put the pieces of chicken into the frying pan and pour in the sauce. Cook, stir, until the sauce thickens, for 1-2 minutes. Remove from the plate and serve.
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7. Bon Appetit!
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