photo: Spicy Pan Fried Chicken

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.


  • Chicken thigh
    6 pcs
  • Onion
    1 pcs
  • Ginger
    20 g
  • Garlic
    3 clove
  • Hot pepper
    2 pcs
  • Champignon
    200 g
  • Bell pepper
    2 pcs
  • Soy sauce
    2 tbsp
  • Apple cider vinegar
    2 tbsp
  • Sugar
    1 tbsp
  • Tabasco
    1 tsp
  • Cornstarch
    1 tsp
  • Salt
    - to taste


  • 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.
  • 2. In the frying pan, put onions and fry, stirring, for 3-4 minutes.
  • 3. Add garlic, pepper and ginger. Fry, stirring, for 1 minute.
  • 4. Add the sweet pepper and mushrooms, fry for another 3 minutes.
  • 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.
  • 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.
  • 7. Bon Appetit!