Pepper Chicken

For the chicken

1. Season the chicken pieces with salt, toasted sesame oil, light soy sauce, Chinese cooking wine, oyster sauce, grated ginger, MSG, and cornstarch, mixing well until evenly coated.

2. Marinate the chicken at room temperature.

   Then 30 min of waiting

3. Heat vegetable oil in a wok or deep fryer to 350–360°F (175–180°C).

4. Fry the chicken pieces in batches until fully cooked and browned, 10–12 minutes per batch.

   Then 10 min of waiting

5. Remove the fried chicken with a slotted spoon and drain on a tray.

For the stir-fry

6. Heat 2 tablespoons of the oil used for frying the chicken in a large pot over medium-high heat.

7. Add the onions, minced garlic, and freshly ground black pepper, sautéing until softened.

8. Add the bell peppers, a pinch of salt, chopped Scotch bonnet, and whole peppers, and stir-fry until tender-crisp, 2–3 minutes.

9. Add the fried chicken back to the pot and toss to combine with the vegetables.

10. Stir in the green onions and cook for 1 minute.

11. Add the fresh basil leaves, toss quickly for about 1 minute, then turn off the heat and serve immediately.

- Light soy sauce

- Oyster sauce