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Crispy Pepper Chicken Thigh plated with white rice green beans chili and toasted sesame seeds
Yesica Andrews

Crispy Pepper Chicken Thigh: Easy and Irresistible Ways

This crispy pepper chicken thigh recipe offers a flavorful and crunchy chicken dish with aromatic lemongrass and a tangy hoisin sauce, perfect for a satisfying meal with green beans and rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 529
Ingredients Method Notes

Ingredients
  

  • 130g white long grain rice
  • 2 garlic cloves
  • 1 fresh lemongrass stalk
  • 4 tbsp cornflour
  • 15ml soy sauce
  • 1 red chilli
  • 250g diced chicken thigh
  • 40g hoisin sauce
  • 15ml rice vinegar
  • 160g fine green beans
  • 5g toasted sesame seeds
  • 1 shallot
  • pepper
  • salt
  • vegetable oil
  • water
  • olive oil
  • sugar (or dietary alternatives)

Method
 

  1. Rinse the rice under cold water and cook according to package instructions.
  2. Finely chop the garlic, shallot, lemongrass, and red chilli.
  3. In a bowl, combine diced chicken thigh with cornflour, salt, pepper, and a drizzle of vegetable oil to coat evenly.
  4. Heat olive oil in a frying pan over medium-high heat and fry the chicken until golden and crispy on all sides, about 8-10 minutes.
  5. Remove chicken and set aside. In the same pan, add garlic, shallot, lemongrass, and red chilli; sauté until fragrant.
  6. Add soy sauce, hoisin sauce, rice vinegar, a pinch of sugar, and a splash of water; stir well to create a sauce.
  7. Return the chicken to the pan and toss with the sauce until coated and heated through.
  8. Blanch the green beans in boiling water for 2-3 minutes, then drain.
  9. Serve the crispy pepper chicken over cooked rice with green beans on the side.
  10. Sprinkle toasted sesame seeds on top before serving.

Notes

  • For extra heat, add more red chilli or a dash of chilli flakes. Leftovers can be stored in an airtight container in the fridge for up to 2 days.