Pepper Chicken


200g boneless chicken thigh
40 grams of cabbage
10 grams of coriander
5 grams of garlic
Pepper 10 grams


2 tablespoons soy sauce
1 tablespoon lemon juice
1 tsp caster sugar
1/2 tsp pepper powder


1 tablespoon soy sauce
Cooking wine 1 tsp


  1. Wash boneless chicken thigh Add all marinade grasping uniform, pickled for about 20 minutes back.
  2. Korea Caisi Wash and drain the bottom of the dish.
  3. Heat the pan until the oil temperature about 160 ℃, adding a boneless chicken thigh practice to fire Zhashu, picked up after the appearance was crispy like chips, put into practice two trays.
  4. Place the parsley, garlic and chili with all the seasonings and mix thoroughly, pour 3 to practice, then sprinkle with pepper can be.