Ingredients (serves 4-6)
• 700 g chicken (thigh recommended)
• 2 green peppers
• 1 tbsp soy sauce
• 2 tbsp mirin
• 1/2 tbsp sugar
• 4 tbsp water
Remove caps and seeds of green peppers, and cut lengthwise into 4 to 6 pieces.
Make the sauce by mixing water, soy sauce, sugar and mirin. Set aside.
Heat the oil in a frying pan until very hot.
Place chicken skin-side down evenly in the frying pan.
Fry over medium heat until skin is crisp and golden brown.
Remove the lid, turn the chicken over and fry the other side.
Wipe away excess oil with paper, and add green peppers.
Add the sauce and simmer the ingredients.
Then cover the meat and peppers with the sauce.
Cut the meat into bite-size chunks.
Arrange chicken and peppers on a serving dish.
*Instead of mirin you could use sake and sugar, or just add more sugar.