Korean Chicken Sauté

Ingredients

• 700 gchicken thighs
• 1onion
• 2peppers
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. Start by patting the 700 g chicken thighs dry using paper towels to remove excess moisture. This helps in achieving a good sear. Season the chicken generously with fine sea salt and black pepper on both sides. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
2. Place the chicken thighs skin-side down in the hot oil, ensuring they are not overcrowded. Allow them to brown for about 5 minutes on each side, turning only once. Look for a golden-brown crust as your cue for doneness. Once browned, remove the chicken from the skillet and set aside.
3. Slice 1 onion and 2 peppers into thin strips. In the same skillet, add the sliced onion and peppers. Cook over medium heat, stirring occasionally, until the onions become translucent and the peppers are tender, about 5 to 7 minutes. The vegetables should be soft but still retain a slight crunch.
4. Return the browned chicken thighs to the skillet, nestling them among the vegetables. If there is any accumulated juice from the chicken, pour it back into the skillet. Allow the chicken to cook with the vegetables for a few more minutes to ensure it is cooked through and the flavors meld.
5. Check the skillet for excess liquid. If the sauce is too thin, increase the heat slightly and let it simmer until it reduces to your desired consistency. Taste the sauce and adjust the seasoning with more salt if needed, keeping in mind the balance of flavors.
6. Once the sauce has reached the right consistency and the chicken is cooked through, remove the skillet from the heat. Finish the dish by garnishing with fresh herbs of your choice, such as chopped green onions or cilantro, for a burst of freshness. Serve the Korean Chicken Sauté hot, family-style, allowing everyone to share and enjoy.