Season chicken with salt, black pepper, sugar, garlic and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.
Remove scallion from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.
Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.
Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed.
Add chicken to gravy. Add 1 cup of hot water and turn heat to Low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.
Serve it up with steamed rice and vegetables or salad
Wash the chicken and make sure to dry it with paper towel to remove any water before frying.
let the chicken marinate in the seasonings for a least one hour before frying.
Though you can bake the chicken in the oven instead of browning it on the stove, I don’t think you get the same depth of flavour, so I prefer to do it old-style by browning it first.
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