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Combine the marinade ingredients. Cut the chicken into bite-size pieces and marinate for about 20 minutes, turning occasionally. |
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Pierce the peppers with a fork once or twice. |
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Heat the vegetable oil in a skillet and fry the peppers. Drain well and sprinkle with salt. |
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Drain the chicken, pat dry, and coat with the starch. |
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Fry the chicken a few pieces at a time for 4 to 5 minutes, turning over several times until cooked through and golden brown. Drain in a single layer on paper towels or a rack. |
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Arrange the chicken on individual serving dishes with the peppers and tomatoes.
*This style of frying also works well with pork, mackerel, salmon, and horse mackerel.
*Cornstarch may be substituted for potato starch.
*Asparagus or green peppers may be substituted for the mild green peppers. |
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