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Cut the chicken thighs into small pieces and marinate with the chicken marinade for 10-15 minutes, then mix in 15g of salad oil. Heat oil in a pan and fry the chicken until cooked. Set aside.
In a separate pan, heat 10g of salad oil, stir-fry the chili peppers on low heat until fragrant, then add the chicken pieces and seasonings. Stir-fry until well combined and serve.
