



Cut the chicken into pieces and remove the skin. If we use hips - remove the bones and remove the skin. If we use fillet breast - cut each into 2 thin cutlets parallel to the plane of the cutting board.













Mix the flour with salt and pepper, roll the chicken in it.

Fry in vegetable oil until golden brown on all sides.













We transfer it to a bowl.

In the same pan fry for 2-3 minutes diced peppers.













Then add the chicken and fry it over a small fire, stirring until the juice that comes out of the puncture with the knife becomes transparent. At the end of the frying, add sugar and vinegar, mix and warm evenly.



