Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule. The skin is fried into a lacquered mahogany. The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
03Meanwhile, make the dipping sauce.
Combine oyster sauce, a tablespoon
of the Scotch-bonnet-pepper sauce and
the juice of the remaining lime and stir
to combine. Adjust seasonings with more
hot sauce, lime juice and freshly ground
black pepper to taste.
04Garnish with scallions and serve with
white or fried rice, with a drizzle of the
sauce over each piece of chicken and the
remaining sauce on the side.