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Pierce the chicken several times with a fork and sprinkle on the salt and pepper. Mix A in a bowl.
Add some oil in a frying pan and heat on medium heat. Lightly saute the shishito green peppers and place them on a plate.
Add 1 teaspoon of oil in a frying pan, heat on medium-low heat, and saute the chicken with the skin side down. When the skin becomes crispy, turn it over. Use paper towel to remove the excess oil. Cover the pan with a lid and saute on low heat for about 7 minutes until the chicken is fully cooked.
Turn the heat off, add the seasoning prepared in (1). Turn the heat on to medium and coat the chicken with the sauce. Cut the chicken into easy to eat pieces, place them on the plate. Pour the sauce over the chicken.