This is a print preview of "Caramelized Black Pepper Chicken" recipe.

Caramelized Black Pepper Chicken Recipe
by Bob Towlson

Caramelized Black Pepper Chicken

SERVE WITH: Steamed jasmine rice

NOTES: Because fish sauces vary in their saltiness, I advise adding the fish sauce to taste.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Asian
Cook time: Servings: 4

Ingredients

  • 1/2 cup dark brown sugar
  • About 1/4 cup fish sauce (nam pla)
  • 1/4 cup water
  • 3 tablespoons rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon coarsely ground pepper
  • 2 fresh Thai chiles, halved, or dried red chiles
  • 1 tablespoon canola oil
  • 1 shallot, thinly sliced
  • 1 pound skinless, boneless chicken thighs, cut into 1- inch pieces
  • 4 cilantro sprigs

Directions

  1. In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
  2. Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes.
  3. Transfer to a serving bowl, garnish with the cilantro and serve.