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Caramelized Black Pepper Chicken


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Rate this recipe 4.4/5 (11 Votes)


  • 1/3 cup dark brown sugar
  • 1/4 cup fish sauce
  • 1/4 cup water
  • 3 Tablespoons rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon black pepper
  • 2 dried red chilies, halved
  • 1 Tablespoon canola oil
  • 1 shallot, minced
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
  • Cilantro for garnish


Adapted from


Step 1

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside.

Heat the canola oil in a large deep pan. Add the shallots and cook until soft (about 3 minutes).

Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat. Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan.

Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat.

Garnish with cilantro and serve with rice or veggies.

Recipe adapted from Food&Wine.


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