Caramelized Black Pepper Chicken

Photo by Dianne M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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