Caramelized Black Pepper Chicken

By lorik

Ingredients

• Variation for 2 from Food 52:
• 1/2 cup dark brown sugar
• 1/4 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
• Stir-Fry:
• 10 ounces boneless chicken thigh
• 3 tablespoons cornstarch
• 1/2 cup chopped white onion
• 1/2 cup frozen peas and carrots, thawed
• 10 tablespoons peanut oil
• 1 to 2 cups hot steamed rice
• Black Pepper Sauce:
• 1/4 cup oyster sauce
• 1 teaspoon dark sweet soy sauce
• 1 teaspoon rice wine or dry sherry
• 1/2 tablespoon black pepper

Details

Servings 4
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

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

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. Transfer to a serving bowl, garnish with the cilantro and serve.

Notes: Because fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste. Serve With Steamed jasmine rice

Variation:
1. Mix sauce ingredients in small bowl and set aside.

2. Dice chicken into 1/2-inch pieces.

3. Toss chicken with cornstarch and shake off excess.

4. Heat 1/2 cup oil in a wok or deep skillet.

5. Fry coated chicken pieces in hot oil until golden and cooked through; drain on paper towels.

6. Heat remaining 2 tablespoons oil in skillet and add onion, cooking until translucent; add peas and carrots and cook one minute more.

7. Stir in fried chicken pieces with sauce, and cook until everything is hot.

8. Serve with hot steamed rice.