Caramelized Black Pepper Chicken

by Jana Harvey on April 13, 2011

1/2 cup dark brown sugar
Fish sauce to taste (about 1/4 cup)
1/4 cup water
3 Tbs. rice vinegar
1 tsp. minced garlic
1 tsp. finely grated fresh ginger
1 tsp. coarsely ground pepper
2 fresh Thai chiles, halved or dried red chiles
1 Tbs. canola oil
1 shallot, thinly sliced
1 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs

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

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