3.8 54

Caramelized Black Pepper Chicken

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  • Servings: 4

At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken.

 

slideshow Quick Chicken Recipes

 

KEY: Fall, Winter, Asian, Vietnamese, Fast, Healthy, Staff Favorites, Dinner

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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

How to make this recipe

  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.

Notes

Because fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste.

Serve With

Steamed jasmine rice.

Suggested Pairing

An oaky, round and ripe Napa Valley Chardonnay will balance the pepper-sweet sauce of this chicken dish.

Contributed By Photo © Tina Rupp Published December 1998

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