Meat + Poultry Caramelized Black Pepper Chicken 4.0 (4,037) 7 Reviews In 2018, Food & Wine named this recipe one of our 40 best: Working with chefs and their recipes has always been inspiring, from the most challenging dishes to the simple ones that become instant home classics. We asked Charles Phan, executive chef and owner of The Slanted Door in San Francisco, what he liked to cook at home, and he shared this take on caramelized black pepper chicken, a sweet and hot Vietnamese dish. It's intensely sweet and savory and comes together in just minutes. By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Food & Wine's Editorial Guidelines Updated on October 8, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 35 mins Yield: 4 Ingredients 1/2 cup dark brown sugar About 1/4 cup nam pla (fish sauce) 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 Directions 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. Working with chefs and their recipes has always been inspiring, from the most challenging dishes to the simple ones that become instant home classics. We asked Charles Phan, executive chef and owner of The Slanted Door in San Francisco, what he liked to cook at home, and he shared this take on caramelized black pepper chicken, a sweet and hot Vietnamese dish. It comes together in just minutes using ingredients that are common kitchen staples. © Greg DuPree 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. Rate it Print