Caramelized Black Pepper Chicken

Rating: 4 stars

At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken.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 comes together in just minutes using ingredients that are common kitchen staples.

By Charles Phan
December 1998

Gallery

Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
35 mins
Yield:
4
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Ingredients

Directions

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

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  • 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.

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