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  • Alona Freeman

    Caramelized Black Pepper Chicken ************* 1/3 cup dark brown sugar ¼ cup fish sauce ¼ cup water 3 Tablespoons rice vinegar 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 1 teaspoon black pepper 2 dried red chilies, halved 1 Tablespoon canola oil 1 shallot, minced 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes Cilantro for garnish Directions: In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside. Heat the canola oil in a large deep pan. Add the shallots and cook until soft (about 3 minutes). Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat. Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan. Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat.

  • Joanna Wall

    Caramelized Black Pepper Chicken - Best Foods Recipes

  • Lindsay

    Caramelized Black Pepper Chicken Recipe | Just a Taste