|Picture from justataste.|
Image credit: Kelly Senyei
Caramelized Black Pepper Chicken
” I’ve tweaked the cooking method to include a simple extra step of reducing the leftover sauce.” Kelly Senyei, author of Food Blogging For Dummies
⅓ 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
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and
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.
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