Wednesday, September 26, 2012

Caramelized Black Pepper Chicken

Caramelized Black Pepper Chicken
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 

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.

Garnish with cilantro and serve with rice or veggies.

Enjoy this excellent recipe and many more when visiting justataste.

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