Caramelized Black Pepper Chicken

Caramelized Black Pepper Chicken Recipe

From the hills of Hollywood (think Nicole Richie and Ms. GOOP herself) to the stone-cold streets of New York City, this recipe is making the celebrity rounds. But it wasn’t until my stylish sister alerted me to it did I decide to put my spin on it and give it a go. I’ve tweaked the cooking method to include a simple extra step of reducing the leftover sauce. It’s a quick tip I’ve picked up from being in culinary school and it really adds an extra punch of sweet and fiery flavor. 


Caramelized Black Pepper Chicken

Yield: 4 servings

Prep Time: 20 min

Cook Time: 15 min


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


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.

Garnish with cilantro and serve with rice or veggies.

Recipe adapted from Food&Wine.


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    Hi justataste, my name is Maria. This is an amazing recipe. I love all your recipes so much that I added this one to my blog, but giving the link to here, as the original source, as I always do with everything I publish. Thank you very much for your time and kind consideration and for the excellent recipes you bring to us.


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