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.