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Caramelized Black Pepper Chicken

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 […]
3.50 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4 servings


  • 1/3 cup dark brown sugar
  • 1/4 cup fish sauce
  • 1/4 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.
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