Caramelized black pepper chicken: a Vietnamese-style sweet, savory and tangy chicken dish with an addictive sauce that comes together quickly and goes so well with rice.
In a large deep pan, sauté a sliced shallot in hot oil, then add a mixture of ½ cup dark brown sugar, ¼ cup fish sauce, ¼ cup water, 3 Tbsp rice vinegar, mince garlic + ginger, 1 tsp coarsely ground black pepper and 2 halved bird’s eye chili (or to taste). Stir to combine, then add 1 lb. of skinless boneless chicken thigh, cut into bite-sized pieces. Simmer and stir gently on high heat until chicken is cooked through and the sauce is a bit caramelized. Serve with hot rice, more black pepper and cilantro.
High-quality chicken from @savenorscambridge. Recipe by @charlesphansf for @foodandwine’s 40 best-ever recipes.