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Caramelized Black-Pepper Chicken

May 19, 2023 By Karl Leave a Comment

Wow, right when I posted this, I accidentally learned that this recipe is already on the blog. I’ll post it again, anyway. The photos are better with this version.

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Here’s a pretty good chicken dish that’s really easy to make. It’s based on a Food & Wine recipe.

I really wouldn’t call this “caramelized,” in the sense of traditional caramelization because the sugar is actually cooking in a liquid. Not sure how that actually “caramelizes” it. Please note in the comments if you think different.

Caramelization or not, this is a great weekday dish to serve over rice or Asian noodles.

What you’ll need

  • 0.5 cups dark brown sugar, palm sugar or raw sugar
  • 3 – 4T fish sauce (nam pla)
  • 0.25 cups water
  • 3T mirin or rice vinegar
  • 1t minced garlic
  • 1t ginger grated on a microplane/zester
  • 0.5t ground pepper
  • 1 or 2 Thai chiles, halved, lengthwise or dried red chiles (remove some of the seeds to tone down the heat, if needed)
  • 1T neutral oil
  • 1 shallot or half an onion thinly sliced
  • 1 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
  • Cilantro sprigs, as an optional garnish

What to do

Thoroughly combine the sugar, fish sauce, water, mirin/rice vinegar, garlic, ginger, pepper and chiles in a small bowl. Set aside.

Heat the oil over medium heat in a wok or large frypan and sauté the shallot until softened—about 4 minutes. Mix in the fish sauce/sugar mixture and chicken, then simmer over medium-high heat until the chicken is cooked through—10 or so minutes.

Serve hot over rice or noodles.

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Filed Under: Chicken, Gluten Free, Low carb/Low GI/Low GL

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