Vietnamese Black Pepper Chicken

Vietnamese caramelized chicken is all that and a side of rice.

Ingredients

1/2 cup dark brown sugar

1/4 cup fish sauce

1/4 cup water

3 tbsp rice vinegar

1 garlic clove, minced

1 tsp finely grated fresh ginger

1 tsp coarsely ground black pepper

2 fresh Thai chiles, halved, or dried red chiles

1 tbsp sesame oil

1 shallot, thinly sliced

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

4 scallions, thinly sliced

Preparation

1. In a small bowl, whisk together the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper, and chiles until the sugar has dissolved. Set aside.

2. Heat the sesame oil in a large, deep skillet over medium heat. Add the shallot and cook, stirring occasionally, until softened and golden, about 4 minutes. Add the fish sauce mixture and bring to a boil over high heat. The sauce will bubble vigorously and begin to caramelize — this is correct. Add the chicken and cook, stirring occasionally, until the chicken is cooked through to 165°F and the sauce has reduced to a glossy, sticky glaze that coats the chicken, about 8–10 minutes. Transfer to a serving bowl, scatter with the scallions, and serve immediately over rice.

Notes

Inspired by Food & Wine.