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Caramelized Black Pepper Chicken


What you always wish takeout will taste like. Serve with jasmine or brown rice and stir-fried or steamed veggies.

1. In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper, and chilies. Reserve.

2. In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes.

3. Add the chicken and stir-fry, browning it all over, about a minute.

4. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes.

5. Stir in the cilantro and serve.

Adapted from Charles Phan’s Caramelized Black Pepper Chicken published in Food & Wine, December 1998.