Carmelized Black Pepper Chicken
I first ate this wonderful dish in a small family restaurant in Isan, Northeast Thailand. The restaurant was offering such as Vietnamese breakfasts and popular clay pot dishes and stir fries like this one.
The Slanted Door restaurant in San Francisco serves a Caramilized Black Pepper Chicken by Chef Charles Phan and this is almost the same taste. I have altered the original Vietnamese taste with more garlic, ginger and of course chiles. This is a spectacular Vietnamese dish that I have Thai’d Up to an intensely flavoured sweet and savory peppered chicken that will become a favourite of yours. You can adjust the heat upwards to Thai-it up a bit more like I do.
I do not like recipes that are overly sweet but this one works with the balance of the chiles. If you don't have Thai chiles you could use Serrano chiles or even dried chile flakes.
This is a wonderful prep before dish for company meals. Be sure and have plenty of rice as the sauce is so amazing with layers of flavor that everyone will love.
Yield: 4 Servings
1/2 cup Date Palm Sugar or Brown Sugar
3 Tbls Fish Sauce
1/4 cup Water
3 Tbls Rice Vinegar
1 Tbl Garlic,Minced2
1 tsp Fresh Ginger, Finely Grated
1 tsp Pepper, Coursely Ground (to taste)
4+ Thai Chiles, Halved
1 Tbls Peanut or Vegetable oil
1 Shallot, Thinly Sliced
1 lb Boneless, skinless chicken thighs, cut Into 1-Inch pieces
Garnish with cilantro sprigs
In a medium sized bowl, combine the date palm sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Add the chicken and allow to marinade for 20 minutes if you have time.
Heat the oil in a wok or large, deep skillet, add the shallot and cook over moderate heat until softened, about 4 minutes.
Add the marinated chicken and fish sauce mixture and simmer over medium high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving plate or bowl and garnish with the cilantro.
Serve with steamed Jasmine rice.
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