Caramelized black pepper chicken from Food & Wine by Charles Phan

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Notes about this recipe

  • anya_sf on March 17, 2024

    This could not be easier to make. The chicken was very good, the sauce intensely flavored and salty, but just right when served with plain cooked rice and broccoli. There was enough sauce for 1.5 lbs chicken. A nearly identical recipe, with slightly more involved sauce instructions, is posted on Food52, which I would try next, to see if the sauce's color (kind of washed out looking) and consistency (rather thin) are more appealing.

  • Laura on January 20, 2013

    This is really, really good. My husband loves it -- he'd be fine if I wanted to cook it every day. It's very simple and takes very little time to come together. I make a few changes: I decrease by half the amt of dark brown sugar; I sub jalapeno chiles for the Thai chiles because I can rarely find them; and I use chicken breasts in place of the thighs.

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