Caramelized black pepper chicken from Food52 by Charles Phan

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Ingredients

shallots
chicken thighs
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

hughb on November 30, 2022

This is one of the best things I have ever eaten, and I’ve made it many times. Sweet, salty, umami, spicy…. But you need to know a few things. First, you can add the minced ginger and garlic directly to the sauce mixture - no need to sauté these aromatics separately. Second, you don’t have to heat the sauce mixture to dissolve the sugar. It dissolves when you cook. Third, you can add all the sauce mixture in with the chicken after frying the shallots. And fourth, you need to heat the whole thing on high (not simmer) for way more than 10 minutes to get the chicken to the right consistency and the sauce to caramelize properly. The sauce should be thick and dark and cooked down quite a bit. Do that and you will see how incredible this thing is.
chawkins on April 14, 2021

This was very good, better than his version in the Slanted Door cookbook. The black pepper added to the taste. The caramel sauce could not be easier and thickened upon simmering with the chicken. Since he told you to add only half the sauce to the chicken and use more only if you wanted to, I only made half the sauce and that was enough.
TrishaCP on October 03, 2020

So flavorful and easy to pull together. The caramel sauce was a bit thinner than I would have liked - but that is a minor quibble because this was great.
Rutabaga on May 24, 2020

This is a fantastic, easy chicken stir fry, although rather smelly when cooking, due to the fish sauce. My older son particularly liked it. "How can this chicken taste so good?!" he raved. I had leftover sauce, so plan to make it, adding a new single batch of sauce, but doubling the amount of chicken, which should be enough to leave us with leftovers for lunch the next day.