Caramelized Black Pepper Chicken
½ cup dark brown sugar
¼ cup fish sauce
¼ cup water
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon coarsely black ground pepper
2 fresh Thai chilies, halved, or dried red chilies
1 tablespoon canola oil
1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs cut into 1-inch pieces
4 cilantro sprigs, for garnish
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chilies.
Heat the oil in a large deep skillet.
Add the shallot and cook over moderate heat until softened, about 4 minutes.
Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is
cooked through, about 10 minutes.
Transfer to a serving bowl, garnish with the cilantro and serve.