Caramelized Black Pepper Chicken

From Charles Phan
from Food52

PREP TIME: 10 min
COOK TIME: 15 min
SERVINGS: Serves 4

INGREDIENTS
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon canola oil, divided
• Kosher salt
• 1/2 cup dark brown sugar
• 1/4 cup fish sauce (nam pla)
• 1/4 cup water
• 3 tablespoons rice vinegar
• 1 shallot, thinly sliced
• 1 teaspoon one-inch piece of fresh ginger, julienned (or more)
• 1 teaspoon minced garlic
• 2 fresh Thai chiles, halved, or dried red chiles
• 1 teaspoon coarsely ground black pepper
• 4 cilantro sprigs (optional)
• Steamed jasmine rice for serving

PREPARATION STEPS
1. In a bowl, combine the chicken, 1 teaspoon of the oil and a good pinch of kosher salt. Stir to combine.

2. In a small saucepan, combine the brown sugar, fish sauce, water, and rice vinegar. Heat on medium until the sugar dissolves, and then turn the heat down to low.

3. Heat the remaining oil in a large deep skillet over medium heat. Add the shallot and cook in the skillet for about one minute. Add the ginger and garlic and cook until softened, about 3 more minutes. Add the chicken and chiles and cook for about one minute.

4. Add the fish sauce mixture to the chicken along with the black pepper. Simmer over medium-high heat, until the chicken is cooked through, about 10 minutes.

5. Transfer to a serving bowl, garnish with the cilantro and serve with rice.