Caramelized Black Pepper Chicken Recipe

In a large bowl, season chicken fillet chunks with salt and coarsely ground black pepper and mix in the egg. Sprinkle in flour and roughly stir until chicken pieces are just coated. (Any dry spots are acceptable.)      

Heat enough oil in a wok over medium heat for pan frying, about 2 inches deep in the center. Add battered chicken in batches and fry until just cooked through and turning a golden brown. Remove from the oil and repeat until all the chicken pieces are cooked. Set chicken aside. Drain the wok of oil, leaving behind about 1 to 2 tablespoons. 

Meanwhile, in a saucepan over medium-low heat, combine sugar, fish sauce, vinegar, water, onion, garlic, ginger, ground pepper, and chili. Bring to a boil then simmer until sugar has dissolved and mixture has thickened to a syrup consistency. 

Transfer the thickened sauce to the wok over medium heat and bring back to a simmer. Return chicken to the wok and toss with the sauce until coated. Remove from the heat and serve topped with more coarsely ground pepper, siling labuyo, and green onions.