A typical black pepper chicken recipe is super flavorful already, but what we did with this version is make it even better with some delicious tweaks. This chicken recipe gets its inspiration from Vietnamese and Chinese techniques and flavors to create a tasty chicken recipe that combines sweetness, saltiness, umami, and spiciness all in one dish.
Caramelized Black Pepper Chicken Recipe
Caramelized Black Pepper Chicken Ingredients
- 1 kilogram chicken fillets cubed
- 1/2 Cup all-purpose flour
- 1 large Egg
- 1 teaspoon coarsely ground black pepper more to taste
- 1/2 Cup brown sugar
- 1/4 Cup fish sauce (patis)
- 1/4 Cup water
- 1/4 Cup local white vinegar or sukang puti
- 1/2 medium red onion peeled, sliced
- 2 tablespoons fresh ginger peeled, cut into matchsticks
- 3 cloves Garlic chopped
- 2 pieces bird’s eye chili (siling labuyo) chopped, or to taste
- 1 tablespoon green onions Chopped, for garnish
- Oil for frying
- Salt to taste
- 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.