Caramelized Black Pepper Chicken

I was excited to see a recipe from Charles Phan of the Slanted Door in the Sept. issue of Food & Wine. I love Asian cuisine but I usually find it difficult to prepare at home. This dish on the other hand was extremely easy to make. One of the main ingredients was fish sauce. When Mike cracked open the bottle he made a funny face. This was our first time cooking with fish sauce and we were a bit worried about its pungent smell but it ended up tasting fantastic. After we finished eating Mike said, “I would make this again in a heartbeat.” It was that good. The sauce was sweet yet peppery and the cilantro gave it a fresh punch. Next time we fix this I might throw in some bean sprouts.

Tasty Tip: Make a little extra sauce – Mike and I had to duel over who would get the last spoonful!

Recipe link

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