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Vietnamese black pepper chicken


  • Heat a little oil in a pan and gently sauté the shallots until tender, continually stirring. 
  • Then add the chicken and cook until sealed, regularly tossing. 
  • Whisk the chillies, ginger, garlic and sugar with the fish sauce, stock, rice wine vinegar and black pepper until well combined. Then add to the chicken, toss well and bring to the boil. 
  • Turn the heat right down and simmer for about 10-15 mins until the chicken is tender, tossing now and again. 
  • Then toss in the coriander and taste the sauce for seasoning. 
  • Serve the chicken with plenty of the sauce on a bed of steamed rice, sprinkled with spring onions. 
  • recipe adapted from The Slanted Door restaurant in San Francisco


  • vegetable oil
  • 2-3 red shallots (or 1 red onion), finely sliced
  • 750 gm boneless, skinless chicken thighs, cubed
  • 2-3 small red chillies, seeded & finely sliced
  • 1 heaped tbsp finely sliced fresh ginger (or grated if not young)
  • 2 garlic cloves, crushed
  • ¼ packed cup brown sugar
  • ¼ cup Asian fish sauce
  • ¼ cup chicken stock
  • 3 tbsp rice wine vinegar
  • 1 heaped tspn cracked black pepper
  • 2 tbsp chopped fresh coriander
  • 2-3 spring (green) onions, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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