Daily Special: Asian Mahogany Chicken

Asian Mahogany Chicken by Personal Chef Jennifer Brule

Serves 4-6


  • 1 cup white sugar
  • 1/4 cup fish sauce
  • 1/4 cup hot water
  • 2 & 1/2 pounds chicken thighs cut into 2" chunks
  • 2 tsp kosher or sea salt
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 2" piece fresh ginger, peeled and minced
  • 1/2 tsp red pepper flakes or 1-2 birds eye chili peppers, chopped
  • Handful of chopped cilantro
  • handful of salted peanuts, chopped


  1. Place sugar in the bottom of a heavy pot and set over medium low heat (do not add oil of any kind-- just the sugar). The sugar will slowly melt, then turn the color of caramel. Watch closely.
  2. Once the sugar is caramel colored, add in the fish sauce and water -- be careful, as it may bubble up.
  3. Stir constantly for 30 seconds, then add in chicken and salt, stir, cover and allow to cook over medium-low heat for 20 minutes, stirring occasionally.
  4. During the last 10 minutes, add in the garlic, shallot, ginger and chili pepper, stir, cover and continue cooking.
  5. Serve over rice with cilantro and chopped peanuts on top.