1-First, prepare all your ingredients: toss the 1 kg of chicken pieces with 3 tablespoons of fish sauce and the optional minced chili, then set it aside. This quick marinate step, which can go overnight for deeper flavor, helps the chicken soak up those tasty elements.

2-Next, in a large non-stick pan, combine 3 tablespoons of vegetable oil and 1/4 cup of tightly packed brown sugar in a cold pan, then heat over medium-high until it melts into caramel; remove from heat briefly to avoid any mishaps.

3-Now, add the chicken, 1/3 cup of finely julienned ginger, and the 2 sliced eschalots to the mixture, tossing everything to coat it well. Don’t worry if the caramel hardens it’ll melt back when you reheat the pan.

4-Return the pan to medium-high heat and stir until the chicken’s exterior turns from pink to white. Then, add 1/2 cup of boiling water, stir it in, and bring to a rapid simmer for about 10 to 12 minutes until the sauce thickens into that sticky glaze we all love.

5-Finally, serve it hot over rice or your favorite base, garnished with fresh coriander, green onion slices, or sliced red chili. This method ensures the chicken stays juicy and full of flavor, making it a hit for food enthusiasts everywhere.