Begin by heating a wok over medium heat and adding a tablespoon of oil. Once shimmering, sprinkle the sugar evenly in the pan and let it melt gently, watching for a rich golden caramel to form, filling the air with a sweet, toasted aroma.
Add the sliced ginger to the caramel, and stir for about 30 seconds until fragrant and slightly softened. The ginger should release a warm, spicy scent that mingles with the sweetness.
Carefully add the minced garlic to the pan, stirring quickly to prevent burning, until fragrant—about 15 seconds. You’ll notice a nice sizzle and a burst of savory aroma.
Gently place the chicken pieces into the pan, skin side down if they have skin. Allow them to sear for about 3-4 minutes until they develop a golden-brown exterior, turning occasionally.
Pour in the fish sauce and water, then bring the mixture to a gentle simmer. The sauce will bubble up and start to thicken as the chicken cooks through, about 20 minutes.
Continue to cook until the sauce reduces and thickens, coating the chicken with a shiny, sticky glaze. The chicken should be tender and caramelized, with most of the sauce clinging to the meat.
Garnish the dish with chopped scallions and serve hot, preferably with steamed rice. The glossy, flavorful chicken offers a perfect balance of sweet, spicy, and savory notes.
