Cut the chicken into bite-sized pieces and set aside. Prepare the ginger by peeling and thinly slicing it to release its fiery aroma.
Heat a skillet over medium heat, add the sugar, and watch as it begins to melt and turn a golden amber color, releasing a sweet, fragrant aroma. Stir gently to ensure even caramelization.
Once the caramel reaches a deep amber hue, carefully add a splash of water to stop the bubbling and stir well to dissolve any remaining sugar crystals, creating a smooth caramel sauce.
Add a tablespoon of oil to the pan, then toss in the sliced ginger and minced garlic. Sauté until fragrant, about 1-2 minutes, until the ginger becomes slightly translucent and aromatic.
Stir in the chicken pieces, coating them evenly with the caramel and aromatics. Cook for about 5 minutes, until the chicken starts to brown and develops a rich color.
Pour in the fish sauce and water (or chicken broth), then bring the mixture to a simmer. Lower the heat and cover the pan, letting it cook gently for about 20 minutes until the chicken is tender and the sauce has thickened to a glossy, sticky consistency.
Uncover and let the sauce reduce further if needed, until it is sticky and coats each piece of chicken thoroughly. Adjust seasoning if desired with a splash of soy or lime.
Turn off the heat and garnish with chopped green onion if desired. Serve the caramel ginger chicken hot, best enjoyed with steamed rice or vegetables.
