Begin by heating a small saucepan over medium-low heat. Add sugar and let it cook undisturbed until it melts into a deep amber color, around 8-10 minutes.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Season the chicken thighs and add them to the skillet, searing for about 5-7 minutes on each side until golden brown and crispy.

Once the chicken is seared, add your thinly sliced ginger, minced garlic, and shallots to the pan. Sauté them for approximately 2-3 minutes, or until fragrant and softened.

Pour in the fish sauce and soy sauce, mixing them with the caramelized sugar in the skillet. Stir gently to combine everything, allowing the flavors to meld for about 1-2 minutes.

Reduce the heat to low and cover the skillet with a lid. Let the chicken simmer in the sauce for 20-25 minutes, turning occasionally.

After simmering, check the consistency of the sauce; if it’s too thin, remove the lid and let it simmer uncovered for an additional 5 minutes.

To serve, plate your Vietnamese Caramel Ginger Chicken over a bed of steamed jasmine rice or in lettuce wraps. Garnish with fresh herbs if desired.