Begin by cutting the skinless chicken thigh fillets into large pieces and place them in a bowl. Add the fish sauce and optional chilli, tossing everything together to evenly coat the chicken. Let it marinate for about 15 minutes.

In a large non-stick pan, combine 2 tablespoons of vegetable oil with ½ cup of tightly packed brown sugar over medium heat. Stir gently until the sugar melts and turns a deep amber color, about 3–5 minutes.

Carefully add the marinated chicken, julienned ginger, and sliced eschalots to the caramelized sugar mixture in the pan. Use tongs to toss everything together until the chicken is coated in the rich caramel glaze.

Return the pan to medium heat and stir the chicken mixture constantly for about 5 minutes, ensuring each piece is evenly coated with the glaze.

Add 1 cup of boiling water to the pan, stirring to combine. Increase the heat to bring the mixture to a rapid simmer and cook uncovered for 10–12 minutes.

Once the chicken is cooked and the sauce is thickened, remove it from the heat. Plate your luscious Caramel Ginger Chicken over jasmine rice, garnishing with fresh coriander and optional chilli slices. Serve immediately.