Arrange all ingredients: Slice the ginger thinly, chop the scallions into 2-inch pieces, and cut the chicken into strips. Measure out the sugar, soy sauce, and prepare oil for frying.
Heat the wok over medium-high heat and add 2 tablespoons of vegetable oil. Once shimmering, add the sliced ginger and cook until fragrant and slightly golden, about 1-2 minutes. Remove ginger from the wok and set aside.
2 tablespoons vegetable oil
Add the sugar to the hot wok and stir continuously. Allow the sugar to melt and turn into a bubbling caramel, maintaining constant movement to prevent burning. Cook until deep amber, about 3-4 minutes. Once caramelized, carefully add the chicken strips, stirring to coat with the caramel.
2 tablespoons vegetable oil
Cook the chicken until golden and crispy on the outside, about 8-10 minutes, stirring occasionally. Return the fried ginger to the wok along with the scallions. Add soy sauce and salt, stirring well to combine. Continue cooking until the scallions soften slightly and the chicken is cooked through, about 2-3 minutes. Listen for the crackling and sizzling sounds during frying.
2 tablespoons vegetable oil
Once the mixture is glossy and everything is well coated, remove from heat. The dish should have a shiny, crispy exterior with caramelized bits and aromatic steam rising. Serve immediately with rice or noodles for best texture.
