Heat a wok or large skillet over medium-high heat and add the vegetable oil. Once shimmering, add the sliced ginger and sauté until fragrant, about 2 minutes, until it begins to brown slightly around the edges.
2 Tbsp vegetable oil
Add the chicken pieces to the pan and cook, stirring frequently, until they turn golden on the outside, about 5-7 minutes. The chicken should develop a nice sear and be cooked through.
2 Tbsp vegetable oil
Sprinkle the sugar evenly over the chicken and ginger, then stir constantly as the sugar begins to melt and bubble, developing a deep amber color. This should take about 2-3 minutes and smell sweet and caramel-like.
2 Tbsp vegetable oil
Pour in the water gradually, stirring continuously as the mixture bubbles vigorously—this helps to dissolve the caramel and creates a sauce.
2 Tbsp vegetable oil
Add fish sauce, soy sauce (if using), and freshly ground black pepper to the pan. Stir well to combine and allow the sauce to thicken slightly, about 3-5 minutes, until it becomes glossy and coats the chicken evenly.
2 Tbsp vegetable oil
Reduce the heat to medium-low and cook the chicken in the sauce for another 5 minutes, allowing the flavors to meld and the sauce to deepen in color. Toss gently to coat all pieces evenly.
Turn off the heat and let the dish rest for a minute. The sauce should be thick, sticky, and shiny with caramelized ginger visible throughout.
Serve hot, ideally with steamed jasmine rice to soak up the flavorful sauce and enjoy the tender chicken with crispy ginger bits.
