Begin by cutting your boneless, skinless chicken thighs into bite-sized pieces. In a mixing bowl, toss the chicken with fish sauce, ensuring each piece is well-coated. For a hint of spice, add in the optional chili. Allow the chicken to marinate for about 10 minutes while you prepare the rest of your ingredients.

Select a large non-stick pan, approximately 30cm (12 inches) in diameter. This size helps to ensure even cooking and allows for the sauce to reduce properly.

In your cold pan, combine the vegetable oil and brown sugar evenly. Turn the heat to medium-low and slowly heat the mixture, watching closely as the sugar melts until it transforms into a deep amber color—this should take about 4-5 minutes.

Carefully add the marinated chicken to the caramelized mixture in the pan along with the finely julienned ginger and optional eschalots. Stir the mixture gently to coat the chicken in the amber glaze, allowing the ginger and eschalots to release their flavors. Cook for around 3-4 minutes until chicken changes color but is not fully cooked.

Pour in a cup of boiling water to the pan to help create steam. Increase the heat to bring the mixture to a vigorous simmer, stirring frequently. Allow this to bubble for 10-12 minutes until the sauce thickens to a glaze that clings to the chicken.

When the chicken is tender and the sauce has thickened to a beautiful, glossy glaze, garnish with fresh coriander. Serve over fluffy jasmine rice or alongside vibrant Asian slaw.