In a heavy-bottomed saucepan, combine sugar with a splash of water. Over medium-low heat, gently stir until the sugar dissolves, then let it simmer undisturbed until it turns a deep amber color, about 8-10 minutes.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Pat the chicken thighs dry with paper towels and place them in the hot pan, searing for 5-6 minutes until golden brown on one side. Flip the chicken and cook for an additional 4-5 minutes, then remove the chicken from the skillet and set aside.

In the same skillet, add the sliced ginger, minced garlic, and chopped shallots. Cook over medium heat for about 2-3 minutes, stirring frequently until the mixture becomes fragrant and the shallots turn translucent.

Pour in ¼ cup of fish sauce and ½ cup of chicken broth, stirring to deglaze the pan. Bring the mixture to a gentle simmer for about 2 minutes.

Return the seared chicken to the skillet, spoon some sauce over it to coat well, reduce heat to low, cover, and braise for 20-25 minutes.

After braising, check sauce consistency. If too thin, simmer uncovered for an additional 5 minutes. If too thick, stir in a little more chicken broth or water as needed.

Serve Vietnamese Caramel Ginger Chicken over jasmine rice, garnishing with freshly chopped herbs if desired.