Vietnamese Caramel Chicken

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1. 1Step 1: Melt the palm sugar over low heat in a medium-to-large saucepan or skillet, stirring frequently (and breaking it up) to encourage it to melt. It'll take about 10 minutes to liquefy completely. Alternatively, place the palm sugar in a large glass heatproof measuring cup or bowl and melt it in a microwave oven, which will take about 20 to 30 seconds.
2. 2Step 2: When the sugar is melted and bubbling, remove from heat and gradually add the fish sauce into the liquefied palm sugar, while stirring. Turn on a hood fan if available before adding the fish sauce, as it may bubble up. Add the chiles and set aside.
3. 3Step 3: Heat the oil in a medium-to-large sauté or wide braising pan, or regular-sized Dutch oven. Add the ginger and shallots and cook until they start to wilt, about 2 minutes.
4. 4Step 4: Stir in the chicken and the caramel, bring to a boil, then reduce the heat until the sauce is just simmering. Cook, stirring occasionally, until the chicken is cooked through, 10 to 12 minutes.