In a large skillet or wok on medium high heat, add oil and sugar. Leave it untouched so the sugar can melt. Once you see the edges start turning a darker amber color then mix together using a rubber spatula (so the caramel sauce does not stick to your spatula). Leave it untouched again until you get a nice amber color. This whole process takes about 3 minutes.

Add marinated chicken and turn heat up high. Thoroughly mix the chicken with the caramel mix. Cook chicken untouched for 3 minutes, then toss and cook for another 3 minutes.

Remove the chicken from the pan along with the caramel sauce and add a bit more oil to the pan then add your aromatics: garlic, shallots, lemongrass and ginger, and cook for a minute.

Reduce heat to medium, cover with a lid, and let it simmer for 5 minutes, stirring halfway.

Remove lid, toss chicken. If at this point you don’t have too much sauce, then you don’t need to add the thickener. This really depends on how much surface area you have in your pan. The less surface area, the more sauce you will have. However, if you feel like you have quite a bit of sauce then add the thickener.

Turn up heat to high, add 1 tbsp sugar, mix it well into the chicken and cook uncovered for 5-6 minutes untouched, but tossing halfway.

Garnish with cilantro and green onions and serve with steamed rice.