1/2 cup dark brown sugar
1/4 cup water
1/4 cup fish sauce
3 tbsp rice vinegar
1 tsp dark or regular soy sauce
1 tsp slivered ginger
1 tsp freshly ground pepper
2 small Thai chiles (fresh or dried), broken in half
1 tbsp canola oil
1 shallot, sliced
1 3/4 pounds skinless, boneless dark-meat chicken, cut into bite-size pieces
Steamed white rice
Cilantro sprigs for garnish
Cobine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well.
Heat the oil in a large pot over high heat. Add the shallot and saute until brown, about 5 minutes.
Add the chicken to the pan and saute until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring it to a boil.
Reduce the heat to medium and cook until the sauce has reduced by half, about 12 minutes, stirring occasionally.
Serve over rice and garnish with cilantro.