Marinate chicken with sugar, black pepper, salt, fish sauce and onion powder.
Minced shallots and garlic and add to chicken.
Peel ginger, grate it with cheese grater and add to chicken.
Take 1 thumb-size piece of ginger and cut it into matchsticks – we will cook with this ginger later.
Let chicken marinade for at least one hour. I prefer 3-4 hours to maximize all the flavors.
Time to cook! Let’s add 2 tbsp of sugar to a pot over medium heat. Let the sugar melt and become caramelized. You are looking for a deep amber color. Stir the sugar so it doesn’t burn. Make sure to keep an eye on this since it burns very easily.
Once sugar has its desired color, add the chicken and all of the marinade.
Let the chicken cook for a few minutes to take one the nice caramelized color of the sugar.
After a few minutes of cooking, stir the chicken so the other sides can take on the same amber color. You want to do this 2-3 times until chicken looks all around beautiful.
Now add the matchstick ginger pieces and let it cook with the chicken and caramelized sugar for another few minutes.
Now add the coconut water.
Put the lid on and let chicken cook for about 15 minutes.
Remove lid and cook for another 10 minutes. This is the time when the liquid will thicken a little and make a nice sauce.
After 10 minutes of cooking without the lid on, the chicken will be tender and has absorb all of the beautiful flavors. Ready to serve!