1/4 C. packed dark brown sugar
1/2 C. water, divided
2 T. fish sauce
1 T. grated fresh ginger
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces

Heat sugar and 1/4 C. water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 C. water, fish sauce, ginger, garlic, and pepper flakes. Stir in chicken and cook until the sauce is thickened and sticky and chicken is tender, about 10-15 minutes. Serve with steamed jasmine rice.