2 jalepenos or 1 thai chili (optional) thinly sliced
Marinade the chicken with 2 tbs of fish sauce and 1 tbs brown sugar for about 15 mins.
In the meantime in a small bowl make the sauce by combining 3/4 cup brown sugar, 1/3 cup water, rice vinegar, and fish sauce and mix until dissolve. Add the ginger, shallots, and garlic and set aside
Heat a large pan on high with cooking oil and add the chicken with the flat surface of thigh facing down. Allow to sear without touching them for a minute or so and then pour in about 1/4 of the sauce.
The sauce will start to thicken and the chicken will brown after a few minutes. Check to see if it’s nicely caramelized, then turn the pieces of chicken over and pour in the rest of the sauce.
Continue to cook until sauce is reduced to nice thick consistency and just as you turn off the heat, toss in the chiles and green onions.
Transfer to serving platter and generously top with roasted sesame and fresh cracked pepper.