Using a sharp meat cleaver, cut the chicken into bite-sized chunks, about 1½ inches in size. Set aside. You don’t need to marinate the chicken but you can marinate for at least 30 minutes or overnight in the fridge for a more flavorful dish.

In a large 12-inch skillet with a lid, add oil and sugar. Shake gently to distribute the sugar evenly. Heat on medium-high until the sugar melts and caramelizes to a dark amber/brown color. The sugar is melted past the sweet caramel stage so this will not add more sweetness to the dish. Make sure you don’t burn the sugar or else it will be bitter.

When sugar is a dark brown color but not black, immediately add ginger, garlic, and shallots to the skillet and pan-fry until fragrant (about 30 seconds). Add the chicken and toss evenly with the caramel sauce until the chicken is tinted with a light brown color. Color will darken as it braises.

Add chicken bouillon powder, sugar, fish sauce, and ground black pepper (if you haven’t already marinated beforehand). Toss to evenly coat the chicken with the seasonings.

Add coconut soda. Cover the skillet with the lid and reduce the heat to a low simmer. Let it cook for 10 minutes. Toss halfway for even cooking. After 10 minutes, remove the lid and continue cooking for an additional 10 minutes. You should have some liquid to the dish. Taste and adjust the seasonings if needed. I added a tad more fish sauce and bouillon powder at the end here (about ½ tablespoon each).

When ready to serve, sprinkle the top with ground black pepper, green onions or cilantro, and red chilies. Serve with steamed rice and a vegetable side dish for a complete meal.