2 tbsp canola or peanut oil
2 lb chicken wings
For the caramel sauce
1/2 cup sugar
1 tbsp fresh lemon juice
1/4 cup fish sauce
1 tbsp light soy sauce
4 shallots, thinly sliced
2 cloves garlic, minced
1 tbsp peeled and finely julienned fresh ginger, plus 1 tsp a very finely julienned fresh ginger
1/2 tsp ground black pepper
2 green spring onions,thinly sliced on the diagonal
Heat the oil in a heavy pan over high heat. Add the chicken and sear on all sides until golden brown, 10-15 minutes. Transfer the chicken to a plate. Drain off most of the fat from the pan. Set the pan aside without rinsing.
To make the caramel sauce, in a deep saucepan over low heat, combine the sugar, lemon juice, and 3 tbsp water and heat, stirring occasionally, to dissolve the sugar.
In a separate saucepan over low heat, combine the fish sauce, soy sauce and 1/4 cup water and heat until the sauce comes to a simmer; set aside. Raise the heat o high under the saucepan contaning the sugar,bring to a boil, and boil, without stirring, until the mixture caramelizes and turns amber,10-12 minutes.
Remove from the heat and carefully pour the warm fish sauce mixture into the sugar mixture. The sugar will bubble vigorously. Stir until a smooth sauce forms, then set aside.
Return the Pan to medium heat. When a fat remaining in the pan is hot, add the shallots, garlic, 1 tbsp ginger, and pepper and saute until the shallots begin to wilt,about 2 minutes.
Return the chicken pieces to the pan and pour the warm caramel sauce over the top. Reduce the heat to medium low, cover, and simmer the chicken until nearly tender, about 20 minutes.
Uncover the chicken and continue to simmer until the meat is very tender, about 10 minutes longer. Stir the chicken once or twice while it cooks.
Transfer the chicken and sauce to warmed serving dish. Garnish with the green onions and 1 tsp ginger. Serve accompanied with white rice.