In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic , ginger , pepper and chilies.
Heat the oil in a large deep skillet.
Add the shallot and cook over moderate heat until sofened, about 4 minutes.
Add the fish sauce mixture and the chicken, let it simmer over high heat until the chicken is cooked through, about 10 minutes.
Transfer to a serving bowl, garnish with the cilantro and serve.
Serve with: Steamed Jasmine Rice and Just One Last Kiss White Wine