In a large bowl, combine chicken drumsticks with minced garlic, grated ginger, soy sauce, and 1 tablespoon of fish sauce. Toss well to coat. Allow the chicken to marinate on your countertop for about 30 minutes at room temperature, or refrigerate for at least an hour for deeper flavor.

While the chicken marinates, prepare the main caramel sauce. In a medium saucepan, melt palm sugar over medium heat until it caramelizes and turns a deep amber color. Be careful not to burn it.

Carefully pour in the coconut milk and the remaining fish sauce (about 30ml). Stir continuously until the hardened caramel dissolves into the liquid, forming the coconut caramel sauce. Bring to a gentle simmer.

Add the marinated chicken drumsticks (and any accumulated marinade) to the saucepan with the sauce. Ensure the chicken is mostly submerged.

Bring the sauce to a boil over medium-high heat. Once boiling, reduce heat to medium-low and continue to simmer. Cook for approximately 25-30 minutes, flipping drumsticks a few times, until the chicken is cooked through and the sauce thickens to your liking. The sauce should become glossy and beautifully coat the chicken.

Serve hot, garnished with freshly chopped spring onion and optional red chili flakes, accompanied by steamed jasmine rice.