Place chicken in a dish. Sprinkle the onion, parsley, ginger, garlic, cayanne pepper, onion, salt and black pepper over it.

Heat the vegetable oil in a deep pot over medium heat.

Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup.

Add the chicken pieces, and brown quickly while turning every minute.

Cover the pot, and let it cook for 2 minutes.

Pour in 1 cup of chicken broth.

Replace the lid, and cook over medium heat for 10 minutes.

Stir in the butter.

Continue cooking until chicken is fork tender, 20 to 30 minutes.

Rinse out the dish you had the raw chicken inches.

Place the cooked chicken into it.

Add 2 tbs of flour to sauce and whisk until thickened.

Pour sauce over chicken.

Serve with rice and steamed carrots.