Ingredients
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1/2 fresh chicken (chopped into small parts, OR 4-8 fresh chicken thighs)
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2 tablespoons soy sauce
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1 teaspoon dark soy sauce (OR 1 more Tbsp. regular soy sauce)
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2 tablespoons fish sauce
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3 tablespoons sherry wine (cooking sherry works well too)
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2 tablespoons brown sugar
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1 tablespoon black peppercorns (crushed with pestle & mortar,, OR coursely ground with coffee grinder or pepper mill)
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10 garlic cloves, minced
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1/2 cup rice vinegar (OR other type of vinegar ( white, white wine, or apple cider)
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1/3 cup brown sugar, lightly packed
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4 garlic cloves, minced
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1/3-1/2 teaspoon dried crushed chili or 1/3-1/2 teaspoon cayenne pepper
Instructions
- 1.Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
- 2.Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
- 3.Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.
- 4.To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
- 5.Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
- 6.Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
- 7.Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.