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1
Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce.
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2
Place the chicken pieces in the marinade and turn to coat well.
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3
Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
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4
Heat a grill or preheat the broiler.
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5
If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes.
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6
Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
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7
If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown.
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8
Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
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9
Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
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10
Place the peppercorns in a mortar with the garlic and pound to a paste.
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11
Add the coriander roots and salt and pound to a paste.
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12
This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead.
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13
Stir in the fish sauce.
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14
Will keep in a well-sealed glass jar for up to 4 days.
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15
Place the vinegar in a small non-reactive saucepan and heat to a boil.
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16
Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
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17
Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste.
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18
Stir in the pepper flakes and blend well.
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19
Remove the vinegar mixture from the heat and stir in the garlic paste.
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20
Let cool to room temperature.
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21
Store sealed in a glass jar in the refrigerator for up to 2 days.
