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1
In a small food processor or a blender, combine the cilantro, garlic, pepper, soy sauce, fish sauce, salt, and water.
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2
Grind to a fine, fairly smooth paste.
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3
Add another tablespoon or two of water if needed to help grind evenly.
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4
You can also mince the garlic and cilantro finely, mash them with the salt on your cutting board, and scrape the mixture into a bowl to mix with the pepper, fish sauce, and soy sauce.
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5
Transfer the paste to a large, deep mixing bowl and add the chicken pieces, turning to coat everything well.
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6
Cover and refrigerate at least an hour or even overnight, turning occasionally to coat evenly with the marinade.
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7
Prepare a very hot fire in a charcoal grill, or heat a gas grill or oven to 450 degrees F. When hot, place the chicken on the lightly oiled rack, or in a roasting pan in the oven, and cook, turning occasionally to brown and cook pieces evenly, until chicken is cooked through.
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8
Serve hot, warm, or at room temperature, with small bowls of Sweet-Hot Garlic Sauce.
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9
For the Sweet-Hot Garlic Sauce:
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10
In a medium saucepan, bring the sugar, vinegar, water, garlic, and salt to a gentle boil over medium heat, stirring well to dissolve the sugar.
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11
Simmer 8 to 10 minutes, until you have a thin, smooth syrup.
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12
Remove from heat, stir in chili-garlic sauce, and set aside to cool.
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13
(If you use fresh hot red chili peppers or dried red chili flakes, use a fork to mash them up on your cutting board with the garlic and the salt, and then scoop the coarse paste into the warm sauce.)
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14
Serve at room temperature with Grilled Garlic Chicken, Issahn Style , or any other grilled or crisp-fried food.
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15
Sealed in a glass jar, it keeps in the refrigerator for up to 1 week.
