Thai Barbecue Chicken W/ Spicy Dipping Sauce

A simple tasty way to grill chicken (or pork loin!). This comes from the Hot Sour Salty Sweet cookbook. I usually serve it with sticky rice and stir fried veggies, but it's very versatile! Use less or more crushed red pepper flakes according to your taste--this can get quite fiery!

• Ready In: 30 mins
• Serves: 8

Ingredients

• For the meat

• 2  teaspoons black peppercorns
• 5  large garlic cloves, minced
• 1  pinch salt
• 1  tablespoon  coriander seed (OR 3 T. fresh coriander root)
• 3  tablespoons Thai fish sauce
• 2  lbs boneless chicken breasts, cut into strips (can also use 2 lbs. chicken wings)

• For the dipping sauce

• 1⁄2 cup rice vinegar (or cider vinegar)
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons crushed red pepper flakes (or to taste)
• 2  large garlic cloves, minced

Directions

1. To make the sauce, bring vinegar to a boil in small non-reactive sauce pan. Add sugar and stir till dissolved. Reduce heat to medium and let simmer 5 minutes. Add 2 cloves garlic and crushed red peppers. Cool to room temperature and pour into glass jar. Leftovers will keep in the fridge for a couple weeks.
2. To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle). Spread paste over chicken and cover. Marinate in the refrigerator for several hours.
3. Preheat a grill or broiler. Thread meat onto skewers and grill for 3-4 minutes on a side. Serve with dipping sauce.
4. Marination time not included in time to make.