Grilled Chicken with Hot and Sweet Dipping Sauce Recipe

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Grilled Chicken with Hot and Sweet Dipping Sauce
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  1. Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
  2. Heat a grill or preheat the broiler. 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. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
  3. 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. Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
  4. Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
  5. Pepper-Coriander Root Flavor Paste:
  6. Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. 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. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days.
  7. Yield: 2 to 3 tablespoons paste
  8. Hot and Sweet Dipping Sauce:
  9. Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
  10. 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. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.
  11. Yield: 1/2 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 196.35 Kcal (822 kJ)
Calories from fat 52.93 Kcal
% Daily Value*
Total Fat 5.88g 9%
Cholesterol 13.01mg 4%
Sodium 611.45mg 25%
Potassium 97.82mg 2%
Total Carbs 29.19g 10%
Sugars 10.14g 41%
Dietary Fiber 0.55g 2%
Protein 6.96g 14%
Vitamin C 2.5mg 4%
Iron 1mg 6%
Calcium 14.6mg 1%
Amount Per 100 g
Calories 277.39 Kcal (1161 kJ)
Calories from fat 74.78 Kcal
% Daily Value*
Total Fat 8.31g 9%
Cholesterol 18.38mg 4%
Sodium 863.84mg 25%
Potassium 138.19mg 2%
Total Carbs 41.24g 10%
Sugars 14.33g 41%
Dietary Fiber 0.78g 2%
Protein 9.83g 14%
Vitamin C 3.5mg 4%
Iron 1.4mg 6%
Calcium 20.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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