Charcoal Grilled Chicken

1kg chicken thigh or neck meat 20-30 whole garlic cloves 1 sliced green onion Cheongyang chili peppers, to taste if you like it spicy Sauce 1 cup water (approx. 120ml) 4 tbsp soy sauce 1 tbsp oyster sauce 2 tbsp red pepper powder 4 tbsp corn syrup 2 tbsp sugar 2 tbsp cooking wine 1/2 tbsp black pepper 2 tbsp minced garlic 1/2 tbsp MSG 1/2 tbsp Knorr - It's delicious if you let it marinate for about a day 1. Cut the prepared chicken into bite-sized pieces and pan-fry until about half cooked over medium heat. 2. Add whole garlic, green onions, sauce, and optionally rice cakes. Stir-fry until the garlic is fully cooked and the sauce has reduced to a glaze. You can add chili peppers if you like it spicy. 3. It's even more delicious if you stir-fry udon noodles at the end.