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In a mortar and pestle, add the shallot, garlic and sugar. Pound until everything becomes a homogenous, sticky paste. Really take your time with this, you want all of the oils in the shallots and garlic to be expressed. When everything is a paste, stir in the fish sauce, starting with 1 tablespoon, adding to taste up to 2 tablespoons. Stir in a ton of freshly ground black pepper. Adjusting if needed. The paste should taste sweet, salty, with a huge hit of slightly spicy shallot and garlic.
Marinate the chicken overnight the the paste, being sure that all the pieces are coated evenly.
The next day, skewer your chicken, with about 4 pieces of chicken to each skewer. Grill over medium to medium high heat, until cooked through and slightly charred. Enjoy!