In a pot over medium-high heat, bring 4 quarts water to a boil. In a 22-quart nonreactive container, add salt and sugar. Pour hot water into container and whisk until dissolved. Add 7 quarts ice. Whisk to combine. Add chicken to brine and let sit 8 hours.

In a Vitamix Commercial blender, combine all marinade ingredients until smooth. Set aside. Remove Chicken from brine and transfer to a clean nonreactive container. Cover with the oyster sauce mixture and let sit 1 hour at room temperature.

In a Vitamix Commercial blender, purée all Nước Chấm Chay ingredients and 1.23 kilograms hot water until smooth. Skim off any residue that rises to the surface. Transfer mixture to an airtight container and refrigerate.

In a food processor, pulse to combine Tomato Sambal ingredients until a fine paste is achieved. Set aside. In a rondeau over medium flame, heat oil. Add chile paste and fry until golden. Add tomatoes, bay leaves, lime leaf, sugars, and salt. Cook 25 minutes, stirring constantly, or until mixture has thickened and caramelized. Stir in remaining ingredients. Remove from heat and let cool.

In a food processor, pulse to combine Sizzled GGS ingredients until a fine paste is achieved. Transfer to a nonreactive container and set aside. In a pot over medium heat, bring oil to 350°F. Pour hot oil over chile mixture and stir to combine. Let cool to room temperature. Once cooled, reserve solids and oil separately.

In a mixing bowl, whisk to combine Juju’s Dipping Sauce ingredients. Transfer to an airtight container and reserve.

In a Vitamix Commercial blender, combine all Grepek Spice ingredients. Transfer to an airtight container and reserve.

In a large mixing bowl, whisk to combine Dredge ingredients. Set aside.

In a large mixing bowl, whisk to combine Batter ingredients. Set aside.

In a fryer, heat oil to 350°F. Coat Chicken in Dredge followed by Batter, shaking off any excess. Add Chicken to fryer and cook 10 minutes, or until light brown. Place on a wire rack and let cool.

In a fryer, heat oil to 350°F. Add 1 piece Fried Chicken to fryer and fry 3 minutes, or until golden brown and the internal temperature has reached 165°F. Transfer Fried Chicken to a work surface and slice. Shingle on a serving plate and dust with Grepek Spice. Serve with lettuce, herbs, lime wedge, and Juju’s Dipping Sauce.