Marinade:

• 1 kg chicken (dark meat preferably)
• 4–5 slices ginger (approx. 2 tablespoons)
• 2 cloves garlic (approx. 1½ tablespoons)
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons coconut cream
• 2 tablespoons sugar
• 1 tablespoon oyster sauce

Peanut Sauce:

• 6 tablespoons coconut cream
• 1 1/2 tablespoons honey
• 1 teaspoon soy sauce
• 2 tablespoons coconut cream
• 1/4 cup natural peanut butter (unsweetened)
• 1 teaspoon rice vinegar
• 1 teaspoon Thai red curry paste
• 2 teaspoons maple syrup
• 2 teaspoons soy sauce
• 2–3 tablespoons water (or enough to thin it out)
• 1 teaspoon sesame oil (optional)
• 1 teaspoon chili oil (optional)
• crushed peanuts (optional, for topping)