1 kg chicken (preferably dark meat)

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

6 tablespoons coconut cream (for glaze)

1½ tablespoons honey

1 teaspoon soy sauce (for glaze)

2 tablespoons coconut cream (for peanut sauce)

¼ cup natural peanut butter (unsweetened)

1 teaspoon rice vinegar

1 teaspoon Thai red curry paste

2 teaspoons maple syrup (or honey)

2 teaspoons soy sauce (for peanut sauce)

2–3 tablespoons water (to thin peanut sauce)

1 teaspoon sesame oil (optional, for peanut sauce)

1 teaspoon chili oil (optional, for peanut sauce)

Crushed peanuts (optional, for garnish)