For the Chicken Marinade

• 1 kg chicken thighs, cubed Choose skinless chicken thighs for their tenderness and ability to retain moisture.
• 2 tbsp fresh ginger, minced Adding a warm, spicy note.
• 2 cloves garlic, minced Infusing an aromatic essence.
• 2 tbsp soy sauce For a rich umami flavor.
• 1 tbsp dark soy sauce Contributing color and depth.
• 2 tbsp coconut cream Creamy and luscious.
• 2 tbsp sugar Balancing the savory with a hint of sweetness.
• 1 tbsp oyster sauce Enhancing the umami profile.
• 6 tbsp coconut cream A second helping for extra creaminess.
• 1.5 tbsp honey Adding floral sweetness.
• 1 tsp soy sauce Just a touch for depth.
• 2 tbsp coconut cream Another layer of richness.
• 0.25 cup natural peanut butter For that gooey, nutty goodness.
• 1 tsp rice vinegar A hint of acidity.
• 1 tsp Thai red curry paste Spicing things up.
• 2 tsp maple syrup A natural sweetener amplifying the dish’s complexity.
• 2 tsp soy sauce Tiny touches of salty goodness.
• 2-3 tbsp water To adjust the texture of the sauce.
• 1 tsp sesame oil (optional) A finishing touch for a toasty aroma.
• to taste Crushed peanuts for garnish Providing texture and crunch.