Taiwanese BBQ Chicken with Shacha Sauce

• Make the shacha sauce: Finely mince the garlic and shallot, and grate the ginger. Keep them in separate piles.
• Bloom the garlic: Add 4 tablespoons avocado oil and the garlic to a cold, heavy-bottom saucepan. Turn the heat to low and gently cook, stirring often, until the garlic turns light golden, about 5 minutes.
• Add the shallot and ginger: Add the shallot and cook for another 5 minutes, stirring often. Keep the heat low so the aromatics do not burn. Add the ginger, 1 teaspoon salt, and the remaining 2 tablespoons avocado oil. Cook for another 2 to 3 minutes.
• Finish the sauce: Add the sesame seeds, dried shrimp powder, and toasted sesame oil. Stir and simmer for 3 minutes. Add the shredded coconut, black pepper, coconut aminos, and gochugaru, if using. Stir and simmer gently for another 3 minutes. Season with the remaining 1 teaspoon salt, then turn off the heat. Let the sauce cool to room temperature before using.
  
• Marinate the chicken: Place the wings in a large container. Add 3 tablespoons shacha sauce, soy sauce, salt, rice vinegar, and brown sugar. Toss well to coat. Cover and marinate overnight.
  

Thai chicken satay

• Marinate the chicken: In a large mixing bowl, combine the chicken thighs with the turmeric, coriander, white pepper, cumin, dairy-free creamer or coconut cream, fish sauce, soy sauce or coconut aminos, sugar if using, ginger, and hot sauce. Mix well to coat.
• Chill: Cover and marinate in the fridge for at least 30 minutes, or up to 1 day.
  

Taiwanese soy sauce chicken

• Make the thick soy sauce: In a small pot, combine the light soy sauce, dark soy sauce, water, mirin, coconut sugar, black vinegar, garlic granules, salt, and five spice powder. Simmer for 5 to 6 minutes, stirring until the sugar dissolves.
• Thicken the sauce: Stir the glutinous rice flour slurry again, then whisk it into the sauce. Cook for 1 to 2 minutes, or until slightly thickened. Turn off the heat and let it cool. The sauce will thicken more as it cools and should lightly coat a spoon.
  
• Prepare the chicken: Make a few shallow cuts on the meaty side of each chicken thigh. This helps the chicken lay flat, absorb the marinade, and cook more evenly.
• Marinate the chicken: Place the chicken in a large container and add about 5 tablespoons thick soy sauce. Toss to coat both sides well. Cover and marinate in the fridge for at least 2 hours, or up to 24 hours.
  

Teriyaki chicken

• Make the teriyaki sauce: Add the mirin, sake, soy sauce, and brown sugar to a saucepan. Place over medium heat and bring to a gentle boil, stirring to dissolve the sugar, about 4 to 5 minutes. Keep the pan uncovered so it does not boil over.
• Simmer: Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
• Cool: Remove from the heat and let the sauce cool. Transfer to a jar if making ahead.
  
• Marinate the chicken: Place the chicken in a large container. Pour about 6 tablespoons teriyaki sauce over the chicken, about 1 to 1½ tablespoons per piece. Turn to coat all sides. Cover and marinate overnight. Discard the used marinade before cooking.

Vietnamese sweet chili garlic marinade

• Season the chicken: Pat the chicken dry. Season with salt, black pepper, and garlic powder. Use your hands to press the seasoning onto the chicken so it sticks well.
• Make the sauce: In a measuring cup, combine the chili pepper, garlic, lime juice, orange-peach jam, fish sauce, sesame oil, and cilantro or scallions. Stir well.
• Marinate the chicken: Add 6 tablespoons sweet chili garlic sauce to the chicken, about 1 to 1½ tablespoons per piece. Toss to coat. Marinate for at least 1 hour, or best overnight.
  
• Save extra sauce: Set aside the remaining fresh sauce for serving. Do not mix it with raw chicken.
  
• Before cooking: Wipe off any chili pieces or herbs from the chicken so they do not burn during cooking. Discard the used marinade.

How to Cook the Marinated Chicken

Air Fryer

• Chicken wings: Air fry at 400°F for 10 minutes on the first side. Flip and cook for another 8 to 10 minutes, or until cooked through.
  
• Skin-on boneless chicken thighs: Air fry skin-side up at 380°F for 14 minutes. No flipping needed.
  
• Boneless skinless chicken thighs: Air fry at 380°F for 12 to 14 minutes total, flipping halfway through, or until cooked through.
• Vietnamese sweet chili garlic chicken: Because this marinade is more liquidy and contains sugar, air fry skin-side down at 380°F for 8 minutes. Flip and cook for another 6 minutes, or until cooked through. Start checking around 12 minutes if your chicken pieces are smaller.
  
• Chicken drumsticks: Preheat the air fryer at 400°F for 5 minutes. Air fry the drumsticks at 380°F for 20 to 25 minutes, flipping once halfway through.
• Chicken leg quarters: Place the chicken leg quarters skin-side down in a 6-quart air fryer basket, leaving space between each piece. Air fry at 380°F for 20 minutes total. Flip skin-side up during the last 8 minutes to crisp the skin.

Oven bake

• Chicken wings: Place the wings on a wire rack lined with parchment paper. Bake at 450°F, or 425°F convection, for 30 to 40 minutes total. Rotate the sheet pan halfway through.
• Skin-on boneless chicken thighs: Brush a wire rack with a little oil. Place the chicken skin-side up on the rack and bake at 425°F for 20 minutes. For crispier skin, broil on high for 2 to 3 minutes at the end. Watch closely so it does not burn.
• Chicken drumsticks: Preheat the oven to 425°F. Place the drumsticks on a sheet pan lined with parchment paper. Bake for 40 to 45 minutes, flipping once halfway through, or until the internal temperature reaches 175°F.
• Chicken leg quarters: Preheat the oven to 400°F. Place the leg quarters skin-side up on a wire rack over a baking sheet. Bake for 35 to 45 minutes, checking for doneness at 35 minutes. The internal temperature should reach 165°F.

Doneness

• For chicken thighs and wings, the thickest part should reach at least 165°F. For drumsticks and leg quarters, I prefer cooking them to 175°F so the meat near the bone is more tender and fully cooked through.