Spicy Thai Chicken Thighs

Step 1: Make marinade: Combine 6 garlic cloves, 2 tablespoons soy sauce, black bean sauce, 2 tablespoons fish sauce, sherry, 1 tablespoon brown sugar and 1/2 teaspoon cayenne together in plastic bag, making sure the sugar is dissolved.

Step 2: Add chicken pieces and marinate for at least 3 hours or overnight.

Step 3: Make dipping sauce: Place rice vinegar, 1/3 cup brown sugar, 3 cloves garlic, 1 tablespoon soy sauce, 1 tablespoon fish sauce and 1/4 teaspoon cayenne together in a saucepan and bring to a boil, while stirring.

Step 4: Reduce to low heat and simmer for about ten to fifteen minutes stirring frequently until thickened and the vinegary smell has dissipated; cover and set aside.

Step 5: Oven Method: Preheat oven to 450 degrees Fahrenheit.

Step 6: Line a rimmed baking sheet with foil and coat with non-stick spray.

Step 7: Remove chicken from marinade and place on baking sheet, skin side down.

Step 8: Place in oven and bake for 20 to 25 minutes (depending on how thick the pieces are), or until chicken is cooked through, turning after 10 minutes to prevent sticking.

Step 9: Turn oven on broil for 2 to 3 minutes to crisp the skin; rmove from oven and serve with dipping sauce.

Step 10: Actifry Method: Pour contents of marinade bag into the actifry.

Step 11: Cook until chicken is cooked through, about 15 to 17 minutes, depending on size of chicken pieces; remove from actifry and serve with dipping sauce.