Leave the chicken leg quarters whole, or cut into pieces if desired. Make deep cuts down to the bone. Rinse with salt and let dry.

Rub the marinade onto the chicken, massaging it into the cuts. Refrigerate overnight or for at least 1 hour to let the flavors absorb.

Remove the chicken, pat the skin dry, and set aside the marinade for the sauce. The skin must be dry to become crispy when fried. Coat the chicken skin with dry tapioca starch or cornstarch. Apply a thin layer and immediately place in a preheated pot with hot oil. If left too long, the starch will become wet and won't be crispy.

Since the chicken was microwaved, it doesn't need to be fried for long to cook through. Use high heat, turning and frying until the chicken is evenly golden. Because the starch is dry, I don't use an air fryer, as the starch would remain white. After frying, place the chicken on a rack to drain the oil.

Make the sauce: Thinly slice 1 chili pepper. The chili is mainly for decoration and not very spicy, but you can add more chili sauce if you like it hot. Add a little chicken frying oil to a pan, sauté the minced garlic until fragrant, add the reserved marinade and chili pepper, cook on medium-high heat, and adjust the seasoning with soy sauce to taste. Stir continuously until the mixture thickens, then remove from heat.

Garlic Fried Rice: Sauté minced garlic until golden, add rice and stir over high heat for about 5 minutes, add a little fish sauce for aroma, and stir well.

Tomato Mushroom Beef Soup: Thinly slice beef and season with salt and pepper. Cut tomatoes into wedges. Trim the mushroom roots, soak in boiling water, then drain. Sauté tomatoes with a little fish sauce. Add water and bring to a boil, add enoki mushrooms and cook for 2 minutes, then add beef. Once the water boils again, season to taste, turn off the heat, and add green onions.