Ingredients:

  • 2 lbs boneless, skin-on chicken thighs
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 3 tbsp honey, divided
  • 1 tsp five-spice powder
  • 1/2 tsp white pepper
  • 3 cloves garlic, finely minced
  • 1 tsp red fermented bean curd
  • 1 tsp toasted sesame oil

Instructions:

  1. In a large glass bowl, combine the hoisin, soy sauce, oyster sauce, Shaoxing wine, five spice powder, white pepper, minced garlic, sesame oil, and 2 tablespoons of the honey. Mash the red fermented bean curd into the mixture until the liquid is a uniform, vibrant red. Scent Check: The marinade should smell salty, sweet, and heavily of star anise.
  2. Place the 2 lbs boneless, skin on chicken thighs into a gallon sized zip top bag and pour in the marinade. Massage the bag to ensure every nook and cranny of the chicken is coated. Squeeze out as much air as possible. Refrigerate for at least 4 hours, or ideally overnight.
  3. Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top. Arrange the chicken thighs on the rack, skin side up, leaving space between each piece. Scent Check: As the oven hits temperature, you’ll smell the garlic and five spice starting to toast.
  4. Roast for 15 minutes. While the chicken cooks, mix the remaining 1 tablespoon of honey with any leftover marinade from the bag.
  5. Remove the chicken from the oven and brush a thick layer of this glaze over the skin. Return the chicken to the oven for another 10 minutes. The edges should start to look dark. Brush the chicken one last time with the remaining honey marinade mixture.
  6. Bake for a final 5 to 10 minutes until the skin is bubbling and shimmering. The internal temperature should reach 74°C (165°F). Scent Check: The aroma should now be deeply caramelized, like roasted sugar and savory meat.
  7. Remove the chicken from the oven and let it rest on the rack for at least 8 minutes. This allows the juices to redistribute and the glaze to set so it doesn't slide off when you slice it.
  8. Slice the thighs into 1.5 cm thick strips. Drizzle any remaining juices from the foil (only if they are clear and rendered) over the top for extra shine.