Ingredients:

  • 2 lbs chicken thighs, boneless
  • 3 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tbsp red fermented bean curd
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp five-spice powder
  • 1 tbsp Shaoxing wine
  • 2 cloves garlic, grated

Instructions:

  1. Prep the chicken. Pat the 2 lbs chicken thighs completely dry with paper towels.
  2. Create the marinade. In a large bowl, whisk together 3 tbsp hoisin, 2 tbsp honey, 1 tbsp red fermented bean curd, 2 tbsp light soy, 1 tsp dark soy, 1 tsp five spice, 1 tbsp Shaoxing wine, and the grated garlic.
  3. Incorporate the meat. Toss the chicken into the bowl and coat every inch until the meat is fully stained deep red.
  4. Arrange for airflow. Place the chicken on a wire rack over a foil lined tray.
  5. Initial roast. Bake at 400°F for 20 minutes until the edges start to turn golden.
  6. The first glaze. Remove the tray and brush the chicken generously with the remaining marinade from the bowl.
  7. Final blast. Increase the heat to 425°F and roast for another 10 to 15 minutes until the surface is sticky and charred in spots.
  8. Rest the meat. Transfer to a cutting board and wait 5 minutes until the internal juices settle.
  9. Slice and serve. Cut into thick strips against the grain for the most tender bite.