Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 teaspoon five-spice powder
- 1 tablespoon red fermented bean curd (optional)
- 1 tablespoon Shaoxing wine (optional)
Instructions
- Prepare the Marinade: In a bowl, mix the soy sauces, hoisin sauce, honey, five-spice powder, and red fermented bean curd until well combined.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Cook the Chicken: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken on the rack, reserving the marinade for later use.
- Bake: Bake the chicken for 20 minutes. Then, baste with the reserved marinade and flip the chicken. Continue baking for another 15-20 minutes, or until the chicken is cooked through and slightly charred.
- Glaze and Finish: In the last 5 minutes, brush the chicken with additional honey to achieve a glossy finish. Broil for 2-3 minutes if you prefer a more charred exterior.
- Rest and Serve: Let the chicken rest for 5 minutes before slicing. Serve with steamed rice and vegetables.
Notes
For a spicier version, add chili paste or Sriracha to the marinade. You can also grill or air-fry the chicken for different textures.
- Prep Time: 240 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
- Diet: Gluten-Free if using tamari
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg