Ingredients:
300g chicken thigh, boneless
1.5 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp honey (or maltose for a more authentic glaze)
1 tbsp Chinese Shaoxing wine (or dry sherry)
1/2 tbsp oyster sauce
1 tsp five spice powder
1/2 tsp sesame oil
1 garlic clove, minced
Few drops of red food coloring (optional, for classic red hue)
Instructions:
1. Prepare the marinade
In a bowl, mix all ingredients (except chicken) into a smooth marinade.
2. Marinate the chicken
Add chicken thighs to the marinade. Ensure all pieces are coated.
Cover and marinate for at least 3 hours, ideally overnight in the fridge.
3. Cook the chicken
Option 1: Oven
Preheat oven to 200°C (400°F). Place chicken on a wire rack over a tray. Roast for 20–25 minutes, flipping halfway. Baste with leftover marinade halfway through.
Option 2: Grill or BBQ
Grill over medium heat, basting regularly, for that caramelized edge and slight char.
4. Finish with glaze (optional)
Brush with a little extra honey and broil/grill for 2–3 minutes at the end to get a sticky finish.
5. Serve
Slice and serve with rice, noodles, or steamed greens.
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