Ingredients:

  • 2 lbs boneless skin-on chicken thighs
  • 2 tbsp hoisin sauce
  • 1 tbsp red fermented bean curd
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp five-spice powder
  • 2 cloves garlic, microplaned
  • 1 tsp ginger, grated
  • 2 tbsp honey
  • 1 tsp toasted sesame oil

Instructions:

  1. Prep the Chicken. Pat the 2 lbs boneless skin on chicken thighs dry with paper towels. Note: Dry skin allows the marinade to stick better and prevents steaming.
  2. Whisk the Base. In a large bowl, combine 2 tbsp hoisin sauce, 1 tbsp red fermented bean curd, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp five spice powder, 2 cloves garlic, and 1 tsp ginger. Mix until the bean curd is a smooth paste.
  3. Marinate. Toss the chicken in the mixture, ensuring every crevice is coated. Let it sit for at least 30 minutes, or up to 24 hours in the fridge for deeper flavor.
  4. Heat the Oven. Preheat your oven to 400°F (200°C). Prepare a baking sheet with foil and place a wire rack on top.
  5. Initial Roast. Place the chicken skin side up on the rack. Roast for 15 minutes until the edges start to darken and sizzle.
  6. Prep the Glaze. While roasting, whisk together the 2 tbsp honey and 1 tsp toasted sesame oil with a teaspoon of the leftover marinade.
  7. The Glazing Ritual. Remove the chicken and brush generously with the honey mixture. Return to the oven for 5 minutes until the surface is bubbling and glassy.
  8. The Final Char. Turn the broiler on high for 2 to 3 minutes. Watch closely until the skin develops dark, charred spots.
  9. Rest and Slice. Remove from the oven and let rest for 5 minutes. Note: This allows the juices to redistribute so the meat stays velvety.
  10. Serve. Slice into strips and pour any remaining pan drippings (the liquid gold) over the top.