INGREDIENTS
- 2 lbs boneless skinless chicken thighs (or breasts)
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon brown sugar
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1/2 teaspoon red food coloring (optional, for traditional red color)
- 1 tablespoon grated ginger (optional for extra flavor)
Instructions
- Make the marinade:
In a bowl, combine hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, five-spice powder, sesame oil, garlic, and food coloring (if using). Stir until well mixed. - Marinate the chicken:
Place the chicken in a large zip-top bag or bowl. Pour the marinade over the chicken and mix to coat evenly. Cover and refrigerate for at least 3 hours, preferably overnight for deeper flavor. - Preheat oven to 400°F (200°C):
Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack. - Bake the chicken:
Remove chicken from the marinade (reserve excess marinade). Place the chicken on the rack and bake for 25–30 minutes, turning once halfway through. - Baste and broil:
While baking, baste the chicken with the reserved marinade every 10 minutes. For a caramelized finish, broil on high for 2–3 minutes at the end, watching carefully to avoid burning. - Rest and serve:
Let the chicken rest for 5 minutes. Slice and serve with rice, noodles, or stir-fried vegetables.
Would you like a quick version for air fryer or grill too?