Ingredients
- 1.5 lbs (700g) 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 teaspoon five-spice powder
- 1 tablespoon brown sugar
- 1 tablespoon ketchup (for color and tang)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon red food coloring (optional, for authentic red color)
Instructions
- Prepare the Marinade:
In a bowl, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, brown sugar, ketchup, sesame oil, garlic, and red food coloring (if using). - Marinate the Chicken:
Place the chicken in a ziplock bag or bowl and pour the marinade over it. Toss to coat well. Cover and refrigerate for at least 4 hours or overnight for best flavor. - Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking tray with foil and place a rack on top. Spray with oil to prevent sticking. - Roast the Chicken:
Place marinated chicken pieces on the rack. Reserve leftover marinade. Roast for 20 minutes. - Glaze and Finish Roasting:
Baste the chicken with the reserved marinade. Roast for another 10-15 minutes, until cooked through and caramelized. If needed, broil for 2–3 minutes for extra char. - Serve:
Let the chicken rest for a few minutes before slicing. Serve over rice or noodles, and garnish with green onions or sesame seeds if desired.
Would you like a version for the air fryer or grill as well?