Ingredients:

  • ¼ cup (50g) granulated sugar
  • ½ tsp five-spice powder
  • 2 tsp (10g) salt
  • ¼ tsp white pepper
  • ½ tsp sesame oil
  • 1 tbsp (15ml) Shaoxing wine (Chinese rice wine)
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) hoisin sauce
  • 3 tbsp (60ml) honey
  • 2 drops red food coloring (optional, or use ½ tsp mashed fermented red bean curd)
  • 3 cloves garlic, minced
  • 2 ½ lbs (approx. 1.1 kg) chicken thighs, bone-in, skin-on
  • 3 tbsp (60ml) honey
  • 3 tsp (15ml) water
  • 1 drop red food coloring (optional)

Instructions:

  1. In a bowl, whisk together sugar, five-spice powder, salt, white pepper, sesame oil, Shaoxing wine, soy sauce, hoisin sauce, honey, red food coloring (or fermented red bean curd), and minced garlic until well combined.
  2. Place chicken thighs in a Ziploc bag. Pour the marinade over the chicken, seal the bag, and massage to ensure the chicken is evenly coated. Marinate in the refrigerator for at least 1 hour, or preferably overnight for optimal flavor.
  3. Preheat oven to 425°F (218°C). Line a baking sheet with aluminum foil and place a wire cooling rack on top.
  4. Arrange marinated chicken thighs on the wire rack. Bake for 15 minutes.
  5. Remove chicken from the oven and baste generously with the reserved marinade. Return to the oven and bake for another 15 minutes.
  6. While the chicken bakes, whisk together honey, water, and red food coloring (if using) in a small bowl.
  7. Remove chicken from the oven and baste generously with the honey basting sauce. Increase the oven temperature to 450°F (232°C). Bake for 5 more minutes.
  8. Remove from the oven and baste one final time with the honey basting sauce. Let rest for a few minutes before serving.