Ingredients:

  • 1.5 lbs boneless, skin-on chicken thighs
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tsp five-spice powder
  • 1 cube red fermented bean curd
  • 2 cloves garlic, minced
  • 2 tbsp honey
  • 1 tsp toasted sesame oil

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs of thighs dry and trim any massive excess fat, but keep that skin intact.
  2. Smash the bean curd. In a large bowl, use a fork to mash the red fermented bean curd into a smooth paste. Note: You don't want lumps of curd on the chicken.
  3. Mix the base. Add the hoisin, soy sauce, Shaoxing wine, five spice, garlic, and sesame oil to the bowl. Whisk until it looks like a dark, thick syrup.
  4. Marinate. Toss the chicken in the bowl. Cook 10 mins if you're in a rush, but let it sit for 30 minutes if you have time for the flavors to penetrate.
  5. Set the stage. Preheat your oven to 400°F (200°C). Line a tray with foil (future you will thank me during cleanup) and set the wire rack on top.
  6. Arrange the thighs. Place the chicken skin side up on the rack. Space them out — no touching!
  7. First roast. Slide them into the oven for 15 minutes. until the edges start to darken.
  8. The Honey Glaze. While they roast, mix the 2 tbsp honey with a teaspoon of the remaining marinade.
  9. Baste. Take the chicken out and brush that honey mixture generously over the skin.
  10. The Final Blast. Return to the oven for 10-15 minutes until the skin is bubbling and mahogany red. Let it rest for 5 minutes before slicing so the juices stay put.