Ingredients:

  • 900g chicken thighs, boneless and skinless
  • 60ml honey
  • 60ml hoisin sauce
  • 30ml light soy sauce
  • 15ml dark soy sauce
  • 15ml Shaoxing rice wine
  • 5g Chinese five-spice powder
  • 3 cloves garlic, minced
  • 5ml red yeast rice powder
  • 5ml toasted sesame oil
  • 15ml honey (for finishing glaze)

Instructions:

  1. In a large bowl, whisk together the hoisin sauce, 60ml honey, light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, minced garlic, red yeast powder and sesame oil.
  2. Add the chicken thighs to the marinade and coat thoroughly. Marinate for at least 20 minutes at room temperature, or up to 24 hours in the fridge for a more velvety texture.
  3. Preheat oven to 200°C (400°F) and line a baking tray with foil. Place a wire rack over the tray. Ensure oven is fully preheated before proceeding to next step.
  4. Arrange chicken on the rack in a single layer, leaving space between them.
  5. Roast for 20 minutes.
  6. Remove chicken from oven, brush with 15ml honey glaze.
  7. Return to the oven for 10–15 minutes until the edges are charred and the internal temperature reaches 74°C (165°F).
  8. Rest the meat for 5 minutes before slicing.