Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 tbsp Lee Kum Kee Char Siu Sauce
  • 2 tbsp Hoisin sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp Chinese five-spice powder
  • 2 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp honey
  • 1 tbsp reserved marinade

Instructions:

  1. In a large bowl, whisk together the Char Siu sauce, hoisin, light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, minced garlic, and grated ginger.
  2. Reserve 1 tablespoon of the marinade mixture in a separate small container to be used for the final glaze.
  3. Place the chicken thighs in a large freezer bag and pour in the remaining marinade. Massage to ensure even coating and marinate for 10 minutes.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire cooling rack on top to ensure 360-degree heat circulation.
  5. Arrange the chicken on the wire rack and roast until charred and cooked through, brushing with the honey and reserved marinade mixture during the final minutes of cooking.