Cooking Instructions

• In a large mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and optional red food coloring. Stir well until a smooth and glossy marinade forms.
• Add the boneless, skinless chicken thighs into the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 4 hours or overnight.
• Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil and place a wire rack on top.
• Remove the chicken thighs from the marinade, letting any excess drip off. Arrange the chicken on the wire rack, evenly spaced.
• Place the baking tray in the preheated oven and bake for 25-30 minutes, checking for doneness to reach an internal temperature of 165°F (75°C).
• Baste the chicken with reserved marinade every 10 minutes to enhance the glaze.
• In the last 5 minutes of cooking, switch the oven setting to broil to achieve a charred finish.
• Once cooked, let the chicken rest for a few minutes, then slice and serve over steamed rice or noodles, garnished with green onions.