Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 piece fermented red bean curd
  • 1 tsp fermented red bean curd liquid
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 0.5 tsp five-spice powder
  • 2 cloves garlic, finely minced
  • 2 tbsp honey
  • 1 tsp toasted sesame oil

Instructions:

  1. Place 1 piece of fermented red bean curd and 1 tsp of its liquid in a large bowl and crush it with a fork.
  2. Add 2 tbsp hoisin, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing wine, 0.5 tsp five spice, 2 minced garlic cloves, and 1 tsp sesame oil.
  3. Pat 1.5 lbs chicken thighs dry with paper towels.
  4. Coat the chicken in the marinade, making sure every nook is covered. If you have time, let it sit for 20 minutes, or up to 24 hours.
  5. Preheat your oven to 400°F and place a wire rack over a foil lined baking sheet.
  6. Place the thighs on the rack, leaving space between them. Cook 15 minutes until the edges begin to darken.
  7. Mix 2 tbsp honey with a teaspoon of the leftover marinade and brush it generously over the chicken.
  8. Bake for another 10 minutes until the surface is sizzling and deeply charred.
  9. Remove from the oven and let it sit for 5 minutes.
  10. Cut the chicken into thick strips against the grain and pour any remaining pan juices over the top.