Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 tbsp Lee Kum Kee Char Siu sauce
  • 2 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tsp Five spice powder
  • 2 cloves garlic, finely minced
  • 1 tsp ginger, grated
  • 1 tbsp dark soy sauce
  • 2 tbsp maltose or honey
  • 1 tsp toasted sesame oil

Instructions:

  1. Prep the chicken. Pat the 2 lbs chicken thighs completely dry with paper towels.
  2. Whisk the base. Combine the Lee Kum Kee Char Siu sauce, hoisin, oyster sauce, Shaoxing wine, five spice, garlic, ginger, and dark soy in a large bowl.
  3. Incorporate the finish. Whisk in the maltose (or honey) and sesame oil until the mixture is thick and glossy.
  4. The rapid infusion. Toss the chicken in the marinade, ensuring every nook and cranny is coated.
  5. Set the stage. Preheat your oven to 400°F (200°C) and line a tray with foil for easy cleanup. Place a wire rack on top.
  6. The first roast. Arrange chicken on the rack and roast for 15 minutes until the edges begin to brown.
  7. The elevated glaze. Remove from the oven and brush generously with the leftover marinade.
  8. The final char. Return to the oven for 10-15 minutes until the surface is bubbling and mahogany dark.
  9. The carryover rest. Let the chicken sit for 5 minutes before slicing.
  10. Slice and serve. Cut into 1/2 inch strips and drizzle with any remaining pan drippings (if not burnt).