Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon Chinese Shaoxing wine or dry sherry
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red food coloring (optional)
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
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 red food coloring (if using). Mix thoroughly.
- Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 400°F (200°C).
- Remove the chicken from the marinade, allowing excess marinade to drip off, and arrange on a wire rack over a baking tray lined with foil.
- Bake for 25-30 minutes, basting every 10 minutes with reserved marinade, until cooked through (165°F).
- Broil for the last 5 minutes for a charred finish.
- Let rest, slice, and serve warm with rice or noodles, garnished with green onions if desired.
Notes
Marinate overnight for the best flavor. Pat chicken dry before roasting for optimal caramelization.
- Prep Time: 240 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg
Keywords: barbecued chicken, sticky chicken, Asian chicken, easy weeknight dinner, meal prep