Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp Lee Kum Kee Char Siu Sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 cube fermented red bean curd
  • 2 cloves garlic, grated into a paste
  • 1 tsp five spice powder
  • 2 tbsp honey

Instructions:

  1. In a large bowl, mash the fermented red bean curd into a smooth paste using the back of a spoon. Add the char siu sauce, hoisin, both soy sauces, Shaoxing wine, grated garlic, and five spice powder. Whisk until the mixture is velvety and uniform.
  2. Add the 1.5 lbs of chicken thighs to the bowl. Use your hands to massage the sauce into every crevice of the meat.
  3. Place a wire rack over a foil lined baking sheet. Lay the chicken pieces flat on the rack, leaving space between them. Do not overcrowd the rack to ensure even airflow.
  4. Slide the pan into a preheated oven at 200°C. Bake for 15 minutes until the edges start to darken.
  5. While the chicken roasts, mix the 2 tbsp of honey with any leftover marinade from the bowl.
  6. Remove the tray and brush a generous layer of the honey mixture over the chicken.
  7. Return to the oven for another 10 minutes. Wait for the glaze to sizzle and bubble into a thick, dark lacquer.
  8. Ensure the internal temperature has reached 74°C. The meat should feel firm but springy.
  9. Transfer the chicken to a cutting board. Let it rest for 5 minutes until the juices settle and the glaze sets.
  10. Cut into 2 cm strips across the grain. The exterior should have a slight shatter while the inside remains glistening.