Description
Sweet and savory char siu-style chicken thighs coated in a rich, aromatic marinade and roasted or air-fried to caramelized perfection.
Ingredients
- 2 cubes fermented red bean curds
- 1 tablespoon fermented red bean curd liquid
- 5 tablespoons hoisin sauce
- 3 tablespoons low sodium soy sauce
- 1½ tablespoons Chinese five spice
- 1½ tablespoons garlic powder
- 3 tablespoons sugar
- 2 pounds boneless, skinless chicken thighs
Instructions
- In a bowl, mash the fermented red bean curds with the liquid until smooth. Add hoisin sauce, soy sauce, Chinese five spice, garlic powder, and sugar. Mix well.
- Set aside a little more than 1/4 cup of the marinade and refrigerate for later use. Add chicken thighs to the remaining marinade, mix well, and marinate in the fridge for at least 1 hour.
- For oven cooking: Preheat oven to 450°F and line a sheet pan with foil. Place a rack on top.
- Arrange chicken thighs smooth-side up on the rack in a single layer. Bake for 15 minutes.
- Flip the chicken, brush with reserved marinade, and bake for another 15 minutes.
- Flip again, brush once more, and bake for 2–3 minutes. Let rest for 5 minutes before serving.
- For air fryer cooking: Line basket with foil and place chicken thighs smooth-side up in a single layer.
- Air fry at 400°F for 10 minutes. Flip and brush with reserved marinade.
- Air fry another 10 minutes, flip, brush again, and cook for 2–3 minutes more. Rest for 5 minutes before serving.
- Repeat in batches if needed.
Notes
- Do not reuse marinade that touched raw chicken unless boiled first.
- Adjust sugar to taste for more or less sweetness.
- Serve with rice, noodles, or roasted vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Bake or Air Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 140 mg
