INGREDIENTS:
• 300g (about 10.5 oz) chicken thighs (preferably with some fat for flavor)
Marinade:
• 1 tbsp honey
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce (or kecap manis)
• 2 tbsp brown sugar
• 2 cloves garlic, pureed or grated
• 1-inch piece ginger, pureed or grated
• 1 tsp Chinese five-spice powder
• Pinch of white pepper
• 1 tsp red food coloring (optional)
DIRECTIONS:
1. In a bowl, mix all the marinade ingredients: honey, light soy sauce, oyster sauce, dark soy sauce, brown sugar, garlic, ginger, Chinese five-spice powder, white pepper, and food coloring (if using). Stir until the sugar dissolves and the mixture is well blended.
2. Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top.
4. Arrange the marinated chicken thighs on the wire rack, reserving the leftover marinade.
5. Roast the chicken in the preheated oven for 20 minutes.
6. Meanwhile, pour the reserved marinade into a small saucepan. Simmer over low heat until thickened slightly, about 3-5 minutes.
7. After 20 minutes of roasting, brush the chicken with the thickened marinade. Flip the thighs, brush the other side, and continue roasting for another 15-20 minutes or until the chicken is cooked through and slightly charred around the edges.
8. Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve with steamed rice or noodles.
