Ingredients
Method
- Combine hoisin, soy sauce, honey, rice wine vinegar, garlic, ginger, sesame oil, five-spice, and chilli flakes — whisk until smooth. Taste.
- Score each thigh 2–3 times to the bone. Coat every surface generously with marinade — into score marks, over skin, on underside. Marinate 30 minutes minimum — 2–4 hours ideally.
- Preheat oven to 210°C / 190°C fan / Gas 7. Line a large roasting tin with foil. Place chicken skin-side up — spaced apart. Spoon all remaining marinade over.
- Roast 30–35 minutes until glaze is deeply caramelised and juices run clear. Cover loosely with foil in the final 10 minutes if the glaze is caramelising too quickly.
- Rest 5 minutes. Serve over jasmine rice with spring onions, sesame seeds, cucumber ribbons, extra hoisin, and lime wedges.
Notes
Line the roasting tin with foil — hoisin caramelises intensely and bonds permanently to an unlined tin.
Score the chicken deeply — gives the marinade channels to penetrate and extra caramelised surface area.
Roast at 210°C — high heat gives the lacquered, slightly charred finish.
Spoon all remaining marinade over the chicken before roasting — use every drop.
Five-spice powder is the detail that gives distinctly Chinese character — do not omit it.
Freeze marinated raw chicken for up to 2 months.
