1-Getting started with Char Siu Chicken is all about a good marinade, which is where the magic happens. Begin by trimming excess fat from the 2 pounds of bone-in, skin-on chicken thighs and discard it to keep things tidy. In a bowl, mix together 2 tablespoons dark brown sugar, 1/4 teaspoon salt, 1 teaspoon five spice powder, 1/2 teaspoon white pepper, 1 1/2 tablespoons hoisin sauce, 1 tablespoon Shaoxing wine, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, and 2 cloves minced garlic, along with 5 drops of red food coloring if you want that classic hue.

2-Once mixed, rub this marinade all over the chicken in a large bowl or baking dish, then cover and chill it in the fridge for at least 8 hours or overnight. This step lets the flavors soak in deeply, making the chicken extra tasty. About 2½ hours before cooking, take the chicken out to reach room temperature for even results.

3-Preheat your oven to 375°F (190°C) and set up a sheet pan with heavy-duty foil lined with parchment paper. Place the chicken thighs on the pan, spaced out so they don’t touch, and save any leftover marinade. For more tips on oven use, check out our guide on easy baking basics for banana bread, as the techniques can apply here.

4-Detailed Roasting Steps Roast the chicken for 30 minutes, keeping an eye on it every 15 minutes to avoid burning from the sugar. While it’s roasting, simmer the reserved marinade with 2 tablespoons of water in a small saucepan. Soften 1 tablespoon of maltose in the microwave, add it to the mix, and stir until it melts. After the initial roast, baste the chicken with this mixture and cook for another 5 to 10 minutes. Use an instant-read thermometer to check that it hits 165°F (74°C), or look for clear juices. For a deeper crust, baste once more and roast briefly. Serve it hot with white rice and veggies for a complete meal.