Chinese Chicken Thighs (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb bone-in chicken thighs, skin attached
→ Chicken Marinade
02 -
⅓ cup soy sauce, regular type
03 -
2 tablespoons maple syrup or honey
04 -
2 tablespoons Shaoxing wine or sherry (or swap with chicken broth if you'd rather avoid alcohol)
05 -
1 teaspoon Chinese five-spice powder
06 -
¼ cup dark or light brown sugar
07 -
⅓ cup red fermented tofu (bean curd)
08 -
¼ cup hoisin sauce
→ Basting Sauce
09 -
1 tablespoon hoisin sauce
10 -
1.5 tablespoons maple syrup or honey
11 -
1 tablespoon of the red fermented tofu
# Instructions:
01 -
Grab a big mixing bowl. Stir all marinade ingredients together, making sure to mash the red bean curd with a fork. Put it aside for now.
02 -
Use a paper towel to pat the chicken thighs dry. Carefully cut around the bone with a knife to remove it, but keep the skin on.
03 -
Toss the chicken into the bowl with the marinade. Make sure every piece is fully covered. Cover and stick it in the fridge for at least 15 minutes—or leave it overnight if you can.
04 -
In a small bowl, mix up the basting ingredients. Squash the red fermented tofu with a fork until smooth. Set that aside.
05 -
Set the air fryer to 375°F and spray the basket lightly with oil. Lay the marinated thighs flat with the skin facing up, keeping a little space between each piece. Brush the tops with the basting sauce. Cook for 9-10 minutes, or until they’re 165°F inside and the juices look clear.
06 -
Take the thighs out of the air fryer and let them sit for 5 minutes. Slice them up and they’re ready to enjoy.
07 -
Heat the oven to 425°F. Line a 9x13-inch pan with parchment, foil, or a bit of grease. Lay the chicken in a single layer, skin up, then brush with basting sauce. Bake for 20-23 minutes until the pieces hit 165°F internally.
# Notes:
01 -
Leave the chicken in the marinade overnight if you want the strongest flavor.