Serves 6


2 lbs skinless, boneless chicken thighs
1/2 c & 1 1/2 tbsp Hoisin Sauce (divided) 4 tbsp honey (divided)
1 tbsp oil
1 tbsp soy sauce
1 tbsp chopped garlic
1 tbsp sesame seeds
1 tbsp fermented red bean curd 1 tsp black pepper


1. Pat dry chicken thighs completely with a paper towel before seasoning.
2. Transfer chicken to a ziploc bag and add in 5 1/2 tbsp hoisin sauce, 2 tbsp honey,
oil, tamari, and garlic. Seal tightly. Press the marinate around the chicken to coat and place in fridge to marinate at least 1 hour or overnight.
3. Preheat oven to 400 F. Line a roasting pan with aluminum foil and place a wire rack on top. Arrange the chicken on top of the wire rack. (You can add a cup of water to the baking pan to keep from smoking).
4. Bake for 30 minutes, flipping the chicken halfway through baking.
5. In a small bowl, whisk to combine 1/4 c hoisin sauce, 2 tbsp honey, fermented red bean curd and black pepper.
6. Remove the chicken from the oven and generously apply the char siu sauce over each piece and place back in the oven for another 3 minutes. Flip the chicken, apply char siu sauce again on the other side and bake for another 3 minutes.
7. Turn the broiler on high and broil the chicken for an additional 3 minutes until a caramel brown and the edges of the chicken become slightly charred.
8. Serve with a bowl of steamed rice and sprinkle sesame seeds for garnish.