Preparation:

Step1: Prepare the Marinade

1. In a medium mixing bowl, combine hoisin sauce, soy sauce, honey, rice wine, sesame oil, oyster sauce, ketchup, Chinese five-spice powder, minced garlic, and minced ginger.
2. Mix the ingredients well until a smooth marinade forms. Add a few drops of red food coloring if you prefer the iconic Char Siu appearance.

Step 2: Marinate the Chicken

1. Place the chicken thighs in a large zip-top bag or shallow dish.
2. Pour the marinade over the chicken, ensuring all pieces are evenly coated.
3. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.

Step3: Prepare for Cooking

1. Preheat your oven to 400°F (200°C) or prepare a grill if you prefer barbecuing.
2. Line a baking sheet with aluminum foil and place a wire rack over it. The wire rack will allow excess marinade to drip and prevent the chicken from sitting in liquid.

Step4: Bake the Chicken

1. Remove the chicken from the marinade, letting excess marinade drip off. Reserve the leftover marinade for basting.
2. Arrange the chicken pieces on the wire rack. Bake for 20 minutes.

Step5: Baste and Finish Cooking

1. While the chicken is baking, transfer the reserved marinade to a small saucepan. Heat it over medium heat and simmer for 2–3 minutes, ensuring it’s safe for use.
2. After 20 minutes of baking, brush the chicken generously with the simmered marinade. Flip the chicken and baste the other side.
3. Return to the oven and bake for an additional 10–15 minutes, until the chicken is cooked through and slightly charred. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).