Step 1

In a large mixing bowl add the marinade ingredients, hoisin sauce, soy sauce, sugar, Shao Xing wine, white pepper, Chinese five spices, garlic paste, ginger paste, salt, food colouring, and sesame oil.

Step 2

Mix it well until the sugar is dissolved. Add chicken thighs and combine well with the marinade. Cover and let it marinate for a minimum of 2 hours or overnight in the fridge.

Step 3

Preheat the air-fryer for 2-3 minutes. Line the air-fryer basket with baking sheet or kitchen foil. Place the chicken thigh in and air-fryer skin-side up and air-fry 190-200°C for 7-8 minutes.

Step 4

Meanwhile the chicken is in the air-fryer, prepare the basting sauce. Add the leftover chicken marinade in the small sauce pan, water, and honey. Stir it well and simmer for 3-4 minutes or until the sauce is reduced and slightly thick.

Step 5

After air-frying for 7-8 minutes, brush the chicken thighs with the prepared basting sauce, place it back in the air-fryer, and continue cooking for 5-6 minutes or until the chicken is cooked and charred.

Step 6

Preheat the oven to 190-200° for 4-5 minutes. Line the baking tray with foil or baking sheet. Place the chicken thighs skin-side up over the baking sheet/kithen foil. Bake for 10-12 minutes.

Step 7

Prepare the basting sauce while the chicken is roasted in the oven. Add the leftover chicken marinade sauce, water, and honey into a small saucepan. Simmer for 3-4 minutes or until the sauce is slightly thickened. Remove from heat and set it aside.

Step 8

After baking for 10-12 minutes, brush the chicken with the basting sauce. Then continue to bake for another 8-10 minutes or until the chicken is cooked and glazed to the desired texture.

Step 9

Once the chicken is cooked, let it rest for 5-6 minutes. Then cut it into medium slices and serve together with plain rice and blanched vegetables for a complete meal.