Char Siu Chicken

Using a sharp knife, carefully debone the chicken thighs and trim excess fat while keeping the skin intact. Pat each piece dry with paper towels to help the skin crisp up later.
2.5 pounds chicken thighs
In a bowl, whisk together the soy sauce, hoisin sauce, Shaoxing wine (or chicken broth), brown sugar, grated garlic, grated ginger, Chinese five spice powder, salt, and red food coloring (if using). Set aside about ¼ cup of the mixture for basting.
5 tablespoon soy sauce, ¼ cup hoisin sauce, 2 tablespoon Shaoxing wine, 2 tablespoon brown sugar, 3 cloves garlic, 1 inch ginger, 1 teaspoon Chinese five spice powder, ¼ teaspoon salt, ½ teaspoon red food coloring
Place the chicken thighs in a large bowl and pour the remaining marinade over them. Toss to coat evenly, then cover and refrigerate for at least 20 minutes (up to overnight for deeper flavor).
Preheat your air fryer to 425°F. Working in batches if needed, arrange the chicken thighs skin side down in a single layer. Air fry for 8 minutes, then brush both sides with the reserved marinade. Flip the chicken so the skin side faces up and cook for another 5–8 minutes, until the chicken is cooked through (165°F internally) and the skin turns golden and crispy.
For alternate cooking methods, see recipes notes below.
Transfer the chicken to a plate and let it rest for 5 minutes before slicing. Serve over steamed white rice with your favorite veggies.
White rice, Veggies