Five Spice Chicken

Using a sharp knife, debone the chicken thighs and trim any excess fat.
1.5 pounds chicken thighs
In a large bowl, combine the chicken thighs with soy sauce, dark soy sauce, hoisin sauce, honey, oyster sauce, minced garlic, red chili flakes, and Chinese five spice powder. Mix well until evenly coated and marinate for at least 15 minutes, or overnight for best results.
2 tablespoon soy sauce, 1 teaspoon dark soy sauce, 2 tablespoon hoisin sauce, 1 tablespoon honey, 1 tablespoon oyster sauce, 3 cloves garlic, ½ teaspoon red chili flakes, 1.5 teaspoon Chinese five spice powder
Preheat your air fryer to 425°F for a few minutes. Add the chicken thighs in a single layer, cooking in batches if needed to avoid overcrowding. Air fry for 11–14 minutes until browned and cooked through, reaching an internal temperature of 165°F or higher.
See recipe notes below for other cooking methods.
While the chicken cooks, make the dipping sauce by combining honey, hoisin sauce, soy sauce, and Chinese five spice powder. Stir until well mixed.
1 tablespoon honey, 1 tablespoon hoisin sauce, 2 teaspoon soy sauce, ⅛ teaspoon Chinese five spice powder
Transfer the chicken to a cutting board and let it rest for a few minutes before slicing. Serve with rice, veggies, and the dipping sauce on the side.