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1. Gather all your ingredients: Before you start, make sure you have everything on hand. This will make the process smoother and more enjoyable.
2. Mix the wet ingredients: In a medium-sized bowl, combine the soy sauce, hoisin sauce, honey, Chinese rice wine, and sesame oil. Whisk them together until they are well blended.
3. Add the spices: Next, add the five-spice powder, minced garlic, and grated ginger to the bowl. Stir until everything is evenly mixed.
4. Incorporate the food coloring: If you want that classic Char Siu red color, add the red food coloring to the marinade. This step is optional, but it does give the chicken that authentic look.
5. Taste the marinade: Give it a little taste. You can adjust the sweetness or saltiness by adding more honey or soy sauce, depending on your preference.
6. Prepare the chicken: Take your boneless, skinless chicken thighs and pat them dry with paper towels. This helps the marinade stick better.
7. Combine chicken and marinade: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated.
8. Seal and refrigerate: If using a plastic bag, seal it tightly, removing as much air as possible. If using a dish, cover it with plastic wrap. Refrigerate the chicken for at least 2 hours, but for the best flavor, let it marinate overnight.
9. Preheat your oven: When you’re ready to cook, preheat your oven to 375°F (190°C). This temperature will help the chicken cook evenly and develop a nice glaze.
10. Prepare a baking sheet: Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. This allows the heat to circulate around the chicken, giving it that perfect char.
11. Remove chicken from marinade: Take the chicken out of the marinade, letting any excess drip off. Reserve the marinade for basting later.
12. Arrange the chicken on the rack: Place the marinated chicken thighs on the wire rack, making sure they are spaced out evenly. This helps them cook properly and get that nice char.
13. Bake the chicken: Place the baking sheet in the preheated oven and bake for about 25-30 minutes. The chicken should be cooked through and have a nice glaze.
14. Baste the chicken: After 15 minutes of baking, take the chicken out and brush it with some of the reserved marinade. This adds extra flavor and helps create a beautiful glaze. Return it to the oven to finish cooking.
15. Check for doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach at least 165°F (75°C). If it’s not there yet, give it a few more minutes.
16. Broil for extra char: If you want that signature charred look, switch your oven to broil for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning.
17. Remove from the oven: Once the chicken is beautifully charred and cooked through, take it out of the oven. Let it rest for about 5 minutes before slicing. This helps the juices redistribute, keeping the chicken moist.
18. Slice the chicken: Using a sharp knife, slice the chicken thighs into strips. You can cut them into bite-sized pieces or larger slices, depending on how you plan to serve them.
19. Garnish and serve: Place the sliced Char Siu chicken on a serving platter and garnish with chopped green onions. Serve with rice or in a stir-fry for a delicious meal.

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