Ingredients:
- 300 grams Chicken Thighs (preferably fatty ones)
For the Marinade:
- 1 tbsp Honey
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce (or Kecap Manis)
- 2 tbsp Brown Sugar
- 2 cloves Garlic, pureed or grated
- 1 inch Ginger, pureed or grated
- 1 tsp Chinese Five Spice powder
- Pinch of White Pepper
- 1 tsp Red Food Coloring (optional)
Directions:
1. In a bowl or ziplock bag, mix all the marinade ingredients.
2. Add the chicken thighs to the marinade, ensuring they are well-coated. Marinate for at least 2 hours, or ideally overnight, in the refrigerator.
3. Remove the chicken from the fridge and let it sit at room temperature for about 15-20 minutes to take the chill off. Meanwhile, preheat the oven to 200°C (390°F).
4. Place the marinated chicken on a baking tray.
5. Bake in the preheated oven for 20 minutes, or until the chicken is cooked through.
6. Let the chicken rest for 10 minutes before slicing and serving.
This version maintains the essential details while slightly refining the language for clarity.
