1-Trim excess fat from the chicken thighs to help the marinade stick better and promote even cooking.

2-In a bowl, combine dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, minced garlic, and red food coloring (if using) to make the marinade.

3> Rub the chicken thoroughly with the marinade in a large bowl or baking dish. Cover and refrigerate for at least 8 hours or overnight to let the flavors soak in deeply.

4-About 2½ hours before cooking, remove the chicken from the refrigerator to reach room temperature, which helps with even cooking.

5-Preheat the oven to 375°F (190°C) and place a rack in the center for optimal heat distribution.

6-Line a sheet pan with heavy-duty foil and cover with parchment paper or non-stick foil to make cleanup a breeze.

7-Arrange the marinated chicken thighs spaced apart on the sheet pan without touching; reserve any leftover marinade for later use.

8-Roast the chicken for 30 minutes, checking every 15 minutes. If it’s browning too fast, tent with foil or lower the temperature slightly.

9-Meanwhile, prepare the basting sauce by heating the reserved marinade with 2 tablespoons of water in a small saucepan until simmering. Soften the maltose by microwaving in 15-second intervals, then stir it into the marinade until melted. Remove from heat once done.

10-After 30 minutes, baste the chicken with the cooked marinade sauce and continue roasting for an additional 5 to 10 minutes for a glossy finish.

11-Check the internal temperature with a thermometer; the chicken is done at 165°F (74°C) or when juices run clear.

12-Optionally, baste one last time and bake for another minute to get that classic char siu crust.

13-Serve with white rice and simple vegetable sides for a complete meal.