1-First, trim excess fat from the 2 pounds of bone-in skin-on chicken thighs, then prepare the marinade by combining 2 tablespoons dark brown sugar, 1 teaspoon salt, 1/2 teaspoon five spice powder, 1/4 teaspoon white pepper, 1 1/2 tablespoons hoisin sauce, 1 tablespoon Shaoxing wine, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, 2 cloves minced garlic, and 5 drops red food coloring if you want that traditional hue.

2-Next, rub the marinade over the chicken, cover it, and refrigerate for at least 8 hours or overnight to let the Asian flavors soak in deeply. Before cooking, let the chicken sit at room temperature for about 2.5 hours to ensure even roasting.

3-Preheat your oven to 375°F (190°C), line a sheet pan with foil and parchment paper, and arrange the chicken on it. Reserve some marinade for basting to keep things simple with easy techniques.

4-Roast the chicken for 30 minutes, then baste it with a sauce made from the reserved marinade simmered with 2 tablespoons water and mixed with 1 tablespoon softened maltose. Continue roasting for 5-10 more minutes until the internal temperature reaches 165°F (74°C).

5-For a crispier finish, baste again and roast briefly. Finally, let the chicken rest for a few minutes before serving it with white rice and steamed vegetables for a complete meal.