Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chicken by patting 1 kilogram of boneless, skin-on chicken thighs dry and trimming any excess fat.

2. 2

   In a large bowl, combine 2 tablespoons of Shaoxing wine, 3 tablespoons of soy sauce, 1 tablespoon of grated ginger, 1 tablespoon of minced garlic, 1 teaspoon of white pepper, and 1 tablespoon of sesame oil to create the marinade, then add the chicken thighs, ensuring they are well-coated, and let them marinate for at least 30 minutes.

3. 3

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking sheet with parchment paper to prevent sticking.

4. 4

   For the spicy glaze, whisk together 2 tablespoons of gochujang, 2 tablespoons of doubanjiang, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 2 tablespoons of water, and 1 teaspoon of sesame oil in a small bowl until smooth.

5. 5

   Place the marinated chicken thighs skin-side up on the prepared baking sheet, then bake for 20 minutes until partially cooked.

6. 6

   Remove the chicken from the oven, generously brush each chicken thigh with a portion of the spicy glaze, and return them to the oven for another 15-20 minutes, or until the chicken is cooked through and the skin is crispy and caramelized.

7. 7

   Transfer the baked chicken to a serving platter, scatter 2 chopped scallions and 1 teaspoon of roasted sesame seeds over the top for garnish, and serve immediately.