In a large bowl, mix hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, rice wine, sesame oil, five-spice powder, garlic, and food color. Stir well until smooth. This will be your flavorful marinade.

Place your chicken pieces in the bowl. Make sure every piece is covered with the sauce. Cover and refrigerate for at least 2 hours. For the best taste, let it marinate overnight. The longer it sits, the richer the flavor.

Preheat your oven to 400°F (200°C). Line a baking tray with foil to make cleaning easy. Place a wire rack on top if you have one. You can also use a grill or air fryer if you prefer.

Place the marinated chicken pieces on the rack or grill. Keep a little space between each piece so the heat spreads evenly. Save the extra marinade — you’ll use it later for basting.

Bake for 20 minutes. Then brush some of the leftover marinade on top. Flip the chicken and brush the other side too. Continue baking for another 15–20 minutes or until fully cooked.

If grilling, cook for 6–8 minutes on each side. Brush with sauce while grilling to get that shiny glaze.

When the chicken is almost done, brush with honey for an extra glossy finish. Bake or grill for 5 more minutes. This makes your Char Siu Chicken beautifully sticky and sweet.

Remove from heat and let it rest for 5 minutes. Slice into thin pieces. The smell will be mouthwatering, and the inside should be tender and juicy.