In a mixing bowl, whisk together the hoisin sauce, soy sauce, optional oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and optional red food coloring until well-combined.

Thoroughly coat the chicken thighs with the marinade, then cover and refrigerate for at least 4 hours.

Preheat your oven to 400°F (200°C) and prepare a baking tray with a wire rack.

Drain the excess marinade off the chicken before placing it on the wire rack.

Bake the chicken for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

Every 10 minutes, baste the chicken with reserved marinade for moisture and flavor.

Switch to broil in the last 5 minutes for a caramelized finish.

Let the chicken rest briefly before slicing and serving over jasmine rice or noodles.