• In a bowl, add the fermented red bean curds along with the extra liquid and mash it until the tofu has broken down. Then add the hoisin sauce, soy sauce, Chinese five spice, garlic powder, and sugar to the mashed red bean curds. Mix until well combined.
• Set aside a bit more than a quarter cup of the marinade in the fridge for later before adding the raw chicken thighs to the sauce. Mix well to combine and marinate for at least 1 hour in the fridge.

Oven Instructions

• Heat the oven to 450°F and line a sheet pan with foil. Place a rack on top.
• Place the chicken thighs (smooth-side up) on the rack in a single layer and bake for 15 minutes.
• Remove the sheet pan from the oven and flip the chicken thighs, then brush the chicken with the marinade that was set aside earlier.
• Bake for another 15 minutes before flipping and brushing the thighs again. Bake for another 2 to 3 minutes and let rest for 5 minutes before serving.

Air Fryer Instructions

• Line an air fryer basket with foil and place the chicken thighs (smooth-side up) on the foil in a single layer and air fry for 10 minutes at 400°F.
• Flip the chicken thighs, then brush the chicken with the marinade that was set aside earlier.
• Air fry for another 10 minutes before flipping and brushing the thighs again. Air fry for another 2 to 3 minutes and let rest for 5 minutes before serving.
• Repeat with the rest of the chicken thighs. Depending on the size of your air fryer basket, you’ll have to do this in batches.