1-Preparation: First, trim excess fat from the chicken thighs and discard it to ensure even cooking and a cleaner flavor. In a bowl, combine dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, garlic, and red food coloring if using, to create the marinade. Rub the chicken thoroughly with the marinade in a large bowl or baking dish, then cover and refrigerate for at least 8 hours or overnight to let the flavors soak in deeply.

2-Preparation before cooking: Bring the marinated chicken to room temperature about 2½ hours before cooking for even roasting. Preheat the oven to 375°F (190°C) with a rack in the center, and line a baking sheet with heavy-duty foil topped with parchment or non-stick foil for easy cleanup. Arrange the chicken thighs on the baking sheet without touching, and reserve the leftover marinade for basting.

3-Roasting: Roast the chicken for 30 minutes, checking every 15 minutes to avoid burning, and tent with foil or reduce the temperature if needed. While it’s roasting, pour the reserved marinade and 2 tablespoons water into a small saucepan and simmer it. Soften the maltose if necessary, stir it into the simmering marinade until melted, then turn off the heat.

4-Basting and finishing: After 30 minutes, baste the chicken with this cooked marinade and roast for an additional 5 to 10 minutes. Use an instant-read thermometer to check for doneness, aiming for an internal temperature of 165°F (74°C) or until juices run clear. Optionally, baste once more and roast for another minute to get a crispier crust, then serve hot with white rice and vegetables.