A home-friendly take on Peking duck, this version marinates chicken thighs with honey and five-spice powder, then roasts them until glossy. Serve rolled in thin flatbread with hoisin sauce.
Mix the honey, soy sauce, five-spice powder, vinegar, and garlic, then brush it over the chicken. Cover and marinate in the refrigerator for at least 2 hours.
Roast in an oven preheated to 190°C / 375°F for 40–45 minutes, brushing with the marinade occasionally, until the chicken reaches a safe internal temperature and the surface is glossy and browned.
Remove the chicken from the oven and shred it into thin strips.
Spread hoisin sauce on the thin flatbreads, fill them with the chicken and green onions, and roll them up to serve.
Store cooked chicken in the refrigerator for 3 days. Reheat in a 160°C / 320°F oven to preserve the crisp surface.
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