To prepare the chicken, make shallow cuts about 1 inch apart across each chicken thigh without slicing all the way through. This helps the sauce penetrate and allows the chicken to cook more evenly.
To make the char siu sauce, in a bowl, mash the fermented red bean curd until smooth, then add the red bean curd sauce, oyster sauce, hoisin sauce, soy sauce, dark soy sauce, rice wine, honey, five-spice powder, white pepper, and water. Mix well until fully combined.
To pan-fry the chicken, in a pan over medium heat, place the chicken thighs skin-side down. Cook for about 2 minutes until lightly golden and the fat begins to render. Flip and cook the other side for another 2 minutes. Add the garlic and stir-fry briefly until fragrant, about 10 seconds.
To braise the chicken, pour the prepared sauce into the pan. Cover and cook over medium-low heat for about 15 minutes, or until the chicken is fully cooked through.
To glaze and finish, uncover the pan and turn the heat to high. Reduce the sauce for about 3 minutes, spooning the sauce over the chicken continuously until thick, sticky, and glossy. Ensure the internal temperature reaches at least 165°F (74°C).
To serve, slice the chicken and spoon the remaining sauce over the top. Serve hot with steamed rice or noodles.
