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Use skin-on chicken thighs for the best flavor and texture. Debone each thigh, trim excess fat, and feather the thicker parts so they cook evenly.
In a bowl, mix the red fermented bean curd (plus some of its liquid), five-spice powder, garlic powder, soy sauce, oyster sauce, hoisin sauce, honey, sugar, Shaoxing wine, white pepper, and a small amount of oil until smooth. Add the chicken and coat thoroughly. Marinate overnight for the best flavor, or at least 1 hour if short on time.
Preheat air fryer to 375F. Place the thighs skin-side up in a single layer and air fry for 10-12 minutes, depending on the thickness. Chicken is done when the internal temperature reaches 165F.
Then brush on a glaze of honey and water to create a glossy, caramelized finish, and cook for another 1-2 minutes.
Let the chicken rest, then slice it into thick pieces. Serve with steamed rice and vegetables, and garnish with green onions and sesame seeds for a quick, flavorful meal. Enjoy!