HOISIN CHICKEN
quick weeknight dinners work for me! 3/25/08- this was made for freezer tag in the OAMC forum and they asked me to post the following, "To freeze: Prepare recipe as directed through step 3. Place chicken in a freezer bag and seal. Pushing out as much air as possible. Allow sauce to cool and place in its own freezer bag. Place both bags inside one large bag, seal, label and freeze. To serve: Thaw in fridge. Cook as directed in recipe. The cooked chicken can be frozen as well. Just allow to cool, then place in a freezer bag."
Provided by chia2160
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil.
- Combine cornstarch and water and add to mixture, stirring.
- Cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. Spray a broiler pan with non stick spray, add chicken, broil 5 minutes.
- Brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.
Nutrition Facts : Calories 212.7, Fat 3.1, SaturatedFat 0.6, Cholesterol 68.9, Sodium 374.5, Carbohydrate 17.1, Fiber 0.5, Sugar 13, Protein 27.9
HOISIN-GLAZED ROAST CHICKEN
Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.
Provided by Food Network Kitchen
Time 1h15m
Yield 6-8
Number Of Ingredients 11
Steps:
- Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
- Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
STICKY CHINESE CHICKEN TRAYBAKE
Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal
Provided by Emily Kydd
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
- Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.
Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
HOISIN-GLAZED CHICKEN THIGHS
The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.
Provided by debbie
Categories World Cuisine Recipes Asian
Time 30m
Yield 16
Number Of Ingredients 14
Steps:
- Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
- Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g
HALF TIME HOISIN CHICKEN WINGS
These are wonderfully delicious, spicy, sweet, salty, sticky Asian-style chicken wings. The garlic and ginger-spiced hoisin and teriyaki sauces, combined with the brown sugar and hot garlic chili sauce, make these wings fly off the platter! They make a great appetizer or light meal for watching the big game. They are excellent served with extra sauce as a dipping sauce or with an Asian slaw.
Provided by Occasional Cooker
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking sheet with cooking spray.
- Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
- Arrange chicken wing pieces on the prepared baking sheet.
- Brush chicken with hoisin sauce mixture.
- Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 15.6 g, Cholesterol 36.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 546.4 mg, Sugar 11.7 g
SPICY HOISIN CHICKEN
Steps:
- Preheat oven to 500°F.
- Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
HONEY HOISIN CHICKEN & POTATOES
When I was a little, Tutu (my grandma) cooked up this blend of Asian and American flavors. The potatoes are delicious drizzled with pan juices. -Janet Yee, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Place potatoes and onion in a greased 13x9-in. baking pan. In a small bowl, mix hoisin, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper; add to potato mixture and toss to coat., Place chicken over vegetables; sprinkle with remaining salt and pepper. Roast 50-60 minutes or until potatoes are tender and a thermometer inserted in chicken reads 170°-175°, basting occasionally with pan juices., Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 561 calories, Fat 16g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 910mg sodium, Carbohydrate 75g carbohydrate (27g sugars, Fiber 6g fiber), Protein 29g protein.
HOISIN CHICKEN
Based on a recipe from my Chinese Cooking Class Cookbook. I think this is a great recipe that I sometimes serve over steamed rice. Regarding the TECHNIQUE TO CUT CHICKEN CHINESE-STYLE, it is recommended to use either a cleaver or poultry shears or a sharp knife to make easy work of it.
Provided by mersaydees
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
- Rinse chicken.
- On heavy cutting board, set chicken breast side up.
- Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
- Remove and discard backbone (optional).
- Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
- Pull each wing away from breast, cutting through the joint next to breast.
- Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
- Cut each wing into two pieces.
- You should end up with 22 small serving-size pieces.
- HOISIN CHICKEN:.
- In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
- Add remaining ½ cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
- In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
- Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
- Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
- Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
- Serve over hot Vermicelli and garnish, if desired.
More about "chinese chicken hoisin flatbread recipes"
BAKED HOISIN CHICKEN (EASY CHINESE RECIPE) - RASA MALAYSIA
From rasamalaysia.com
Reviews 76Calories 351 per servingCategory Chinese Recipes
- Combine the chicken with Hoisin sauce, soy sauce, sesame oil and pepper. Transfer the chicken to a baking tray lined with aluminum foil or parchment paper, bake for 30-35 minutes or until the inside of the chicken is thoroughly cooked and no longer pink. Broil for 1-2 minutes to get a nice charred surface.
HOISIN CHICKEN STIR-FRY - RECIPE - FINECOOKING
From finecooking.com
10 BEST CHICKEN FLATBREAD HEALTHY RECIPES - YUMMLY
From yummly.com
STICKY BAKED CHINESE CHICKEN WINGS - RECIPETIN EATS
From recipetineats.com
HOISIN CHICKEN - PINCH OF NOM
From pinchofnom.com
HOISIN — OFF THE BEATEN AISLE | FN DISH - FOOD NETWORK
From foodnetwork.com
RECIPE: SLOW COOKER HOISIN CHICKEN - KITCHN
From thekitchn.com
HOISIN CHICKEN (TASTE LIKE CHINESE RESTAURANTS!) - RASA …
From rasamalaysia.com
4.6/5 (33)Total Time 25 minsCategory Chinese RecipesCalories 244 per serving
- Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well.
- Heat up a wok with the oil. When the wok is heated, add the garlic and stir-fry until aromatic. Transfer the broccoli into the wok and do a few quick stir. Add the chicken and continue to stir-fry. Add the mushroom, carrot, and the Sauce (stir it before using) and stir to mix well with the other ingredients in the wok.
- When the sauce thicken and the chicken is cooked, add a pinch of salt and sugar to taste (optional), dish out and serve immediately with steamed rice.
MINCED CHICKEN HOISIN SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOISIN BAKED CHICKEN | CANADIAN LIVING
From canadianliving.com
20 TRADITIONAL CHINESE FOOD DISHES YOU SHOULD TRY - PUREWOW
From purewow.com
HOISIN BEEF NOODLE - KHIN'S KITCHEN | CHINESE CUISINE
From khinskitchen.com
CHINESE CHICKEN HOISIN FLATBREAD FOOD- WIKIFOODHUB
From wikifoodhub.com
10 BEST CHICKEN HOISIN SAUCE RECIPES - YUMMLY
From yummly.com
10 MOST POPULAR CHINESE STREET FOODS - TASTEATLAS
From tasteatlas.com
CHINESE PASTRIES WITH HOISIN CHICKEN - CHINESE RECIPES
From fooddiez.com
HOISIN GLAZED ROAST CHICKEN - MANITOBA CHICKEN
From manitobachicken.ca
CHINESE HOISIN SAUCE CHICKEN - RECIPES | COOKS.COM
From cooks.com
SIMPLE HOISIN CHICKEN AND BROCCOLI STIR-FRY - CAFE DELITES
From cafedelites.com
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE SKIN SUPER CRISPY
From tasteasianfood.com
HOISIN GLAZED CHICKEN BREASTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
11 EASY, HEALTHY CHINESE FOOD RECIPES | COOK SMARTS
From cooksmarts.com
QUICK AND EASY CHINESE CHICKEN AND BROCCOLI - MEL'S KITCHEN CAFE
From melskitchencafe.com
CHINESE CHICKEN SALAD WITH HOISIN VINAIGRETTE - BIGOVEN.COM
From bigoven.com
SPICY HOISIN MARINADE FOR CHICKEN RECIPES - FOOD NEWS
From foodnewsnews.com
CHICKEN SALAD HOISIN - RECIPES | COOKS.COM
From cooks.com
CHINESE CHICKEN SALAD HOISIN SAUCE - COOKEATSHARE
From cookeatshare.com
CHINESE FLAT BREAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOISIN GLAZED GRILLED CHICKEN - COOKING CLASSY
From cookingclassy.com
SESAME CHICKEN WITH CHINESE LEAF - FIVE DINNERS MEAL PLANNER
From fivedinners.com
CHINESE FLATBREAD RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHINESE NOODLE RECIPE W CHICKEN, BOK CHOY & HOISIN SAUCE
From foodnewsnews.com
DEEP-FRIED CHICKEN WITH SPICY HOISIN SAUCE RECIPE - THE SPRUCE …
From thespruceeats.com
SUPERMARKET ROAST CHICKEN HOISIN NOODLES - COOK REPUBLIC
From cookrepublic.com
You'll also love