Best Hoisin Five Spice Chicken Pieces Recipes

STICKY CHINESE CHICKEN TRAYBAKE

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.

STICKY CHINESE FIVE SPICE CHICKEN | MARION'S KITCHEN

Steps:

• Step 1.In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight.
• Step 2.Preheat oven to 180°C/356°F (fan-forced).
• Step 3.Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.
• Step 4.While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.
• Step 5.Mix the basting sauce ingredients together in a small bowl.
• Step 6.Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.
• Step 7.Serve with steamed Chinese broccoli and rice.

HOISIN-GLAZED CHICKEN THIGHS

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.

HOISIN FIVE-SPICE CHICKEN LEGS

Steps:

• Put chicken in a foil lined pan.
• Stir hoisin and five-spice powder together.
• Brush liberally over chicken pieces.
• Bake in top 1/3 of oven.
• Bake at 500 degrees F 25 to 30 minutes.

HOISIN FIVE-SPICE CHICKEN LEGS

Steps:

• Preheat oven to 500°F.
• Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

HOISIN CHICKEN WITH QUICK PICKLED VEG AND GREEN ONION PANCAKES

Steps:

• For the pancakes: Combine the flour and salt in a large bowl and make a well in the center. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and allow it to cool slightly. Knead the dough until smooth, about 2 minutes, adding more flour if needed. Cover with a clean kitchen towel to rest for 30 minutes.
• For the chicken: Meanwhile, preheat your oven to 375 degrees F (190 degrees C). Place a large nonstick skillet over medium-high heat. Pat the chicken dry with a paper towel. Season with salt and scatter with the five spice. Add the sesame and canola oil to the pan and sear the chicken for 3 to 4 minutes per side, or until golden brown. Remove the chicken from the skillet and transfer to a sheet pan.
• Meanwhile, whisk together the hoisin, soy, vinegar, ginger, garlic and toasted sesame seeds in a small bowl. Drizzle over the chicken then transfer to the oven. Cook for 15 to 18 minutes, or until the glaze has thickened and the internal temperature of the chicken is 165 degrees F (75 degrees C).
• For the pickles: Whisk together the vinegar, honey, fish sauce, soy sauce, sesame oil and sesame seeds in a large bowl. Add the carrots, cucumbers and green onions. Toss to coat and set aside.
• For the pancakes, place a stainless steel or cast-iron skillet over medium-high heat. Lightly dust a work surface with flour. Cut the dough into 16 equal pieces, and cover with a clean kitchen towel to keep moist.
• Slightly flatten a piece of dough into an oval approximately 10 centimeters by 5 centimeters (about 4 by 2 inches) and scatter about a teaspoon of green onions to cover the surface. Roll the dough up starting at one long side to form a tight cylinder. Coil the cylinder into a tight spiral, resembling something like a tiny cinnamon bun and gently press the dough in your hand again to form a small disc. Return the now green onion-filled dough under the towel to rest, while you prepare the other pieces in the same way.
• Roll out a disc into a very thin circle on the floured work surface, approximately 12 to 14 centimeters (5 to 6 inches) round. Lightly oil both sides with sesame oil.
• Add to the heated pan and cook for about 30 seconds per side. Transfer to a plate and cover with a clean kitchen towel to keep warm while you continue to roll and cook the remaining pancakes.
• To serve, slice the chicken into 1 centimeter (about 1/2-inch) thick slices and transfer to a platter along with the pickles and green onion pancakes.

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.