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.
SPICY HOISIN MARINADE FOR CHICKEN
Plan ahead the chicken needs to marinate for a minimum or 6 hours. There is enough marinade for about 8-10 pieces of chicken or less, but it can be doubled. This is a wonderful marinade for chicken!
Provided by Kittencalrecipezazz
Categories Poultry
Time 6h40m
Yield 2 cups (approx)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together.
- Place the chicken in a large bowl or dish.
- Pour the sauce over the chicken and toss to completely coat with the sauce.
- Cover and refrigerate for a minimum of 6 hours or overnight.
SPICY STIR FRIED CHICKEN IN HOISIN SAUCE
A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-)
Provided by larry 2
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
- In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
- Add the scallions and ginger, and stir-fry for about 30 seconds.
- Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
- Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
- Add the hoisin sauce, sherry, salt and black pepper, and combine.
- Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
- Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .
Nutrition Facts : Calories 453.3, Fat 21.2, SaturatedFat 4.3, Cholesterol 64, Sodium 1339, Carbohydrate 22.1, Fiber 2.7, Sugar 8.1, Protein 26.2
CHILI CHICKEN PITAS WITH SPICY HOISIN MAYO
Steps:
- Stir together the chili sauce, hoisin and mayonnaise in a bowl.
- For the spice mixture: Heat a wok over medium-high heat. Add the peppercorns, fennel seeds, cloves, chiles and star anise and toast, tossing constantly until fragrant, about 30 seconds. Transfer to a mortar and pestle and grind until fine or pulse in an electric spice grinder. Transfer to a bowl to cool. Reserve 1 heaping teaspoon and transfer the remaining spice mixture to a jar for another use.
- Put the chicken in a medium bowl, sprinkle with the light and dark soy sauces and toss well to coat. Sprinkle the cornstarch and reserved spice mixture over the chicken, toss well and set aside for 5 minutes while you prepare the garnishes and sauce.
- Heat the wok over high heat until smoking, and then add the oil. Pour the chicken into the wok in a single layer and let it settle and begin to brown before stirring. Stir-fry using a spatula until just cooked through, about 4 minutes. Pour in the mirin and toss until the liquid evaporates. Remove from the heat.
- To assemble, spread the Spicy Hoisin Mayo evenly over the top and bottom pita halves. Divide the warm chicken among the pitas and top each with a slice of tomato, some pickled cucumbers and a lettuce leaf. Position the top pita in place and serve immediately. Alternatively, you can create pita pockets by slicing off the top third of each pita, pulling them apart, and stuffing them with the chicken, Spicy Hoisin Mayo and vegetables.
- Put the cucumber slices in a nonreactive bowl. Sprinkle the mirin, rice vinegar, salt, and sugar over them and toss to combine. Let stand for at least 10 minutes at room temperature before serving, or refrigerate for up to 3 days.
SPICY HOISIN CHICKEN
Make and share this Spicy Hoisin Chicken recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 500.
- mix all ingredients, except chicken and coat chicken all over.
- arrange skin side up in a pan lined with foil.
- roast until chicken is cooked through and glaze is brown, about 20-30 minutes.
SPICY HOISIN & PEANUT CHICKEN
Number Of Ingredients 12
Steps:
- Instructions Fry shallots in oil until crispy. Place into a small dish with remaining topping ingredients, tossing to combine. Set aside. In a small skillet combine all sauce ingredients, and bring to a boil. Reduce until thickened. Set aside. BBQ chicken, basting with a bit of the sauce, until fully cooked. Place chicken on a serving dish and pour over remaining sauce, and sprinkle over topping mixture.
SPICY HOISIN CHICKEN BURGERS
Ginger, hoisin, soy sauce and sambal oelek bump up lean and mild ground chicken. Topped with sesame and lime-marinated mushrooms, plus more hoisin and sambal oelek, these burgers are bursting with flavor.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.
Nutrition Facts : Calories 360, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 75 milligrams, Sodium 1143 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 24 grams
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