Hoisin Sauce Baked Chicken

Hoisin Sauce Baked Chicken

Baked Hoisin Chicken – moist, juicy and delicious chicken marinated with Hoisin sauce. Easy recipe that anyone can make at home.

Course Main Course Cuisine Chinese Keyword Baked Hoisin Chicken Prep Time 5 minutes Cook Time 35 minutes Total Time 40 minutes Servings 3 Calories 351 kcal Author Bill Byrd

Ingredients

1 1/2 lbs chicken drumsticks or whatever dark meat you have on hand.

2 heaping Ts Hoisin sauce

1 T soy sauce

1 tsp sesame oil

1/2 tsp ground white pepper

Instructions

Preheat oven to 400F.

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.Remove from oven and serve immediately.

Recipe Notes

Don't discard the juice from the chicken. I use it to keep my doggie happy with his meals.

Nutrition FactsBaked Hoisin Chicken Recipe

Amount Per Serving (3 g)

Calories 351Calories from Fat 112%

Daily Value*Fat 12.4g 19%

Saturated Fat 3.1g 19%

Cholesterol 162mg54%

Sodium 620mg 27%

Carbohydrates 5.1g 2%

Fiber 0.3g1%Sugar 3g 3%

Protein 51.3g 103%*

Percent Daily Values are based on a 2000 calorie diet.

Ginger Scallion Chicken

This recipe was obtained from the NYTimes cooking site here:

https://cooking.nytimes.com/recipes/1019283-ginger-scallion-chicken

YIELD 4 servings TIME 15 minutes

2 large scallions, trimmed

¼ cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary

1 ¾ pounds boneless skinless chicken thighs or breasts, cut into 1- inch chunks

½ teaspoon kosher salt, as needed

1 cup roughly chopped cilantro leaves and tender stems

1 (2 1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)

3 tablespoons soy sauce

Large pinch sugar

PREPARATION

Step 1 Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2- inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don’t have to be very thorough; some mixing of colors is fine.)

Step 2 Heat oil in a wok or 12-inch skillet over very high heat. When it’s shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.

Step 3 Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.