Hoisin Baked Chicken Food

HOISIN CHICKEN

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.

HOISIN CHICKEN

Steps:

• Mix hoisin sauce and jam.
• Place chicken in a single layer in a 9- by 13-inch pan.
• Bake in a 400 degree F oven for 15 minutes.
• Remove pan from oven; spread hoisin mixture onto chicken.
• Return pan to oven and continue baking until meat is no longer pink in center of thickest part (cut to test), about 10 to 15 more minutes.
• Baste once with juices.
• Meanwhile, mix cilantro, onions and lemon peel.
• Transfer chicken breasts to serving platter.
• Sprinkle cilantro mixture over and around chicken.

HOISIN-GLAZED ROAST CHICKEN

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.

CRISPY-SKIN HOISIN BBQ CHICKEN

Steps:

• Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight.
• Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
• Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
• Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
• Let rest under a foil tent for 10 minutes, then it's "nom-nom" time.

HOISIN BAKED CHICKEN

Steps:

• Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
• Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken.
• Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.

BAKED HOISIN CHICKEN WITH STEAMED BROCCOLI

Steps:

• Preheat oven to 400 degrees F and spray a baking dish with cooking spray.
• Put the chicken in the baking dish and season with salt and pepper. Pour the hoisin sauce over the chicken and turn the chicken to coat evenly. Bake until opaque and cooked through, about 18 to 20 minutes.
• Meanwhile, pour an inch or more of water in a skillet or wok and bring to a boil over medium-high heat. Place the broccoli stems in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook 2 to 3 minutes. Add the florets and continue to cook just until the vegetables are crisp tender and bright green, 2 to 3 minutes more. Season with the salt and pepper.
• Divide the chicken and broccoli among 4 plates and serve.

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.

HOISIN CHICKEN WRAPS

Steps:

• In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

BAKED HOISIN CHICKEN BUNS (COOKING LIGHT)

Steps:

• Preparation.
• Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
• Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
• Preheat oven to 375°.
• Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown.

BAKED HOISIN SAUCE CHICKEN WINGS

Steps:

• Preheat oven to 350°.
• Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger. Place chicken wings on a baking pan line with alum foil and bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.
• To serve, transfer chicken wings to a serving platter and serve hot or at room temperature.

HOISIN-GLAZED BAKED CHICKEN

Steps:

• Heat oven to 375°F.
• Mix ketchup and hoisin sauce until blended.
• Coat chicken with ketchup mixture. Place chicken and vegetables in 13x9-inch baking dish sprayed with cooking spray. Drizzle dressing over chicken and vegetables.
• Bake 18 to 20 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning chicken after 10 min. Sprinkle with mint.