Hoisinbakedchicken 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-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.

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 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.

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 EGGPLANT CHICKEN

Steps:

• Place ingredients in crock pot.
• Cook in crock pot for 8 hours.

BEST OVEN BAKED CHICKEN

Steps:

• Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.
• Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).
• Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.

HALF TIME HOISIN CHICKEN WINGS

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.

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.

HOISIN CHICKEN SANDWICH

Steps:

• Cut chicken breasts into strips and set aside.
• Mix together all sauce ingredients thoroughly and marinate chicken for at least 2 hours.
• Drain chicken, reserving marinade. Grill for 10 minutes, basting with marinade.
• Grill buns at the same time chicken is grilling.
• You can also choose to stir fry the chicken and cooking time will decrease significantly, and simply toast the buns under the broiler.
• Put the chicken on the onion buns and add desired toppings. Good served with your favorite coleslaw.
• I use my bread machine onion buns "Recipe #296559".

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-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.

HOISIN OVEN BARBECUE CHICKEN

Steps:

• To prepare the barbecue sauce: combine the first 6 ingredients in a medium bowl.
• Place 3/4 cup sauce in a large bowl; cover, and chill the remaining barbecue sauce.
• Add the chicken legs and thighs to the sauce in the large bowl; toss to coat.
• Cover, and marinate in the refrigerator for 8 hours, or overnight.
• Set oven to 375 degrees.
• Remove the chicken from the fridge.
• Place the chicken on a broiler pan coated with cooking spray; reserving the marinade from the bowl.
• Bake at 375 for 30 minutes.
• Turn the chicken; baste with reserved marinade.
• Bake an additional 20 minutes, or until the chicken is done, and discard the marinade On top of the stove, bring the 3/4 cup of the reserved marinade from the fridge to a boil in a small saucepan; reduce heat, and cook until slightly thickened to about 1/2 cup (this should take about 5 minutes).
• Drizzle the hot chicken with the sauce before serving, or serve the sauce at the table.

HONEY BAKED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.