Spicy Hoisin Marinade For Chicken Food

ASIAN CHICKEN BURGERS

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.

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

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.

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 MARINADE

Steps:

• Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.
• Before cooking, remove the meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.

SPICY HOISIN CHICKEN

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 MARINADE FOR CHICKEN

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.

HOISIN SAUCE NOODLES WITH CHICKEN

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

SPICY HOISIN MARINADE

Steps:

• Whisk 1/4 cup soy sauce, 1/4 cup packed dark brown sugar, 2 tablespoons sherry vinegar, 2 tablespoons fresh orange juice, 2 tablespoons hoisin sauce, 2 tablespoons freshly grated ginger, 2 minced garlic cloves, 2 scallions (white and green parts thinly sliced; chop 1 extra for garnish), 1 tablespoon dry mustard, 1 teaspoon crumbled dried chile or red pepper flakes, and finely grated zest of 1 orange in a nonreactive bowl. Cook meat as desired, basting with marinade during first half of cooking to create a glaze. Makes enough for 2 1/2 pounds of meat. Refrigerate until ready to use, up to 3 days.

SPICY STIR FRIED CHICKEN IN HOISIN SAUCE

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 .