STICKY HOISIN CHICKEN RECIPES
STICKY CHINESE FIVE-SPICE CHICKEN TRAYBAKE - BBC GOOD …
Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal
Provided by Emily Kydd
Categories Dinner, Main course
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
- Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.
Nutrition Facts : Calories 450 calories, FatContent 27 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 32 grams protein, SodiumContent 1 milligram of sodium
STICKY HOISIN PORK STEAKS RECIPE | BBC GOOD FOOD
Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple, lip-smacking pork dish for six will keep everyone happy
Provided by Katy Gilhooly
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
- Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
- Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.
Nutrition Facts : Calories 666 calories, FatContent 26 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 5 grams fiber, ProteinContent 40 grams protein, SodiumContent 2 milligram of sodium
More about "sticky hoisin chicken recipes"
CRISPY & STICKY CHICKEN THIGHS | JAMIE OLIVER CHICKEN RECIPE
This is a simple tray-baked chicken dish – the sort of food I absolutely love to eat. As everything cooks together in one tray, all the beautiful flavours get mixed up. This is what it’s all about! With a green salad, it’s an easy dinner.
From jamieoliver.com
Total Time 1 hours 25 minutes
Calories 829 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Calories 829 calories per serving
- Scrub the potatoes and put into a large saucepan of salted boiling water and boil until cooked.
- While the potatoes are cooking, preheat your oven to 200°C/400°F/gas 6.
- Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with sea salt and black pepper, then toss.
- Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don’t have a pan that’s big enough, feel free to cook the chicken in two batches. Toss and fry over a low heat for 10 minutes, or until almost cooked, then remove with a slotted spoon to a large roasting tray or dish.
- Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavours will infuse the potatoes.
- By now the potatoes will be cooked. Drain them in a colander, then lightly crush them by pushing down on them with your thumb.
- Pick and bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavour Shaker if you have one. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully.
- Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden.
- Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.
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HOISIN AND HONEY SLOW-COOKER CHICKEN DRUMSTICKS RECIPE ...
Assemble this in the morning, and when you return for dinner you'll be rewarded with sweet, sticky drumsticks with an irresistible hoisin and honey sauce that thickens and concentrates as the drumsticks cook.
From foodnetwork.com
Reviews 4.1
Total Time 4 hours 10 minutes
Category main-dish
From foodnetwork.com
Reviews 4.1
Total Time 4 hours 10 minutes
Category main-dish
- Place the chicken in a 6-quart slow cooker and cover with the hoisin mixture, then toss the drumsticks to coat. Cook on low until the chicken is very tender when pierced with a knife and the sauce is thickened slightly, about 4 hours. Remove the drumsticks and sauce to a bowl, top with the scallions and serve with rice.
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BEST STICKY ORANGE CHICKEN RECIPE - HOW TO MAKE ... - DELISH
Check out this easy recipe for the best Sticky Orange Chicken recipe from Delish.com!
From delish.com
Reviews 4.4
Total Time 35 minutes
Category easy chicken, dinner, main dish
Cuisine American, Chinese
From delish.com
Reviews 4.4
Total Time 35 minutes
Category easy chicken, dinner, main dish
Cuisine American, Chinese
- Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess. In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate. In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer. Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes. Toss chicken with sauce and green onions. Serve over rice.
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STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER
Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 451 calories per serving
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 451 calories per serving
- Preheat the oven to 160°C/325°F/gas 3.
- Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
- Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
- Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
- Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
- Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
- Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
- When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
- Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
- Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
- Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.
See details
STICKY CHINESE FIVE SPICE CHICKEN - MARION'S KITCHEN
Glossy, sticky, sweet… this simple marinade turns everyday, oven-baked chicken into what dreams are made of. To amp up the flavour even more, leave it overnight so soak up all that goodness. Gorgeous!
From marionskitchen.com
From marionskitchen.com
- In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight. Preheat oven to 180°C/356°F (fan-forced). Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes. While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve. Mix the basting sauce ingredients together in a small bowl. Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through. Serve with steamed Chinese broccoli and rice.
See details
STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER
Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 451 calories per serving
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 451 calories per serving
- Preheat the oven to 160°C/325°F/gas 3.
- Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
- Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
- Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
- Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
- Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
- Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
- When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
- Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
- Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
- Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.
See details
STICKY CHINESE FIVE SPICE CHICKEN - MARION'S KITCHEN
Glossy, sticky, sweet… this simple marinade turns everyday, oven-baked chicken into what dreams are made of. To amp up the flavour even more, leave it overnight so soak up all that goodness. Gorgeous!
From marionskitchen.com
From marionskitchen.com
- In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight. Preheat oven to 180°C/356°F (fan-forced). Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes. While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve. Mix the basting sauce ingredients together in a small bowl. Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through. Serve with steamed Chinese broccoli and rice.
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Apr 21, 2017 · Many traditional barbecue sauce recipes start with ketchup—a great base because it’s already thick and sweet. Here, we use hoisin sauce as the starting point of a citrus-spiked BBQ …
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