Spicy Hoisin Chicken

"adapted from gourmet magazine , quick easy, delicious."
 
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photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This is a very tasty recipe that you can adjust for the amount of heat that you want in the dish. I did not have any sambal oelek and added some cayenne pepper instead...about a 1/4 tsp. Chia, the oven temperature scared me and I set my oven to 400 degrees F. instead. I was concerned that the thighs would burn before they were done. I might have used breasts at that temperature since they cook a little quicker than the bone-in thighs. They took 45 minutes to be completely cooked. Overall, this is a wonderful recipe that will be used again for a quick and delicious meal that my DH and I both enjoyed.
     
  2. Good chicken, but as DH said, nothing special. Made to put atop a salad for dinner. Used 1 large boneless skinless chicken breast with 1/2 recipe of the sauce. Flavor was good, but it wasn't spicy in the least, will definitely add more sambaal oelek next time because we like spicy! We also let it marinate for about 30 minutes; I'm sure longer would be better. Cooked on the grill since it was a beautiful evening! Will probably make again! Thanks for posting.
     
  3. Wasn't such a big hit with the fam -- maybe should have used thighs or chicken parts instead of breast but the flavors weren't as good as I'd hoped
     
  4. This is definitely a keeper! Tried this recipe on chicken drumettes and wings for a birthday party today, and everyone loved the unique sweet and spicy flavour! I suspect that marinating the chicken overnight in the sauce did help! Replaced sambal oelek with Nasi Lemak Chilli Paste I had on hand. Yummy! Top it up if you prefer your food spicier! Had it grilled for about 20 minutes on 200C and turned it midway. However, as time was running out, I decided to stir fry the remaining chicken wings in the pan! The grilled ones definitely looked "prettier" than the pan-fried ones but the pan-fried had a nice caramelised crisp to them. Yummy nevertheless and would not hesitate to grill or stir fry them again! Thank you fpr sharing, Chia!
     
  5. I made this the other night with boneless skinless thighs and grilled it outside. Tasted great and very, very simple. By the way, this freezes very well. Just freeze after mixing together and when you want to have it for dinner, just put it into the refrigerator in the morning. I'm sure I will use this recipe a lot.
     
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Tweaks

  1. This is a very tasty recipe that you can adjust for the amount of heat that you want in the dish. I did not have any sambal oelek and added some cayenne pepper instead...about a 1/4 tsp. Chia, the oven temperature scared me and I set my oven to 400 degrees F. instead. I was concerned that the thighs would burn before they were done. I might have used breasts at that temperature since they cook a little quicker than the bone-in thighs. They took 45 minutes to be completely cooked. Overall, this is a wonderful recipe that will be used again for a quick and delicious meal that my DH and I both enjoyed.
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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