Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it’s combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Cook: | 50 min |
| Yield: | 6-8 |
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Chinese rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons peanut oil
- 1 star anise pod, broken into points
- 1/2 teaspoon Szechuan peppercorns, crushed with a knife
- 2 tablespoons chopped fresh cilantro (stems and leaves)
- 3 scallions, finely chopped
- 3 cloves garlic, coarsely chopped
- 2 quartered chickens (3 to 3 1/2 pounds each)
Instructions
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 608 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 48 g |
| Cholesterol | 188 mg |
| Sodium | 529 mg |
Reviews
Please note: Step #4 is actually step #1. Please correct this Food Network! Otherwise delicious. Be sure to reduce the pan drippings/sauce until its a thick syrupy glaze!
This tasted amazing, but the method needed major alterations. First, I used boneless skinless chicken breasts. Second, I made the marinade in the morning and then marinated them in the fridge all day. I completely skipped the oven and went right to cooking them on the grill. While they were cooking on the grill, I reduced what was left of the marinade.
It was good. Not worth all of the time it takes though and the skin was not crispy enough for me. Next time I will make the chicken by pan-frying so that it is crispy and I will make the sauce on the side and pour it over the chicken right before serving.
I haven’t made this yet, but I have to defend The Mom Chef. The recipe does, in fact, call for 1/4 cup. I’m glad someone idicated it needs more liquid.
To The Mom Chef….The recipe calls for 1/4 inch of water, not 1/4 cup. 🙂
I haven’t made it yet but I am going to! It looks fantastic. Never worked with five star before or sezuchuan peppercorns? Any advice?
Thanks!! Wish there was a video for this one.
Thanks!! Wish there was a video for this one.
I have not made yet but would like to ask bunnyloves if she used the same temperature and cooking times when she used the boneless thighs.
This was excellent, especially considering how simple it is. Add more water like TheMomChef recommends. Yum!
This is SO good! I marinated the chicken for 4 hours and baked it in the marinade because I was using boneless, skinless thighs. This is totally addictive, everyone loved it and I was asked to make it again next week. I covered the chicken for the first 35 minutes and then uncovered. The sauce was perfect!
The hoisin glaze for this is outstanding. The only concern I had was the amount of water used in the baking sheet. 1/4 cup is barely enough to keep the glaze from burning on the pan. I recommend 1/2 cup instead. Otherwise, it was wonderful.