Chinese Crispy Chicken with Soy and Hoisin Sauce
Chinese Crispy Chicken with Soy and Hoisin Sauce – This is one of our favorite Chinese food takeout choices that is a little bit sweet and slightly spicy. This is my version which is lighter because the chicken is not deep fried.
This chicken reminds me of my student days. Sweet, spicy and zesty – this is the chicken that everyone loves. I substitute sugar with honey and I use a cornflour coating and then coat it further in a hoisin and soy sauce.
Hoisin sauce is literally one of my favourite Asian sauces. I used it here in this hoisin chicken recipe which my family love. It has the most incredible depth of flavor and although I really hate barbecue sauce, it does remind me of that with its smokiness. It is a flavour that is difficult to miss. Once you know it, you will immediately recognise it in any dish.
I absolutely love sesame seeds and when it comes to Asian food, I use it sparingly and I think it adds a little something special. It looks pretty and adds texture.
Those two are the ingredients I definitely would not swap in this dish. They add wayyyy too much and there is no suitable substitute in my eyes. Soy sauce can be substituted for teriyaki for example but I can’t think of anything that comes close to Hoisin sauce.
The method is pretty simple here. Firstly you coat the chicken with cornflour and set aside, then you make up the sauce using soy sauce, rice vinegar, hoisin sauce, honey and cornflour for thickness. Then you fry the chicken in very little oil until crisp and then you toss it in the sauce.
The best thing about it is you can have it ready to eat within 30 minutes.
P.s. You can add quickly stir fried green peppers to the dish like I did here but I actually prefer it without!
- 1 lb Chicken Thighs Skinless and Boneless cut into 1 inch chunks
- 30 grams Cornflour
- 1 tbsp Oil
- 1/2 inch Ginger crushed
- 3 cloves Garlic crushed
- 1/2 tsp Red Chilli Flakes
- 3 tbsp Soy Sauce
- 1 heaped tbsp Hoisin Sauce
- 3 tbsp Rice Vinegar
- 60 ml Water
- 2 tbsp Honey
- 1 tbsp Cornflour
- 1 tbsp Sesame Seeds
- 1 Spring Onion sliced finely
In a medium bowl mix the chicken thighs with the cornflour and set aside.
In a small bowl combine the soy sauce, hoisin, rice vinegar, water, honey and cornflour and set aside.
Heat 1 tbsp Oil in a medium sized frying pan. Fry the chicken for 3- 5 minutes each side.
Remove chicken from the pan and stir in the chilli flakes and garlic. Cook for 30 seconds over medium low heat.
Add the chicken to the pan with the spring onions, then pour in the sauce. Add the sesame seeds. Stir for about 30 seconds until thickened.
Serve with rice.