Friday, January 21, 2011


If you're not familiar with hoisin sauce, it's a soy based sauce used in Chinese cooking whose main ingredients are soybean paste, garlic, vinegar, and various spices such as chili peppers. The flavor this mixture yields is described as sweet, salty, and spicy. While we prefer chicken thighs, the same recipe can be adapted to a whole chicken or the parts of your choice.

2-3 lbs chicken, skin on, bone in
1 1/2 tbs brown sugar
1 tbs honey
3 tbs low sodium soy sauce
1 tbs hoisin sauce
3 tbs seasoned rice vinegar
1 tsp Chinese 5-spice powder
1 (1 inch) piece fresh ginger, peeled and minced
3 scallions, sliced
salt and pepper to taste

Combine brown sugar, honey,soy sauce, hoisin, rice vinegar, Chinese 5-spice powder, ginger, and scallions. Place chicken in a large zip locked bag and pour in marinade. Marinate in the refrigerator at least 6 hours or overnight.

Preheat oven to 350 degrees. Place chicken in a metal baking dish coated with non stick spray. Pour over the marinade. Bake for 25 minutes. Turn chicken pieces and cook an additional 20-25 minutes until chicken is done. Serve with white rice and sauteed bok choy for your own version of take out.
As much as I love it, I seldom eat the skin on chicken. You can probably guess why I make an exception in this case. The flavors of the marinade permeated the flesh of the chicken and then are enhanced by the carmelization of the marinade on the skin. There are seldom any leftovers, but when there are, I love to slice the chicken and add it to my salad for a wonderful lunch.


  1. OK Arlene, I love to fix Chinese food, love all the ingredients in this recipe, (LOVE 5 spice powder) and have almost all the ingredients. A perfect birthday dinner for my sister this week-end! Thanks for sharing!

  2. I would certainly make an exception and eat the skin of this chicken also, Arlene! It looks so tasty!

  3. I love Asian food, I have all the ingredients glad you posted this it came out wonderful looking!

  4. Once again Arlene you have SAVED my weekend. I have a tough time coming up with different things to cook and you always seem to post something awesome to try! THANKS!!!

  5. Wonderful recipe!! Thanks for sharing.

  6. I, too, love hoisin sauce and it looks wonderful as used on your chicken. I'll wager this was delicious. Have a great day. Blessings...Mary

  7. I can tell how much flavor this has, also a great idea for a next day salad.

  8. I seldom eat chicken skin either, but I definitely WOULD do it with this recipe. You can tell that this chicken is just loaded down with flavor and goodness. Looks delicious!

  9. There are times when you do have to make an exception and eat the chicken skin--these recipe look like one of those times for sure. Yum! ;-)

  10. Arlene -- Yes, we often go to Maskers Orchard in Warwick, NY, to pick apples! I blogged about our trip there this past autumn. It's such a popular place now that we might look for a less crowded orchard to go to next year. Do you know of any other good ones that are in that area?

  11. I wasn't able to try with a whole cut up chicken but preared this using wings.OMG!! These were some of the best wings I have ever mad. Can't wait to get the chanc to make it using larger pieces of chicken ..thanks agagin!!


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