Spicy Hoisin Marinade For Chicken Recipes

SPICY HOISIN CHICKEN

Steps:

• Preheat oven to 500°F.
• Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.

SPICY HOISIN MARINADE

Steps:

• Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.
• Before cooking, remove the meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.

SPICY HOISIN MARINADE FOR CHICKEN

Steps:

• Whisk all ingredients together.
• Place the chicken in a large bowl or dish.
• Pour the sauce over the chicken and toss to completely coat with the sauce.
• Cover and refrigerate for a minimum of 6 hours or overnight.

SPICY HOISIN MARINADE

Steps:

• Whisk 1/4 cup soy sauce, 1/4 cup packed dark brown sugar, 2 tablespoons sherry vinegar, 2 tablespoons fresh orange juice, 2 tablespoons hoisin sauce, 2 tablespoons freshly grated ginger, 2 minced garlic cloves, 2 scallions (white and green parts thinly sliced; chop 1 extra for garnish), 1 tablespoon dry mustard, 1 teaspoon crumbled dried chile or red pepper flakes, and finely grated zest of 1 orange in a nonreactive bowl. Cook meat as desired, basting with marinade during first half of cooking to create a glaze. Makes enough for 2 1/2 pounds of meat. Refrigerate until ready to use, up to 3 days.

SPICY STIR FRIED CHICKEN IN HOISIN SAUCE

Steps:

• In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
• In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
• Add the scallions and ginger, and stir-fry for about 30 seconds.
• Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
• Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
• Add the hoisin sauce, sherry, salt and black pepper, and combine.
• Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
• Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .