Hoisin Sriracha Chicken
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
10 mins
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Marinate Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
393 kcal
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Course
Main Course
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Cuisine
Asian
Hoisin Sriracha Chicken
Description
This recipe uses chicken thighs, either deboned or bone-in, marinated briefly in a mixture of hoisin sauce, Sriracha, honey, soy sauce, freshly minced garlic, and ginger. A touch of salt balances the flavors. After a 15-minute marinating period, the chicken is pan-fried skin-side down in neutral cooking oil to develop crisp skin and browning on both sides.
The reserved marinade is added to the skillet, and heat is lowered to allow the sauce to reduce and thicken, coating the chicken with a glossy, flavorful glaze. The final dish presents a fusion of sweet, savory, and spicy notes with a tender interior and a slightly crispy exterior.
Serving hot with steamed rice complements the rich flavors and makes a satisfying meal. The garnish of white sesame seeds adds a subtle nutty flavor and texture contrast.
The recipe notes mention using deboned chicken thighs for easier eating and emphasize the choice of skin-on thighs to keep a crispy exterior.
Ingredients
- 1 1/2 lbs (45g) chicken thighs
- 3 cloves garlic minced
- 1- inch (2.5cm) ginger peeled and minced
- 1 1/2 tablespoons hoisin sauce
- 1/2 tablespoon Sriracha sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 pinch salt
- 1 tablespoon neutral cooking oil generic cooking oil
- white sesame optional
Instructions
- In a large bowl, combine the chicken with the garlic, ginger, hoisin sauce, Sriracha sauce, honey, soy sauce, and salt. Stir to combine well and let marinate for 15 minutes.
- Heat a skillet and add the oil over medium heat. When the skillet is hot, add the chicken (reserving the marinade) skin side down first, and pan-fry both sides until the skin is nicely browned. Then, add the marinade to the skillet and turn the heat to low.
- Continue to cook the chicken until the sauce reduces to a thicker consistency. When the chicken is cooked through, turn off the heat, garnish with white sesame, and serve immediately with steamed rice.
Notes
- Using bone-in, skin-on chicken thighs helps achieve crispy skin and richer flavor; debone if preferred.
- Marinate chicken for at least 15 minutes to allow flavors to develop before cooking.
- Cook chicken skin-side down first in hot oil to create a crispy texture before flipping and cooking through.
- Add the marinade to the pan after browning and reduce to a thick glaze to coat the chicken well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 393kcal | 20% |
| Carbohydrates | 8.8g | 3% |
| Protein | 50g | 100% |
| Fat | 16.4g | 25% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 151mg | 50% |
| Sodium | 528mg | 22% |
| Fiber | 0.1g | 0% |
| Sugar | 7.8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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