Here is what you will need:
1/2 cup Hoisin sauce
1 tbs peeled fresh ginger (finely grated)
4 garlic cloves (minced)
1 tsp red pepper flakes ) or to taste. I added 1tbs
1/2 tsp Toasted sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar (seasoned)
2lbs chicken thighs or breasts. I used boneless/skinless chicken, but you can use bone in chicken too.
Mix all marinate ingredients together.
Pour over chicken and cover completely. I marinated mine for 4-5 hours.
Place chicken apart on a foil lined baking sheet. Pour all extra marinate on top of each piece. Sprinkle with sesame seeds.
Bake at 450 degrees for 30 minutes or until chicken is cooked through.
Enjoy. Serve with Rice or a Vegetable side.
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This sounds awesome! I love hoisin and the flavor it gives. I have only seen it on beef, but I bet this would be so tasty!!
ReplyDeleteHoisin is one of my favorite ingredients. I love it with pork and chicken. This dish sounds delicious!!
ReplyDeleteDefinitely my kind of flavor!
ReplyDeleteLove hoisin! This dish looks amazing!
ReplyDeleteThis is sooo my kinda dish,this looks great.
ReplyDeleteOh that is so my type of dinner, with a side of rice or noodles... Oh yeah!!! Love it! Thanks for posting.
ReplyDeleteThanks everyone for great comments. This dish was very easy and tasty. My entire family (including the picky little ones) loved it. : ) Hope your families enjoy it too.
ReplyDeleteOh this sounds like a perfect meal for dinner!!
ReplyDeleteMajor yum. I love dishes that include ginger and garlic together. They're a match made in heaven. This looks absolutely fantastic. I'll bet it's great with a squeeze of lime too. Thanks for sharing.
ReplyDeleteRamona, I decided that my mission for December was to explore the archives of my favorite bloggers! So here I am and I've started with a winner! I love this dish! the sweet, spicy and tart combination really appeals to me. It's been bookmarked! I'll let you know when I cook it. :)
ReplyDeleteHi,
ReplyDeleteI made the spicy hoisin chicken tonight, but I used drumsticks. It was a hit. Thanks for sharing this recipe.