Chicken Hoisin

 Posted by on November 27, 2011  Add comments
Nov 272011

I knocked this together in a hurry and therefore made a bit of a mess of the photography, but it was so nice, I thought I should tell you how to make it anyway.  Maybe you’ll take better pictures and send them back to me.  One way or another, I have to tell you the team wolfed it down and came back for more.

As you know, I normally make everything from scratch in these recipes, but this Hoisin sauce is so delicious, I just had to try it.

This recipe is in two parts.  First you must make a marinade for your chicken.  I like to soak it overnight in the fridge, but you can go ahead after about an hour if you prefer.



Soy sauce

Sherry or port

Sesame oil




Hoisin sauce


You could add a few hot chillis if you like, although I decided not to use them for this.  If you do happen to throw them in, either prick holes in them, or whizz the whole lot with a stick blender, but make sure to remove the seeds first.

Chop up about an inch of the ginger and mash a few cloves of garlic.  Chop up a couple of onions and fry them gently until they’re soft.  Toss the lot into something suitable like this glass jar.   It’s high enough and narrow enough to make sure the marinade rises to the top.  Add the soy sauce, the sherry or port, the sesame oil and the Hoisin sauce.

It looks fairly disgusting in the picture, I realise, but ignore that.  Everything will be fine tomorrow.

Chop up the chicken and add it to the marinade.

Put it in the fridge to marinate overnight (or soak, as we used to say before the Celtic Tiger forced us all to speak French and shop in Brown Thomas).

Go out for a couple of pints and come back tomorrow.



Strain the marinade  into a pot and reduce it (or boil it down as our parents used to say).

Meanwhile, mix up enough cornflour and baking powder or bicarbonate of soda to coat all the chicken pieces like this.

Stir-fry or deep fry the chicken in hot oil to crisp and puff the batter.  You can turn down the heat after a minute to prevent burning.  When the chicken is fully cooked, add it to the reduced Hoisin marinade.  Throw in a few bean sprouts if you like.

You could add other vegetables to taste.  There’s nothing hard and fast about this recipe.

I served it with fried rice, but it’s entirely up to you.  One way or another, it’s damn nice.

  17 Responses to “Chicken Hoisin”

Comments (17)

    Great stuff!


    how many does this serve?


    As many as you like. Just play around with the ingredients and don’t be too worried about the amounts of each. Be cool and play it by ear. Buy enough chicken and the rest will take care of itself.


    thanks, sugar! i have to get excited about cooking for 1, but having leftovers, too! xox


    Why not share it with a friend or two? I know you have many.


    That looks delisioush altogether there Bock.
    I think if I was one of the team, I’d grab a spoon and tuck into that wok and wolf the lot down myself when no one was looking.


    add vodka to your marinade and cashew nuts when you saute your chicken


    Now that’s the kind of advice I love to see. Thank you Sir.


    Looks delish Bock, gonna give it a try next weekend! Loved the remark about soak though…!


    Yeah, the mother used always say that too.
    ‘Hold on dear I’m just “soaking” the Chicken Hoisin for tomorrow, today it’s chicken jalfrezi, you’ll eat what you’re given, shut the fuck up you brat’.


    bock , are you developing a rachel allen accent to go along with your cooking skills


    Christ, why would I do that?


    just in case you decide to make a move into the celebrito chef market


    Right. I can see that happening. Can’t you?


    Tried that last night (slight variations in alcoholic beverages). Worked a treat. The missus was actually impressed with my cooking for a change so that’s a good development! Thank you.


    Great stuff! Did you enjoy your grub?


    Yep. Will certainly make it again sometime. I’ll wash it down with a nice bottle of red next time though.

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