The whole family will love this chicken supper! Hoisin, sriracha, and honey are added to the marinade. It only takes 20 minutes, but it’s so delicious!
With this Hoisin Sriracha Chicken recipe, you won’t be disappointed that the chicken has returned to the site.
Over the past several weeks, I haven’t had much time to cook, but I’m back with a collection of chicken recipes that you’ll love.
Chinese Hoisin sauce and Thai Sriracha sauce are used in the marinade for this Asian-inspired chicken dish.
If you haven’t tried these two sauces yet, you need to do so immediately.
Hoisin sauce is one of my favorite dipping sauces since it’s savory and sweet at the same time, and it goes well with just about any meal.
Sriracha, often known as Rooster Sauce, is a boiling sauce.
Adding honey, soy sauce, and ginger and garlic to these two sauces creates a sticky, sweet and flavorful chicken dish that you’ll want to eat all the time.
If you’d like, we can have this for supper tonight!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 393 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- NAPA CABBAGE STIR FRY
- ASAM PEDAS FISH
- BOK CHOY CHICKEN
- BLACK BEAN SAUCE YONG TOW FOO
INGREDIENTS
- 1 pinch salt
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 3 cloves minced garlic
- 1- inch piece ginger, peeled and minced
- 1 1/2 lbs. 4 chicken thighs
- white sesame, optional
- 1 tablespoon honey
- 1/2 tablespoon sriracha sauce
INSTRUCTIONS
- Stir everything in a big bowl until the chicken is well-coated with sauces and seasonings. Before serving, give it a thorough stir and settle for 15 minutes.
- On medium heat, warm a skillet and add the oil. In a heated skillet, add the skin-side down chicken (reserving the marinade) and pan-fry both sides until the chicken is cooked through. Fry in a skillet until the skin is crisp and golden brown, about 10 minutes on medium heat. Add the marinade to a skillet and lower the heat to medium-low. Ensure to keep an eye on everything while the sauce thickens. Dish out immediately with steamed rice and top with white sesame seeds when the chicken is done.
NOTES
- You may find instructions on “How to Debone Chicken Thighs” if you’re interested in learning how I did it with bone-in thighs. It is possible to use deboned and skinless chicken thighs.