EASY Hoisin Chicken Thighs
This easy Hoisin Chicken Thighs recipe is a quick Chinese chicken recipe that is full of flavor but so simple, a beginner cook can make this easy dinner recipe perfectly! (It worked perfectly on the first test try, but I experimented with different ingredients to make sure all the bases are covered.)
Servings: 3 people
Calories: 260kcal
Equipment
- 1 Large bowl For marinating the chicken
- 1 Wok or sauce pan
- 1 heat proof spatula
Ingredients
- 0.88 lb boneless, skinless chicken thighs (400g) : I used Australian chicken thighs from The Meat Club (If you're interested in cage-free, growth hormone free chicken, don't forget to use my code for $15 off! (TMC-AFF-GREEDY))
- 5 Tablespoons Hoisin Sauce
- 1 Tablespoon light soy sauce
- ½ Tablespoon sugar Can increase to 1 Tablespoon if you have a sweet tooth. You will need to add a touch of rice vinegar to balance the extra sweetness.
- ½ Tablespoon oyster sauce
- 1 inch fresh ginger Peeled and minced. Makes about 1 Tablespoon of minced ginger
- 4 cloves fresh garlic Peeled and minced. Makes abotu 2 Tablespoons of minced garlic.
- 3 Tablespoons sambal oelek Substitute: Sriracha. I have tested with both chili pastes, and they both work well in this recipe (To be healthier, use homemade sambal oelek- click through for the recipe.)
Garnish
- ½ Tablespoon sesame oil if you don't have any, just omit it. (I've tested with and without- the sesame oil makes it more fragrant but isn't a dealbreaker.) Alternatively, add sesame seeds as a topping.
- coriander Substitute: green onions
- Chilies Sliced
Instructions
- 15-20 minutes before you want to cook, remove the chicken thighs from the fridge. We want them to return to room temeprature before cooking- this step is key to cooking juicy chicken!
- Mix the Hoisin sauce, oyster sauce, soy sauce, and sugar till the sugar has dissolved. Place the chicken in the sauce- use a large bowl such that the chicken can form a single layer (i.e. every piece is covered by the sauce.)
- 5 minutes before you want to cook, whilst the chicken is marinating, peel and mince the garlic and ginger
- Over medium heat, stir-fry the ginger and garlic till aromatic (for 1-2 minutes), making sure they don't burn. (I used about 6-7 on a Bosch induction cooker, with a maximum heat of 9.)
- Once fragrant, add the chicken and ALL the marinade sauce, followed by the sambal or Sriracha and 4 Tablespoons of water.
- Stir and allow the sauce to bubble. Cook for 9-12 minutes till the meat is cooked through. You will need to turn the chicken. (The cooking time will increase if your chicken filet is larger in size. The juices should run clear when you slice through the thickest part and the internal temperature should be 165F.)
Notes
Serve with a bowl of white rice!
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
Calories: 260kcal | Carbohydrates: 16g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 1312mg | Potassium: 417mg | Fiber: 1g | Sugar: 10g | Vitamin A: 55IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 2mg