As fate would have it, after I did that, I never saw a recipe calling for that ingredient anymore. Still, I was adamant about using it and decided to just bake the bird with it. I love how the sauce reminds me of one of my favourite dishes, peking duck! Maybe I should try making that someday. Meanwhile, here's the recipe I used. I'm not even sure if I should call it a recipe because it is so simple. Some recipes would steam the chicken and then spread the hoisin sauce over it. However, I prefer to bake both the chicken and sauce together because I love how the sauce will caramelize on the chicken skin towards the end. The result? A plate of tasty chicken that is sweet and salty on the outside, and juicy and tender on the inside. YUMS!
Baked Hoisin Chicken
(serves 2)
Ingredients
4 pieces of chicken thigh
3 ounces of hoisin sauce (I use Lee Kum Kee Hoisin Sauce)
Marinate your chicken thighs with the hoisin sauce and place it into a ziplock bag. Ensure that all the air has been pressed out before zipping it up. Leave it in the refrigerator overnight.
Preheat your oven to 400F. Place the chicken thighs on a baking tray with its skin facing up. Chicken is a self-basting bird so it would not get stuck onto your baking tray without an aluminium foil. However, if you want to prevent the hoisin sauce from sticking/staining your baking tray, then you can layer the aluminium foil on the baking tray.
Bake the chicken thighs for 15 minutes before flipping them over, with the skin facing downwards. Cook for 10 minutes before flipping them back up. Cook the chicken for another 10 minutes or until the chicken thighs turn a dark golden brown (like the photo above). Depending on the size of the chicken thighs, some may get burnt quicker than others. So, always keep a watchful eye on them and not let the skin get charred! Tweet
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