Hoisin chicken. Adapted from a recipe I’ve not been able to find. Super easy, very few ingredients, ingredients are generally easy to find, and it’s super quick to make. Doesn’t make a huge mess, either. Goes well with simple rice and veg.
Ingredients:
- Chicken of choice (thigh is best, can substitute breast though haven’t tried), diced into small chunks (three quarter- to one-inch)
- Hoisin sauce
- Garlic, minced finely
- Ginger, minced finely (I’m usually lazy and use prepared ginger paste from the store)
- Red pepper flakes (optional)
- Salt, to taste (I omit, as I find the hoisin sauce plenty salty)
- Pepper, to taste (I recommend white pepper, though black pepper can be used)
- Neutral oil, like vegetable
Instructions:
Note: you may need to work in smaller batches. Don’t crowd the pan.
- At med-high to high heat, quickly cook the chicken in the pan using a bit of oil. Cook until nearly cooked through, but just barely under. Season while cooking with salt and pepper to taste.
- Note: I like to add the red pepper flakes halfway through cooking the chicken to hydrate the flakes in the oil/juices, which helps bring out some extra flavour from the flakes, seasoning the chicken itself. This makes it a bit spicier though.
- Push the chicken to the edges of the pan.
- Put approx. 1 tsp (or to taste) each of garlic and ginger into the centre of the pan and very quickly saute until golden. Do not let them go over golden.
- Pour in just enough hoisin to coat the chicken. Pour straight into the ginger and garlic, and mix well to form a sauce. Stir quickly for a few seconds, you’ll find the sauce thickens slightly at the high heat.
- Note: if you didn’t add the red pepper flakes earlier to the chicken, you can add it now.
- Toss the chicken into the sauce. You should have a light, but thorough, coating.
Repeat in batches for all remaining chicken.
Edit to add: apologize for no measurements. As a humble home food-maker (as if I’d call myself a home chef!) I truly have no clue how much I use of much of anything. Sorry, I tried. Cook as you like it. Like extra garlic? Add more. Don’t like garlic? Add only a little, or none. Hypertension? Don’t add salt. Not a part of the 21st-century hypertension epidemic? Add salt to your liking.
