Baked Hoisin Chicken Buns Recipes

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BAKED HOISIN CHICKEN BUNS



Baked Hoisin Chicken Buns image

Most often, you'll see this type of stuffed bun steamed, but many Chinese dim sum restaurants also serve baked versions. Frozen roll dough is convenient and saves the trouble of making homemade dough; just be sure to thaw it in the refrigerator overnight. You can prepare the filling the day before the party, then fill and bake the buns so they'll be warm for arriving guests.

Provided by frogn

Categories     Side Dish

Time 30m

Yield 9

Number Of Ingredients 9

Cooking Spray
12 skinless, boneless chicken thighs
1/4 cup green onions finely chopped
1 1/2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons Rice vinegar
9 frozen white roll dough pieces thawed (such as Rich's)
1 large Egg lightly beaten
1 teaspoon sesame seeds toasted

Steps:

  • Preparation Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine. Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes. Preheat oven to 375?. Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375? for 15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 128 calories, Fat 4.51242 g, Carbohydrate 1.69685481481411 g, Cholesterol 99.94 mg, Fiber 0.187688886351056 g, Protein 19.0045988888889 g, SaturatedFat 1.14782722222222 g, ServingSize 1 1 Serving (107g), Sodium 185.290962962928 mg, Sugar 1.50916592846305 g, TransFat 0.781147777777779 g

BAKED HOISIN CHICKEN BUNS (COOKING LIGHT)



Baked Hoisin Chicken Buns (Cooking Light) image

Make and share this Baked Hoisin Chicken Buns (Cooking Light) recipe from Food.com.

Provided by seesko

Categories     Lunch/Snacks

Time 35m

Yield 9 serving(s)

Number Of Ingredients 9

cooking spray
12 ounces boneless skinless chicken thighs
1/4 cup finely chopped green onion
1 1/2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons rice vinegar
9 frozen dough rolls, thawed (such as Rich's)
1 large egg, lightly beaten
1 teaspoon sesame seeds, toasted

Steps:

  • Preparation.
  • Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
  • Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
  • Preheat oven to 375°.
  • Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown.

Nutrition Facts : Calories 63.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 55.2, Sodium 138.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 8.4

HOISIN-GLAZED ROAST CHICKEN



Hoisin-Glazed Roast Chicken image

Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.

Provided by Food Network Kitchen

Time 1h15m

Yield 6-8

Number Of Ingredients 11

1/4 cup low-sodium soy sauce
2 tablespoons Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons peanut oil
1 star anise pod, broken into points
1/2 teaspoon Szechuan peppercorns, crushed with a knife
2 tablespoons chopped fresh cilantro (stems and leaves)
3 scallions, finely chopped
3 cloves garlic, coarsely chopped
2 quartered chickens (3 to 3 1/2 pounds each)

Steps:

  • Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
  • Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
  • Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

HOISIN-GLAZED CHICKEN THIGHS



Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 16

Number Of Ingredients 14

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Steps:

  • Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
  • Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

HOISIN-CHICKEN BUNS



Hoisin-Chicken Buns image

Make and share this Hoisin-Chicken Buns recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 lb boneless skinless chicken thighs
1/4 cup thinly-sliced scallion
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons rice vinegar
frozen dinner roll, dough pieces thawed (use white dough)
1 large egg, lightly beaten
1 tablespoon toasted sesame seeds
cooking spray

Steps:

  • Heat a nonstick skillet over medium heat. Coat pan with cooking spray, and add chicken thighs.
  • Cook until done, flipping midway through, about 4 minutes on each side (I like mine lightly browned). Remove from pan.
  • Using two forks, shred the chicken thighs and place them into a bowl. Mix in the scallions, hoisin sauce, oyster sauce, and vinegar.
  • Lightly flour your hands, a rolling pin, and the surface. Roll a piece of dough into a flat circle, about 4" wide.
  • Spoon some of the chicken mixture into the center of the dough, about a heaping tablespoon (maybe more if you're awesome). Visualize your dough piece as a globe -- pull the N and S points, and then the E and W points, towards the center and pinch together.
  • You will have gapsin the dough to the NE, SE, SW, and NW. Pull those corners in towards the center and pinch to seal the filling inches
  • Place the bun, pinched seam down, on a baking sheet lightly coated with cooking spray. Cover lightly with plastic wrap and let rise for 20 minutes.
  • (You can also spray the buns before putting on the plastic wrap, but I did not find this necessary).
  • Preheat oven to 375°.
  • Uncover the buns. Gently brush each with the egg and sprinkle evenly with toasted sesame seeds (toast your own seeds for best results).
  • If eating immediately, bake for 15 minutes or until golden brown. Serve warm.
  • If storing, bake for 12-13 minutes, or until a very light brown. Remove from oven and let cool.
  • Freeze in a single layer - once frozen, you can store the buns in freezer bags.
  • To reheat, thaw the buns in the refrigerator overnight, then bake at 375° for 3-5 minutes until golden brown and let the buns remain in the oven with the heat off to ensure they are hot all the way through (drop the heat to 350° if using a toaster oven).
  • You can also reheat straight from the freezer by baking at 300° for 10 minutes, or until heated through and golden brown (keep checking to ensure the buns don't burn).

Nutrition Facts : Calories 80.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 62, Sodium 172.2, Carbohydrate 2.7, Fiber 0.5, Sugar 1.2, Protein 9.7

HALF TIME HOISIN CHICKEN WINGS



Half Time Hoisin Chicken Wings image

These are wonderfully delicious, spicy, sweet, salty, sticky Asian-style chicken wings. The garlic and ginger-spiced hoisin and teriyaki sauces, combined with the brown sugar and hot garlic chili sauce, make these wings fly off the platter! They make a great appetizer or light meal for watching the big game. They are excellent served with extra sauce as a dipping sauce or with an Asian slaw.

Provided by Occasional Cooker

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 55m

Yield 8

Number Of Ingredients 8

cooking spray
½ cup hoisin sauce
⅓ cup low sodium teriyaki sauce
¼ cup brown sugar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon chile-garlic sauce, or to taste
3 pounds chicken wings, cut apart at joints, wing tips discarded

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spray a baking sheet with cooking spray.
  • Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
  • Arrange chicken wing pieces on the prepared baking sheet.
  • Brush chicken with hoisin sauce mixture.
  • Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 15.6 g, Cholesterol 36.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 546.4 mg, Sugar 11.7 g

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