Hoisin Chicken Crepes Recipes

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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 CHICKEN



Hoisin Chicken image

quick weeknight dinners work for me! 3/25/08- this was made for freezer tag in the OAMC forum and they asked me to post the following, "To freeze: Prepare recipe as directed through step 3. Place chicken in a freezer bag and seal. Pushing out as much air as possible. Allow sauce to cool and place in its own freezer bag. Place both bags inside one large bag, seal, label and freeze. To serve: Thaw in fridge. Cook as directed in recipe. The cooked chicken can be frozen as well. Just allow to cool, then place in a freezer bag."

Provided by chia2160

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 teaspoons water
1 pinch salt
1 pinch garlic powder
1 pinch ground ginger
1 pinch five-spice powder
1 pinch black pepper
4 boneless skinless chicken breasts
cooking spray

Steps:

  • Preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil.
  • Combine cornstarch and water and add to mixture, stirring.
  • Cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. Spray a broiler pan with non stick spray, add chicken, broil 5 minutes.
  • Brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.

Nutrition Facts : Calories 212.7, Fat 3.1, SaturatedFat 0.6, Cholesterol 68.9, Sodium 374.5, Carbohydrate 17.1, Fiber 0.5, Sugar 13, Protein 27.9

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

CHICKEN CREPES



Chicken Crepes image

Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.

Provided by Ultimate Food Junkie

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
1 tablespoon butter, melted
1 1/2 cups finely cut up cooked chicken
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Crepes:.
  • Mix flour, baking powder and salt.
  • Stir in remaining ingredients.
  • Beat with electric mixer until smooth.
  • Lightly butter small skillet; heat over medium heat until bubbly.
  • For each crepe, pour 1/4 cup of the batter into skillet.
  • Immediately rotate skillet until thin film of batter covers bottom.
  • Cook until light brown, turn, and cook other side until light brown.
  • Stack crepes, covering with a towel to prevent drying out while preparing filling.
  • Gravy:.
  • Heat butter over low heat until melted in a sauce pan.
  • Blend in flour and salt.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in broth.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Filling:.
  • Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
  • Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
  • Put about 1/4 cup of mixture on center of each crepe and roll up.
  • Place crepes seam side down in a 9x13 baking dish.
  • Pour remaining gravy over crepes.
  • Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
  • Can be frozen before baking, just thaw completely before putting in the oven.
  • Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.

HOISIN CHICKEN CREPES



Hoisin Chicken Crepes image

From Recipe+ magazine. Assume you would prepare vegetable and chicken while crepe mix is resting for 15 minutes before cooking.

Provided by ImPat

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup plain flour
salt (pinch of)
1 cup milk
2 eggs
2 tablespoons butter (melted for brushing)
1/2 cup hoisin sauce
2 1/2 cups cooked chicken (shredded, no skin or bone)
1 lebanese cucumber (cut into matchsticks)
6 green onions (scallions, cut into 6cm lengths)

Steps:

  • To make crepes - sift flour and pinch of salt into a medium bowl, making a well in the centre.
  • Whisk milk and eggs in a medium jug and add to the flour, mixing to combine and then cover with plastic food wrap and rest for 15 minutes.
  • Heat a medium (15cm base measurement) frying pan over a moderate heat and brush with melted butter.
  • Add 2 tablespoons of batter to pan, tilting to make a thin crepe.
  • Cook for 1 to 2 minutes or until set underneath and then turn and cook for 1 minute more or until cooked.
  • Transfer to a plate and cover to keep warm.
  • Repeat process, reheating and brushing pan with butter between crepes till all batter used.
  • To serve - spread crepes with sauce, then top with chicken, cucumber and onion and roll to enclose the filling.
  • Serve at once.

HOISIN CHICKEN WITH QUICK PICKLED VEG AND GREEN ONION PANCAKES



Hoisin Chicken with Quick Pickled Veg and Green Onion Pancakes image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 25

1 1/2 cups flour, plus more for dusting
1/2 teaspoon kosher salt
3/4 cup boiling water
4 green onions (green parts only), thinly sliced
2 tablespoons toasted sesame oil
6 to 8 boneless skinless chicken thighs (about 450 grams/1 pound)
Kosher salt
1 1/2 teaspoons Chinese five spice
2 teaspoons toasted sesame oil
1 teaspoon canola oil
1/3 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons grated fresh ginger
2 garlic cloves, grated
3 tablespoons toasted sesame seeds
3 tablespoons rice wine vinegar
1 tablespoon honey
2 teaspoons fish sauce
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds
4 medium carrots, peeled into thin strips
1/2 English cucumber, thinly sliced
2 to 3 green onions, thinly sliced

Steps:

  • For the pancakes: Combine the flour and salt in a large bowl and make a well in the center. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and allow it to cool slightly. Knead the dough until smooth, about 2 minutes, adding more flour if needed. Cover with a clean kitchen towel to rest for 30 minutes.
  • For the chicken: Meanwhile, preheat your oven to 375 degrees F (190 degrees C). Place a large nonstick skillet over medium-high heat. Pat the chicken dry with a paper towel. Season with salt and scatter with the five spice. Add the sesame and canola oil to the pan and sear the chicken for 3 to 4 minutes per side, or until golden brown. Remove the chicken from the skillet and transfer to a sheet pan.
  • Meanwhile, whisk together the hoisin, soy, vinegar, ginger, garlic and toasted sesame seeds in a small bowl. Drizzle over the chicken then transfer to the oven. Cook for 15 to 18 minutes, or until the glaze has thickened and the internal temperature of the chicken is 165 degrees F (75 degrees C).
  • For the pickles: Whisk together the vinegar, honey, fish sauce, soy sauce, sesame oil and sesame seeds in a large bowl. Add the carrots, cucumbers and green onions. Toss to coat and set aside.
  • For the pancakes, place a stainless steel or cast-iron skillet over medium-high heat. Lightly dust a work surface with flour. Cut the dough into 16 equal pieces, and cover with a clean kitchen towel to keep moist.
  • Slightly flatten a piece of dough into an oval approximately 10 centimeters by 5 centimeters (about 4 by 2 inches) and scatter about a teaspoon of green onions to cover the surface. Roll the dough up starting at one long side to form a tight cylinder. Coil the cylinder into a tight spiral, resembling something like a tiny cinnamon bun and gently press the dough in your hand again to form a small disc. Return the now green onion-filled dough under the towel to rest, while you prepare the other pieces in the same way.
  • Roll out a disc into a very thin circle on the floured work surface, approximately 12 to 14 centimeters (5 to 6 inches) round. Lightly oil both sides with sesame oil.
  • Add to the heated pan and cook for about 30 seconds per side. Transfer to a plate and cover with a clean kitchen towel to keep warm while you continue to roll and cook the remaining pancakes.
  • To serve, slice the chicken into 1 centimeter (about 1/2-inch) thick slices and transfer to a platter along with the pickles and green onion pancakes.

HOISIN CHICKEN WRAPS



Hoisin Chicken Wraps image

My recipe was inspired by Vietnamese pork banh mi-particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1/3 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar, divided
2 tablespoons lime juice
2 garlic cloves, minced
6 chicken tenderloins (about 3/4 pound)
2 tablespoons rice vinegar
1/4 teaspoon Sriracha chili sauce, divided
1 cup julienned carrots
1 cup julienned radishes
1 tablespoon canola oil
1/2 cup mayonnaise
1 teaspoon honey
6 flour tortillas (10 inches), room temperature
4 miniature cucumbers, cut into thin ribbons
Fresh mint or basil leaves

Steps:

  • In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 460 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.

MEXICAN CHICKEN CREPES



Mexican Chicken Crepes image

So good and so easy! I got this from my SIL, and even though it is more like chicken enchiladas, this is the name that came with it. Cook time does not include cooking and shredding chicken.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 40m

Yield 8 crepes

Number Of Ingredients 12

8 flour tortillas
7 -8 chicken breasts, cooked and shredded
4 cans cream of mushroom soup
4 cups sour cream
2 teaspoons salt
2 teaspoons cumin
2 (4 ounce) cans green chilies, diced
1 cup grated cheddar cheese (or any you want)
1 1/2 cups green onions, sliced
grated cheese
olive
tomatoes

Steps:

  • Combine all indregients except tortillas and chicken.
  • Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
  • Then pour the rest of sauce over filled tortillas.
  • Bake for 25-30 minutes at 350, or until bubly and hot.
  • Garnish with more grated cheese, olives, and tomatoes.

Nutrition Facts : Calories 763.9, Fat 52, SaturatedFat 24.1, Cholesterol 146.6, Sodium 1990.3, Carbohydrate 35.1, Fiber 1.9, Sugar 5, Protein 39.5

HOISIN CHICKEN PIZZA



Hoisin Chicken Pizza image

Use leftover or rotisserie chicken if you have it on hand. During the summer months, it's worth taking the time to grill fresh chicken to add a smokier flavor to the pizza. -Jessie Apfel, Berkeley, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 pizzas (6 servings each).

Number Of Ingredients 11

3/4 cup hoisin sauce, divided
1 tablespoon rice vinegar
1 tablespoon sesame oil
1-1/2 teaspoons minced fresh gingerroot
1 garlic cloves, minced
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
16 large fresh mushrooms, thinly sliced
2 prebaked 12-inch pizza crusts
4 green onions, chopped
1 can (8 ounces) sliced water chestnuts, drained
4 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a small bowl, combine 1/2 cup hoisin, vinegar, oil, gingerroot and garlic. In a large bowl, combine chicken, mushrooms and remaining hoisin; toss to coat., Place crusts on 2 ungreased 12-in. pizza pans. Spread hoisin mixture over crusts. Top with chicken mixture, onions, water chestnuts and cheese., Bake until heated through and cheese is melted, 10-15 minutes.

Nutrition Facts : Calories 380 calories, Fat 13g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 877mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.

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Top Asked Questions

How to cook hoisin chicken stir fry?
Hoisin chicken – easy chicken stir-fry with vegetables in a savory Hoisin sauce. This recipe takes 20 minutes with easy-to-get store ingredients. Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well. Heat up a wok with the oil.
How long to cook chicken in oven with hoisin sauce?
Preheat oven to 400F. In a large bowl, whisk together hoisin sauce, soy sauce, sesame oil, chopped ginger, garlic powder and dried pepper flakes. Add the chicken and toss to coat evenly. Set aside to marinate in the fridge for 15 minutes. Place chicken on a baking sheet lined with foil. Bake for 45 minutes, turning halfway, until cooked through.
What is the best way to marinate chicken in hoisin sauce?
In a large bowl, whisk together hoisin sauce, soy sauce, sesame oil, chopped ginger, garlic powder and dried pepper flakes. Add the chicken and toss to coat evenly. Set aside to marinate in the fridge for 15 minutes.
What is the best way to cook chicken crepes?
Heat to boiling, stirring constantly. Boil and stir 1 minute. Sauté carrots, celery and onion in a little bit of oil in a skillet until tender. Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl. Put about 1/4 cup of mixture on center of each crepe and roll up.

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