Hoisin Chicken Crepes Recipes

HOISIN-GLAZED ROAST CHICKEN

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

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.

HOISIN-GLAZED CHICKEN THIGHS

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.

CHICKEN CREPES

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

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

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

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.

MEXICAN CHICKEN CREPES

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.

HOISIN CHICKEN PIZZA

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.