Hoisin Crumbed Chicken Strips 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.

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

From Lake Havasu City, Arizona, Dawn Hart shares an easy method for dressing up chicken. She rolls strips in a quick coating made with potato flakes and bread crumbs, then cooks them for a couple minutes in a skillet.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 5

3/4 pound boneless skinless chicken breasts
1/2 cup mashed potato flakes
1/2 cup seasoned bread crumbs
1/4 cup egg substitute
2 tablespoons olive oil

Steps:

  • Flatten chicken to 1/2-in. thickness; cut into 1-in. strips. In a shallow bowl, combine the potato flakes and bread crumbs. Place egg substitute in another shallow bowl. , Dip chicken in egg substitute, then in potato mixture. In a large skillet, cook chicken in oil for 4-5 minutes or until chicken is golden brown and crispy and juices run clear.

Nutrition Facts : Calories 327 calories, Fat 14g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 629mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

CRISPY CRUNCHY CHICKEN STRIPS



Crispy Crunchy Chicken Strips image

This is a family favorite and really yummy.

Provided by Laura

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 40m

Yield 4

Number Of Ingredients 6

5 skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
  • Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 13.1 g, Cholesterol 132.1 mg, Fat 5.1 g, Fiber 0.2 g, Protein 36.1 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 8.3 g

HOISIN CRUMBED CHICKEN STRIPS



Hoisin Crumbed Chicken Strips image

more chicken prep time includes refigeration time of 30 mins You can replace the hoisin sauce with plum sauce, kecap manis or sweet chilli sauce. Leftover chicken strips are delicious on bread rolls with lettuce and carrot, or rolled up with coleslaw in mountain bread.

Provided by Sonya01

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast fillets, trimmed (150g each)
1/2 cup plain flour
4 cups fresh white breadcrumbs
2 eggs
3/4 cup hoisin sauce
olive oil, for cooking
frozen shoestring French fries, cooked and
steamed green beans, to serve

Steps:

  • Cut chicken crossways into 1cm-thick strips. Place flour on a plate. Lightly beat eggs and 1/2 cup hoisin sauce together in a shallow dish. Place breadcrumbs in a shallow dish.
  • Coat chicken strips, 1 at a time in flour, shaking off excess. Dip in egg mixture, allowing excess to drain. Coat in breadcrumbs. Place, in a single layer, on a tray. Cover and refrigerate for at least 30 minutes.
  • Preheat oven to 180°C Pour oil into a large, non-stick frying pan until 1cm deep. Heat over medium heat. Cook chicken, in batches, for 2 minutes each side or until golden. Place on a wire rack over a baking tray. Keep warm in the oven while cooking remaining chicken.
  • Serve with fries, beans and remaining hoisin sauce, for dipping.

Nutrition Facts : Calories 318.9, Fat 5.8, SaturatedFat 1.4, Cholesterol 107.2, Sodium 1117, Carbohydrate 56, Fiber 2.9, Sugar 15.3, Protein 9.8

HOISIN-GLAZED CHICKEN WRAPS



Hoisin-Glazed Chicken Wraps image

Categories     Chicken     Poultry     Sauté     Quick & Easy     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon oriental sesame oil
1 pound skinless boneless chicken breast halves, cut into 2-inch-long strips
4 garlic cloves, minced
2 bunches green onions, cut into 1-inch pieces (about 3 cups)
1/2 cup (about) hoisin sauce
6 8-inch-diameter flour tortillas
2 cups thinly sliced romaine or iceberg lettuce
6 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 1 1/2 minutes longer. Stir in 2 tablespoons hoisin sauce. Remove from heat.
  • Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.)
  • Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.

BAKED CRUMBED CHICKEN.



Baked Crumbed Chicken. image

This is a lovely spicy chicken dish which is nice enough to serve to guests it is also quick and easy. It has the unique addition of sesame seeds. Serve with homemade fries and a salad.

Provided by muffin207

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 kg chicken pieces (with bone and skin on)
125 ml flour
30 ml sesame seeds
7 ml paprika
5 ml cayenne or 5 ml chili powder
15 ml baking powder
1 egg, lightly beaten
125 ml milk
5 garlic cloves
5 ml salt
125 ml butter or 125 ml margarine

Steps:

  • Pre heat oven to 220 degrees celcius.
  • Wash and pat chicken dry. Combine flour, sesame seeds, paprika, per peri and baking powder in a clear plastic bag.
  • Beat eggs and milk in a bowl.
  • Pound garlic and salt in a pestle and mortar till fine.
  • Rub this mixture all over chicken pieces.
  • Dip chicken pieces in egg mixture and then shake them in plastic bag to coat them evenly with the flour mixture.
  • Arrange chicken pieces in an oven proof baking dish, skin side up.
  • Pour melted butter margarine and butter evenly over chicken pieces and bake in oven for 40min- 1 hour or until evenly browned and chicken is done.

Nutrition Facts : Calories 1151.1, Fat 85.3, SaturatedFat 32.8, Cholesterol 395.6, Sodium 1373.6, Carbohydrate 17.7, Fiber 1.3, Sugar 0.2, Protein 75.4

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.

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