Try this tasty Hoisin-Glazed Chicken #Recipe #LiveSTUSH

1 (1 1/2-pound) Chicken Pieces
Vegetable oil, for frying
1/2 cup Hoisin sauce (see recipe below)
1/4 cup honey 
1/4 cup green onion, sliced
Preheat oven to 350 degrees F.
In a very deep pot, bring enough oil to fill the pot by 1/2 of the way. Heat the oil to 350 degrees F.
Add the Chicken slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
Remove it from the oil and drain on a paper towel.
Whisk together in a large bowl, the hoisin, honey, and green onion. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.

Homemade Hoisin Sauce
Recipe adapted from Group Recipes

5 tablespoons soy sauce
2 tablespoons of peanut butter
2 teaspoon of honey
1/2 teaspoon vinegar
2 tsp. sesame oil
2 tsp. hot sauce (I used chile paste with garlic)
1/4 tsp. garlic powder
a dash of white pepper
Mix ingredients until well blended.

Asian Slaw

1/2 package coleslaw mix
1/2 head Romaine lettuce, chopped small
Enough Hoisin sauce to dress it to your liking (with the added honey and green onions from the cornish hens recipe)
Juice from 1/2 a lime
1/2 cup chopped cilantro

Glazed Green Beans
Recipe from Aaron McCargo Jr.

1/2 pound fresh or frozen (thawed, drained) green beans
2 tablespoons butter
2 tablespoons sliced green onion
1 tablespoon freshly minced ginger
1 tablespoon minced garlic
Pinch red pepper flakes
1/2 cup chicken stock
1 tablespoon honey
1 tablespoon sesame oil
Salt and freshly cracked black pepper
2 tablespoons sesame seeds, optional

In a large skillet over medium-high heat, add butter. Add green onions, ginger and garlic. Mix together. Add red pepper flakes and beans. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Allow to cook until sauce reduces to sticky sweetness.


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