This Sticky Hoisin Chicken is the easiest and most delicious chicken dinner! It's sticky, savory and so yummy. With just 4 simple ingredients, this Asian food recipe is perfect for a quick and easy dinner.
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You're going to love this hoisin chicken! It's perfect for those busy weeknights when you need something fast and flavorful. Just mix, cook, and enjoy the juicy chicken with simple ingredients that everyone will love!
If you love this, then you need to check out my other chicken recipes like my Shake and Bake Chicken, Korean Fried Chicken, and Honey Garlic Tenders.
Jump to:
- Here's what you need to make Honey Hoisin Chicken
- How to make Sticky Hoisin Chicken
- Substitutions
- Equipment
- 9 Kitchen Essentials
- How to store and reheat Sticky Hoisin Chicken
- Sticky Hoisin Chicken - FAQ
- Related
- How to serve Sticky Hoisin Chicken
- Don't miss out!
- Sticky Hoisin Chicken Recipe (only 4 ingredients)
- Food safety
Here's what you need to make Honey Hoisin Chicken
- Chicken Thighs
- Hoisin Sauce
- Sriracha
- Honey
See recipe card for quantities.
How to make Sticky Hoisin Chicken
Prepare the Chicken:
- Pat the chicken thighs dry with a paper towel to ensure a nice, crispy sear.
Heat the Skillet:
- Place a large skillet over medium-high heat. Once the skillet is hot, place the chicken thighs in the skillet, skin side down (if using skin-on thighs).
Cook the Chicken:
- Fry the chicken for about 10 minutes until the skin is crispy and golden brown.
Flip and Add Sauces:
- Flip the chicken thighs and reduce the heat to medium. Pour the hoisin sauce, sriracha, and honey over the chicken. Stir gently to coat the chicken evenly with the sauce.
- Continue cooking the chicken, occasionally basting with the sauce, until the internal temperature reaches 165°F (about 10-15 more minutes). The sauce should thicken and become sticky, coating the chicken nicely.
- If you notice the sauce getting too thick or sticking to the pan, add a splash of water or chicken broth to loosen it up. Stirring occasionally will also help ensure the chicken is evenly coated and the sauce doesn't burn.
Serve and Enjoy:
- Remove the chicken from the skillet and let it rest for a few minutes before serving. This sticky hoisin chicken pairs well with steamed rice and sautéed vegetables.
Substitutions
- Chicken Thighs - Use chicken breasts, chicken drumsticks, or tofu for a vegetarian option.
- Hoisin Sauce - Substitute with a mix of soy sauce, peanut butter, and a little brown sugar or molasses.
- Sriracha - Use hot sauce, chili paste, or crushed red pepper flakes.
- Honey - Replace with maple syrup, brown sugar, or agave nectar.
Equipment
- Large skillet
- Measuring spoons
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9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat Sticky Hoisin Chicken
Storing:
Let the chicken cool, then put it in an airtight container. Store it in the fridge for up to 3 days, or freeze for up to 3 months.
Reheating:
To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking tray and heat for 10-15 minutes until warm.
You can also reheat it in a slow cooker on medium-high heat for 2 hours, or on the stovetop over medium-high heat until hot.
Pat the Chicken Dry:
Before cooking the chicken, make sure to pat it dry with paper towels. Removing excess moisture helps the chicken achieve a nice, crispy sear when you fry it. This step is especially important if you're using skin-on chicken thighs, as it ensures the skin crisps up beautifully.
Don't burn the sauce:
As the sauce simmers, it will thicken and become sticky. Keep an eye on it to avoid burning. If you notice the sauce getting too thick or sticking to the pan, add a splash of water or chicken broth to loosen it up. Stirring occasionally will also help ensure the chicken is evenly coated and the sauce doesn't burn.
Use a Meat Thermometer:
To ensure your chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach 165°F to be safely cooked through.
Sticky Hoisin Chicken - FAQ
Yes, you can prepare Sticky Hoisin Chicken in advance. Cook the chicken as instructed, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat it gently in a skillet over low heat or the microwave until heated through. You can also freeze the cooked chicken for up to 2 months. Thaw it in the refrigerator overnight before reheating.
If you can't find hoisin sauce, you can make a homemade version using common pantry ingredients. Combine 2 tablespoons of soy sauce, 1 tablespoon of peanut butter or black bean paste, 1 tablespoon of honey or molasses, 2 teaspoons of rice vinegar, ⅛ teaspoon of garlic powder, and a dash of sriracha or hot sauce. Mix well and use it as a substitute for hoisin sauce in the recipe.
To prevent the sauce from burning, make sure to cook the chicken over medium to medium-high heat and stir occasionally to keep the sauce moving. If the sauce starts to thicken too quickly or stick to the pan, you can add a splash of water or chicken broth to thin it out slightly. It's also important to reduce the heat if you notice the sauce caramelizing too quickly. This will ensure a perfectly sticky and flavorful glaze without any burnt bits.
Related
Looking for other recipes like this? Try these:
How to serve Sticky Hoisin Chicken
As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, salad, or roasted vegetables. Here are some ideas for (name of recipe):
- Serve with rice and a side of Garlic Braised Kale.
- Pair with Garlic Fried Rice.
- Also, serve this with Asian Coleslaw as a refreshing side salad.
Don't miss out!
Sticky Hoisin Chicken Recipe (only 4 ingredients)
Ingredients
Equipment
Method
- Pat the chicken thighs dry with a paper towel to ensure a nice, crispy sear.
- Place a large skillet over medium-high heat. Once the skillet is hot, place the chicken thighs in the skillet, skin side down (if using skin-on thighs).
- Fry the chicken for about 10 minutes until the skin is crispy and golden brown.
- Flip the chicken thighs and reduce the heat to medium. Pour the hoisin sauce, sriracha, and honey over the chicken. Stir gently to coat the chicken evenly with the sauce.
- Continue cooking the chicken, occasionally basting with the sauce, until the internal temperature reaches 165°F (about 10-15 more minutes). The sauce should thicken and become sticky, coating the chicken nicely.
- If you notice the sauce getting too thick or sticking to the pan, add a splash of water or chicken broth to loosen it up. Stirring occasionally will also help ensure the chicken is evenly coated and the sauce doesn't burn.
- Remove the chicken from the skillet and let it rest for a few minutes before serving. This sticky hoisin chicken pairs well with steamed rice and sautéed vegetables.
Notes
Don’t burn the sauce: As the sauce simmers, it will thicken and become sticky. Keep an eye on it to avoid burning. If you notice the sauce getting too thick or sticking to the pan, add a splash of water or chicken broth to loosen it up. Stirring occasionally will also help ensure the chicken is evenly coated and the sauce doesn’t burn.
Use a Meat Thermometer: To ensure your chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach 165°F to be safely cooked through.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Florence says
Sauce is great with a little bit of heat with tender thighs.
Chen says
Love it! hmm what brand is your hoisin sauce?
Trice says
Like the way it need only few ingredients but makes dish complete and tasty
Eilyn says
Can't wait to try this with your side dishes
Thelma says
I very much love the sauce and how tender the chicken gets once it done, nice one