Can I prepare Hoisin Chicken in advance?

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.

What can I use instead of hoisin sauce if I can't find it in my local store?

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, 1/8 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.

How do I prevent the sauce from burning while cooking Sticky Hoisin Chicken?

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.

Sticky Honey Hoisin Chicken Recipe (only 4 ingredients)

Name: Sticky Hoisin Chicken Recipe (only 4 ingredients)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: asian
Ingredients: 8 pieces of boneless chicken thighs (boneless skinless preferred); ⅓ cup hoisin sauce; ¼ cup sriracha; ¼ cup honey

Sticky Hoisin Chicken Recipe (only 4 ingredients)

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This Sticky Hoisin Chicken is the easiest and most delicious chicken dinner! It's sticky, savoury and so yummy. With just 4 simple ingredients, this Asian food recipe is perfect for a quick and easy dinner.

Author: Carmen Spillette
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: mains
Method: pan fry
Cuisine: asian

Ingredients

8 pieces of boneless chicken thighs (boneless skinless preferred)

1/3 cup hoisin sauce

1/4 cup sriracha

1/4 cup honey

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Instructions

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.

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Notes

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 Recipe (only 4 ingredients)

Ingredients

Instructions

Equipment

Notes