Hoisin Sriracha Chicken is a wonderfully simple poultry dish featuring a marinade of Chinese and Thai sauces, takes about 20 minutes to cook, and is absolutely delicious!
I found this chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM! Hoisin sauce, honey, soy sauce, and Sriracha sauce, garlic and ginger form the base for a slightly sweet, slightly spicy marinade for plump chicken thighs. Once marinated for 15 minutes, chicken is pan-cooked until done. That’s it! See how easy this recipe is? And wow, it sure tastes GOOD! Here’s how to make this simple, Asian flavor-inspired dish:
Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want. I usually remove the skin from chicken, but found that in this particular recipe, the skin crisps up very nicely and added to the flavor! If using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!
Marinade is mixed up, chicken is covered with sauce, and marinates (or “takes a bath”) in it for 15 minutes.
Oil is heated on MEDIUM heat in a large skillet. Once oil is very hot, the chicken is removed from marinade (**MAKE SURE TO SAVE THE MARINADE), and added to the hot skillet with the skin side facing down. Cook chicken on both sides, and make sure the skin side gets browned very well.
Once both sides of the chicken have been browned, turn the heat on stove down to LOW. Pour the reserved marinade back into your skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit.
Cook until chicken is fully cooked through or reaches an internal temp. of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total… slightly less if no bone. Occasionally spoon sauce over each piece of chicken during the cooking process.
Once chicken is done, remove from heat, and transfer chicken to individual serving dishes. Sprinkle with white sesame seeds, if desired. Serve, and enjoy the wonderful Asian-inspired flavors in this Hoisin Sriracha Chicken dish!
I really hope you will consider making this chicken dish… it was easy to make and was REALLY tasty! If you’re interested, you might also want to check out my blog post on how to make Homemade Hoisin Sauce (it’s easy, also!). I used it in this recipe!
I’ve also added the Weight Watcher Smart Points per serving in the Notes section of the printable recipe below, for those following their nutrition plan. We really did enjoy this meal! Hope you and your family do, too! Have a wonderful day.
Recipe Source: http://rasamalaysia.com/hoisin-sriracha-chicken/
- 4 large chicken thighs , with bone in and skin on (optional-see note)
- 1½ Tablespoons hoisin sauce
- 1 Tablespoon soy sauce
- 1/2 Tablespoon Sriracha sauce
- 1 Tablespoon honey
- 3 cloves garlic (minced)
- 1 inch piece of fresh ginger (peeled, minced)
- A pinch of salt
- 1 Tablespoon oil
- White sesame seeds for garnish (optional)
- Mix hoisin, soy, sriracha, honey, garlic, ginger and salt in a medium bowl; stir to fully combine ingredients. Add chicken to marinade and turn to fully cover; let chicken marinate for 15 minutes.
- Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove chicken from marinade (**MAKE SURE TO SAVE THE MARINADE), and add to hot skillet with the skin side facing down. Cook chicken on both sides; make sure the skin side gets browned very well.
- Once both sides of the chicken have been browned, turn the heat down to LOW. Pour the reserved marinade into skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit. Cook until chicken is fully cooked through, or reaches an internal temperature of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total... slightly less if no bone. Occasionally spoon a bit of sauce over each piece of chicken during the cooking process.
- Once chicken is done, remove pan from heat, and transfer chicken to individual serving plates. Garnish chicken with white sesame seeds, if desired. Serve, and enjoy!
Boneless, skinless thighs may be substituted. Cooking time will be slightly less. Cook to internal temperature of 165 degrees (approx. 20 minutes).
Weight Watchers? Bone in with skin = 11 Smart Points per serving. Boneless skinless = 7 Smart Points
Here’s one more to pin on your Pinterest boards!