Hello, I’m Jane. Today, I will show you a way to prepare honey hoisin sriracha chicken recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Honey Hoisin Sriracha Chicken Recipe
Honey Hoisin Sriracha Chicken is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Honey Hoisin Sriracha Chicken is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have honey hoisin sriracha chicken using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Honey Hoisin Sriracha Chicken:
- Prepare 500 gr chicken thight fillet
- Make ready 3 tbsp hoisin sauce (brand Lee Kum Kee is best)
- Take 3 tbsp Sriracha sauce
- Make ready 2 tbsp Honey
- Prepare 3 tbsp Soy sauce (Kikkoman)
- Get 3 cloves garlic
- Take 1 teaspoon grated gincer
- Prepare salt pepper
- Take sasame seeds,toasted
- Get vegetable oil
Instructions to make Honey Hoisin Sriracha Chicken:
- Mix well minced garlic, ginger with Hoisin sauce, honey, Sriracha sauce, soy sauce,salt and pepper
- Marinate chicken thight with mixed sauce for about 1 hour or more for better result
- Drizzle vegetable oil in the pan with medium heat, cooked the chicken thigh without the sauce until golden both sides,, and add the sauce,, cook untill the sauce reduced and caramelized
- Serve with hot rice and sprinkle toasted sesame seeds on top
So that is going to wrap this up for this distinctive dish honey hoisin sriracha chicken recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
