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Dinner Tonight: Roast Chicken with Spicy Hoisin Glaze

The plastic guard covering the condiment shelf of my fridge burst yesterday, unleashing an avalanche of glass bottles onto the floor. They all survived, but it was a little disconcerting. I was just trying to add hoisin to my enormous collection and apparently that was one condiment too many. It was all ordered until I started seriously getting into Asian cuisine, and now with the addition of chili pastes, fish sauces, oyster sauce, chili-garlic paste, and the like, my fridge is getting out of hand. But as long as I can whip up quick meals like this one, I'll take the growing pains.

This simple recipe from Epicurious is essentially just a roast chicken covered in a very simple sauce made from standard Asian ingredients and condiments. If you have all of these ready to go, the prep work will take all of five minutes. Then it just goes into a hot oven for 25 minutes and it's done.

The glaze is a beautiful brown that covers the chicken pieces, but because it was just brushed on at the last second, most of the flavor is on top. To correct this, be sure to set aside some of the sauce for dipping at the table. You'll thank me later.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

Printed from http://www.seriouseats.com/recipes/2009/03/roast-chicken-with-spicy-hoisin-sauce-asian-recipe.html

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