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.
Roast Chicken with Spicy Hoisin Glaze
- serves 4 -
Adapted from Epicurious
Ingredients
1 chicken, cut into 8 parts
1/2 cup hoisin sauce
1 teaspoon ginger, grated
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
Procedure
1. Preheat the oven to 500°F. Whisk together the hoisin sauce, ginger, garlic, red pepper flakes, sesame oil, soy sauce, and rice vinegar. Divide the sauce into two bowls.
2. Brush the chicken all over with the sauce from one of the bowls. Place the chicken in roasting pan and place in the oven. Cook for 25 to 30 minutes, or until the juices run clear on the chicken.
3. Remove the chicken and serve with the sauce from the other bowl.
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13 Comments:
I'm with you on the overload of condiments in the fridge. And this post reminded me I have fish sauce in the back of my cupboard from a long time ago. Do you think it's gone rancid? Should I have kept it in the fridge?
LiveToEat at 4:28PM on 03/20/09
I think you are not supposed to keep fish sauce in the fridge because the salts in it will crystallize. At least that's what my bottle of fish sauce says (safely living in the cabinet). My last bottle (which lived in the fridge) did get little crusty things around the top of the bottle, which I suppose were salt crystals. I don't know if it does anything to the flavor though.
laurelie at 4:36PM on 03/20/09
I'm so making this tomorrow! I have the condiment issue as well. I managed to break my plastic guard only after having the refrigerator for 2 months......they should make those things sturdier!
jcrisco at 5:20PM on 03/20/09
I totally feel your condiment pain. My bottle of fish sauce says "refrigerate after opening", but also says that "salt crystals may form," so it sounds like it might be a discretionary thing? This recipe looks divine and perfect justification for having all of those exotic little Asian bottles around.
Lara_Nell at 6:47PM on 03/20/09
I love simple hoisin sauces. They are so easy but so flavorful.
imafoodblogdotcom at 8:30PM on 03/20/09
I'll be making this tomorrow night!
blisseau at 11:00PM on 03/20/09
I'm wondering --could you marinate the chicken in the sauce and then get more flavor into the meat itself?
jcrisco at 10:29AM on 03/21/09
I make more or less this recipe all the time. My advice is to brine the chicken rather than marinate it, and put some of the glaze under the skin. I usually do it with a couple of bone-in, skin-on breasts rather than the whole chicken. I also usually just grill them, simply leaving them on the grill, meat side up, until done, but the oven works fine too.
optic at 4:39PM on 03/21/09
I have the same "problem" with condiments. My fridge is like 50% condiments.
winkyj at 6:04PM on 03/21/09
We're all condiment addicts. You can never have enough sauce!
missbhavens at 4:49PM on 03/23/09
I made this tonight, in the crockpot. (Not as good, I know, but cooking with a newborn...you just got to adjust. ;-) I used chicken breasts and added a little oil to compensate. Even the two year old loved this!
Teahlo at 7:01PM on 03/24/09
Oh, this sounds good. Maybe we will try it tonight, use up the peanut sauce from the satay on the rice.
Stushi at 7:04PM on 03/26/09
I found this on epicurious a couple years ago and have made it several times. It is simple and very good.
Remander at 7:52PM on 03/26/09