Hoisin Drunk Chicken

Hoisin Drunk Chicken

Hoisin Drunk Chicken

I am a hopeless food-mantic (like a hopeless romantic but for food…follow me y’all).  It’s like when I see a droolicious food pic on instagram or in my inbox, I go a little crazy – I fantasize, research, seek out and try to re-create the dishes almost immediately.  Sometimes I am left like “Dang that was everything” and other times I am like “Dang I was food Catfished” LOL (it’s a dating term for all my un-single friends).

So recently I came across a recipe on fwx.com for a buttermilk fried hoisin chicken sandwich; it looked fat, juicy  and dripping with yum – I stared at the pic like where has this been all my life.  I had to make it but I was sandwiched out ( I eat alot of sandwiches), so I decided to make a rice bowl. I turned the “stacked” sandwich into a bumped up meal worthy to be served for Sunday Dinner.  I skipped the buttermilk, add extra spices and let the chicken swim in the (more sweet & spicy) hoisin gravy + Jataun made some killer rice.  The final pic of what I made was not “food-mantic” (thank goodness I’m not a food stylist) but regardless it was BOMB!

 

Hoisin Drunk Chicken
Serves 3
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Chicken
  1. 3 chicken breasts, cut lengthwise
  2. 1/4 tsp garlic powder
  3. 1/4 tsp onion powder
  4. 1/4 tsp five spice powder
  5. 1/4 tsp smoked paprika
  6. 1/4 tsp ground ginger
  7. 1/4 tsp salt & black pepper
  8. 2 eggs, scrambled
Breading
  1. 1 cup flour
  2. 1/2 teaspoon five-spice powder
  3. 1/2 teaspoon salt
  4. Canola oil, for frying
Hoisin Sauce
  1. 1 cup chicken stock
  2. 1/2 cup hoisin sauce
  3. 1/4 cup soy sauce
  4. 3 tablespoon sriracha
  5. 1 Tbsp garlic, minced
  6. 1 teaspoon cornstarch
Stir-Fry Slaw
  1. 2 cups cabbage, julienned
  2. 1 small red onions
  3. 1 cup carrots, julienned
  4. 1 tablespoon sesame oil
  5. 1 tablespoon soy sauce
Instructions
  1. Cut chicken breasts in half, lengthwise, giving you 6 equal sized filets.
  2. Place chicken in medium bowl, season with dry spices and pour eggs over - all egg should to evenly coated seasoned chicken, massage it a little.
  3. In a bag put breading ingredients, shake of excess egg on chicken, drop chicken in seasoned flour bag and get to shaking. Chicken should be evenly coated. Set aside.
  4. Heat about a 1/2 inch (shallow amount) of canola oil in a pan.
  5. While oil heats - In a bowl, whisk together all of the sauce ingredients until smooth. Pour the sauce into a saucepan or skillet and heat over medium-heat, stirring often. When the sauce has thickened, remove from the heat and set aside (you can keep it in the pan).
  6. Fry the chicken for 6 - 8 minutes, until crispy, golden brown, and the juices run clear.
  7. Transfer the chicken directly from the oil to the hoisin sauce, and coat both side - let it swim.
  8. While the chicken is frying - heat a pan over medium-heat with sesame oil and soy (time to make the slaw). When the oil/soy is hot, add the onion, carrots, and cabbage, cook for 2 minutes. Sautee until veggie are tender (kind of soft) but crisp (you can taste to see if it is right) and remove from the heat. Set aside.
  9. Once you have all your elements done - Build your bowl, burrito, sandwich or whatever strikes your fancy - Just get Hoisin wasted!
Notes
  1. Read the entire recipe before diving in. I know you may be eager to start cooking but trust me this is a meal best executed with a plan.
Chef Shelly http://shellyflash.com/
Me and the bird

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