Sticky Hoisin Sauce Chicken (Savory, Sweet, and Ultra Flavorful)

Introduction

Ingredients

• 3 to 4 chicken leg quarters
• 2 Tbsp vegetable oil
• 4 slices fresh ginger (¼-inch thick, smashed)
• 3 cloves garlic, thinly sliced
• 3 green onions, chopped (white and green portions separated)
• ¼ cup Asian cooking wine
• 2 cups chicken stock
• 2 Tbsp low sodium soy sauce
• 3 Tbsp hoisin sauce
• ¼ tsp Cooking with Greens Onion Black Pepper Blend
• ½ tsp sesame oil

Instructions

1. Prep the chicken:
   Rinse chicken and trim excess fat. Leave whole or cut into drumsticks and thighs for easier handling.
2. Sear:
   Heat oil in a wok or large frying pan over medium-high. Add chicken skin-side down and sear for about 3 minutes, until golden brown.
3. Aromatics:
   Flip chicken. Add smashed ginger slices to the pan and let both sides caramelize in the oil for 1–2 minutes. Add garlic slices and white parts of the scallions, frying for another minute.
4. Deglaze:
   Gently loosen chicken from the bottom with a metal spatula. Add cooking wine to deglaze, cooking for 1–2 minutes.
5. Simmer:
   Add chicken stock, soy sauce, hoisin sauce, Onion Black Pepper Blend, and sesame oil. Stir to combine and bring to a boil. Reduce heat to a slow simmer, cover, and cook for 15 minutes.
6. Turn and cook:
   Use tongs to turn chicken quarters. Cover and cook another 15 minutes. If the pan looks dry, add more chicken stock.
7. Finish the sauce:
   Uncover and add green parts of the scallions. Cook uncovered to reduce the sauce until it just begins to coat a spoon. For a thicker sauce, turn up the heat to reduce further.
8. Check doneness:
   Ensure chicken reaches an internal temperature of 165°F.
9. Serve:
   Serve chicken over a bed of white rice with your favorite veggies, spooning extra sauce on top.

Tips & Variations

• Substitute thighs or drumsticks if you prefer smaller pieces.
• Add a splash of chili oil or sriracha for heat.
• Garnish with sesame seeds or fresh cilantro.

Frequently Asked Questions (FAQ)

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