Hoisin Chicken Sandwich Recipes

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GENERAL TSO'S CRISPY CHICKEN SANDWICH



General Tso's Crispy Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 4h

Yield 4 servings

Number Of Ingredients 33

1/2 cup hoisin sauce
1/4 cup rice wine vinegar or rice vinegar
3 tablespoons soy sauce
3 tablespoons granulated sugar
1 tablespoon cornstarch
4 boneless, skinless chicken thighs
1 1/2 quarts (6 cups) vegetable oil
1 cup buttermilk
2 large eggs
1 1/2 cups cornstarch
1/2 cup self-rising flour
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
3 to 5 dried Szechuan peppercorns, crushed
2 cloves garlic, minced
4 large Hawaiian rolls
Butter, for the rolls
2 tablespoons toasted sesame seeds
Chinese Slaw, recipe follows
Chinese Hot Mustard, recipe follows
2 tablespoons thinly sliced green onions
2 carrots, julienned
1 medium head napa cabbage, shredded
1 red Fresno chile, seeds and ribs removed, julienned
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 cup boiling water
1/4 cup dry English-style mustard, such as Coleman's
1/2 cup mayonnaise
1 clove garlic, grated on a rasp grater
Kosher salt and freshly ground black pepper, optional

Steps:

  • For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce.
  • For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
  • In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits.
  • Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes.
  • For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes.
  • While the fried chicken is still hot, submerge it in the warm sauce to coat.
  • For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown.
  • Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard.
  • In a large bowl, toss together the green onions, carrots, cabbage and chile. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes.
  • Whisk the boiling water and mustard together in a bowl. Let cool completely.
  • Mix in the mayonnaise and garlic, then season with salt and pepper if desired.

HOISIN SRIRACHA SHEET-PAN CHICKEN



Hoisin Sriracha Sheet-Pan Chicken image

The convenience and simplicity of this chicken dinner make it extra awesome. Feel free to change the veggies throughout the year-the sticky-spicy-sweet sauce is tasty on everything!! -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 16

1/3 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
2 tablespoons maple syrup
2 tablespoons Sriracha chili sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
4 bone-in chicken thighs (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium sweet potato, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
4 cups fresh cauliflowerets
1 medium sweet red pepper, cut into 3/4-inch pieces
Sesame seeds, optional

Steps:

  • Preheat oven to 400°. Whisk together the first 8 ingredients. Set aside., Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. baking pan. Drizzle with 1 tablespoon olive oil and a third of the hoisin mixture; toss to coat., Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of the hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 490 calories, Fat 24g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1665mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 5g fiber), Protein 28g protein.

HOISIN CHICKEN WRAPS



Hoisin Chicken Wraps image

My recipe was inspired by Vietnamese pork banh mi-particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1/3 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar, divided
2 tablespoons lime juice
2 garlic cloves, minced
6 chicken tenderloins (about 3/4 pound)
2 tablespoons rice vinegar
1/4 teaspoon Sriracha chili sauce, divided
1 cup julienned carrots
1 cup julienned radishes
1 tablespoon canola oil
1/2 cup mayonnaise
1 teaspoon honey
6 flour tortillas (10 inches), room temperature
4 miniature cucumbers, cut into thin ribbons
Fresh mint or basil leaves

Steps:

  • In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 460 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.

HOISIN CHICKEN SANDWICH



Hoisin Chicken Sandwich image

Make and share this Hoisin Chicken Sandwich recipe from Food.com.

Provided by CaliforniaJan

Categories     Lunch/Snacks

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
4 onion sandwich buns
1/4 cup honey
1/4 cup soy sauce
1/2 cup hoisin sauce
1 garlic clove
1/4 teaspoon ginger
1/4 teaspoon dry mustard
1/4 cup shredded cabbage (to taste)
2 tablespoons green onions, sliced (to taste)
1 tablespoon mayonnaise (to taste)
1 tablespoon hoisin sauce (to taste)

Steps:

  • Cut chicken breasts into strips and set aside.
  • Mix together all sauce ingredients thoroughly and marinate chicken for at least 2 hours.
  • Drain chicken, reserving marinade. Grill for 10 minutes, basting with marinade.
  • Grill buns at the same time chicken is grilling.
  • You can also choose to stir fry the chicken and cooking time will decrease significantly, and simply toast the buns under the broiler.
  • Put the chicken on the onion buns and add desired toppings. Good served with your favorite coleslaw.
  • I use my bread machine onion buns "Recipe #296559".

Nutrition Facts : Calories 427.4, Fat 7.5, SaturatedFat 1.5, Cholesterol 77.6, Sodium 1958.2, Carbohydrate 57.3, Fiber 2.3, Sugar 30.7, Protein 32.5

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