Best 7 Grilled Hoisin Chicken With Mai Fun Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled hoisin chicken with mai fun is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a hoisin sauce, which gives it a sweet and savory flavor, and then grilled until cooked through. The mai fun is a type of thin rice noodle that is stir-fried with vegetables and a light sauce. This dish is served with a dipping sauce made from hoisin sauce, rice vinegar, and chili oil.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED HOISIN CHICKEN WITH MAI FUN



Grilled Hoisin Chicken with Mai Fun image

This makes a great alternative to traditional barbecued chicken. And the chicken is moist, tender, with a rich, nutty, Oriental flavor. Absolutely wonderful!

Provided by PalatablePastime

Categories     Chicken Breast

Time P1DT1h15m

Yield 3-4 serving(s)

Number Of Ingredients 14

3 lbs bone-in chicken breasts
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 teaspoon dark sesame oil
1 teaspoon grated ginger
1/4 cup hoisin sauce
1/4 cup ketchup
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 teaspoon grated ginger
1 teaspoon dark sesame oil
1 tablespoon toasted sesame seeds
2 -3 cups uncooked mai fun rice noodles (optional)
cooking oil (as needed) (optional)

Steps:

  • The night before preparing food, mix together marinade ingredients in a small bowl.
  • Place chicken in a ziplock bag and add marinade and seal, removing as much air as possible.
  • Refrigerate overnight, turning occasionally.
  • The next day, well before preparing food, heat oil to a depth of 2-inches at 375-400F in a large skillet or use a deep fryer.
  • Add small amounts of mai fun to hot oil and allow them to cook briefly (they will puff like rice cereal and float to the top almost instantly); remove them and drain as soon as they do this and set aside to use later.
  • Whisk together ingredients for sauce in a small saucepan and bring to a boil; lower heat and simmer for 3-4 minutes then remove from heat and allow to cool.
  • Bring chicken out of refrigeration and allow to warm to room temp- 30-45 min, then drain from marinade, reserving marinade.
  • Bring marinade to a boil in a saucepan, lower heat, and simmer for 2-3 minutes, then allow to cool (if it gets too thick, add a little water); use for basting chicken as it cooks.
  • Prepare grill, allowing for cooking with indirect heat.
  • Grill chicken using an indirect heat method, preferably charcoal, 45 min-75 min, depending on grill temp, or until chicken reaches an internal temp of at least 170F in the thickest part of the breast, basting occasionally.
  • As chicken nears doneness, apply sauce mixture to chicken and allow to glaze and cook onto it, then remove chicken from grill.
  • Sprinkle chicken with toasted sesame seeds.
  • Arrange a bed of puffed mai fun on a serving plate and arrange chicken on top of it; serve at once with other foods as desired.

GRILLED HOISIN CHICKEN AND PLUMS



Grilled Hoisin Chicken and Plums image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/3 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon grated peeled ginger
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
4 plums, halved and pitted
6 cups baby arugula
Juice from 1/2 lemon
2 tablespoons chopped roasted salted cashews

Steps:

  • Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
  • Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
  • Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.

MAI FUN CITY CHICKEN



Mai Fun City Chicken image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

6 chicken legs and thighs (attached)
3/4 pound chicken breast meat, skinless and boneless
1 egg white
1 to 1 1/2 cups whipping cream
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon soy sauce
2 tablespoons brandy
1/2 cup drained seaweed (soaked in water and squeezed dry)
3 cups well-seasoned chicken stock
3/4 cup whipping cream
Soy sauce to taste
Juice of half a lemon
1 tablespoon cornstarch mixed with 1/4 cup water
Rice noodles
Vegetable oil for frying
Toasted sesame seeds, for garnish

Steps:

  • Remove leg and thigh bone from each chicken leg, leaving meat and skin intact. Season with salt and pepper and refrigerate until mousse is ready. Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade. Process with the egg white until mixture is smooth, then place in a bowl over ice. When mixture is thoroughly chilled, beat in whipping cream 1/2 cup at a time. Season with salt, pepper, soy sauce, and brandy. To test for flavor, poach a small spoonful of the mousse in simmering water. Taste and adjust seasoning and consistency. Add the drained seaweed.
  • Preheat oven to 350 degrees F. Lay the chicken legs out skin side down and place 1/2 cup of mousse in the center of each. Wrap each leg around mousse and place close together in a 2 inch deep pan for poaching. Heat the chicken stock to boiling and pour over all the legs. Cover pan with foil. Bake 30 to 40 minutes, or until chicken and mousse are cooked through. Transfer chicken to a platter, reserving the chicken stock. Remove skin and cover with a damp towel. Keep warm until serving time.
  • Strain the reserved chicken stock into a saucepan. Bring to a boil and reduce to 1 cup. Add cream, soy sauce, and lemon juice, and return to a boil. Thicken sauce with cornstarch and keep warm.
  • Fry rice noodles in small batches in vegetable oil and drain well.
  • To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken.
  • Spoon sauce over top and sprinkle with toasted sesame seeds.

HOISIN MARINATED GRILLED CHICKEN



Hoisin Marinated Grilled Chicken image

Provided by Food Network

Categories     main-dish

Time P1DT45m

Yield 4 to 6 servings

Number Of Ingredients 7

2 Cornish game hens, halved
1 cup hoisin sauce
2 cups red wine
1/2 bunch scallions, chopped
1 tablespoon fresh ginger, chopped
2 teaspoons minced garlic
1 tablespoon sesame oil

Steps:

  • Place the hens in a baking dish. Mix the red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens. Cover and refrigerate the hens for 1 to 2 days.
  • Preheat grill to medium heat. Place the hens on the grill bone side down and grill, covered, about 10 minutes. Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear. Let the hens rest for 5 minutes before serving.

HOISIN CHICKEN



Hoisin Chicken image

quick weeknight dinners work for me! 3/25/08- this was made for freezer tag in the OAMC forum and they asked me to post the following, "To freeze: Prepare recipe as directed through step 3. Place chicken in a freezer bag and seal. Pushing out as much air as possible. Allow sauce to cool and place in its own freezer bag. Place both bags inside one large bag, seal, label and freeze. To serve: Thaw in fridge. Cook as directed in recipe. The cooked chicken can be frozen as well. Just allow to cool, then place in a freezer bag."

Provided by chia2160

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 teaspoons water
1 pinch salt
1 pinch garlic powder
1 pinch ground ginger
1 pinch five-spice powder
1 pinch black pepper
4 boneless skinless chicken breasts
cooking spray

Steps:

  • Preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil.
  • Combine cornstarch and water and add to mixture, stirring.
  • Cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. Spray a broiler pan with non stick spray, add chicken, broil 5 minutes.
  • Brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.

Nutrition Facts : Calories 212.7, Fat 3.1, SaturatedFat 0.6, Cholesterol 68.9, Sodium 374.5, Carbohydrate 17.1, Fiber 0.5, Sugar 13, Protein 27.9

HOISIN BARBECUED CHICKEN



Hoisin Barbecued Chicken image

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

Provided by dicentra

Categories     Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

2/3 cup hoisin sauce
3 tablespoons rice wine or 3 tablespoons sake
3 tablespoons low sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
cooking spray

Steps:

  • To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
  • Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
  • Preheat oven to 375°.
  • Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray.
  • Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
  • Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.

HOISIN CHICKEN



Hoisin Chicken image

Based on a recipe from my Chinese Cooking Class Cookbook. I think this is a great recipe that I sometimes serve over steamed rice. Regarding the TECHNIQUE TO CUT CHICKEN CHINESE-STYLE, it is recommended to use either a cleaver or poultry shears or a sharp knife to make easy work of it.

Provided by mersaydees

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 broiler-fryer chicken (3 to 4 pounds)
1 tablespoon cornstarch
1 cup water
3 tablespoons dry sherry
3 tablespoons cider vinegar
3 tablespoons hoisin sauce
4 teaspoons soy sauce
2 teaspoons instant chicken bouillon granules
1/2 cup cornstarch
vegetable oil (for frying)
2 teaspoons minced fresh ginger
2 medium onions, chopped
8 ounces fresh broccoli, cut into 1-inch pieces
1 red peppers or 1 green pepper, chopped
2 (4 ounce) cans button mushrooms, drained
vermicelli (optional)
red pepper, cut into matchstick pieces, for garnish

Steps:

  • TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
  • Rinse chicken.
  • On heavy cutting board, set chicken breast side up.
  • Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
  • Remove and discard backbone (optional).
  • Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
  • Pull each wing away from breast, cutting through the joint next to breast.
  • Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
  • Cut each wing into two pieces.
  • You should end up with 22 small serving-size pieces.
  • HOISIN CHICKEN:.
  • In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
  • Add remaining ½ cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
  • In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
  • Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
  • Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
  • Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
  • Serve over hot Vermicelli and garnish, if desired.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the cooking process.
  • Marinate the chicken: Marinating the chicken in the hoisin sauce and spices for at least 30 minutes, or up to overnight, will help to infuse it with flavor and make it more tender.
  • Use a hot grill: A hot grill will help to sear the chicken and give it a nice charred flavor. If you don't have a grill, you can also use a grill pan over medium-high heat.
  • Don't overcrowd the grill: Make sure to leave enough space between the chicken pieces so that they can cook evenly. If you overcrowd the grill, the chicken will steam instead of grill.
  • Cook the chicken to an internal temperature of 165°F: You can use a meat thermometer to check the internal temperature of the chicken. Once it reaches 165°F, it is safe to eat.
  • Serve immediately: Grilled hoisin chicken is best served immediately, while it is still hot and juicy. You can serve it with a variety of sides, such as rice, noodles, or vegetables.

Conclusion:

Grilled hoisin chicken is a delicious and easy-to-make dish that is perfect for a summer cookout. The hoisin sauce gives the chicken a sweet and savory flavor, and the grilling process adds a nice charred flavor. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #pasta     #poultry     #asian     #chinese     #1-day-or-more     #barbecue     #spring     #summer     #chicken     #deep-fry     #dietary     #seasonal     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #chicken-breasts     #pasta-rice-and-grains     #taste-mood     #savory     #equipment     #grilling     #technique

Related Topics