Best ever, crowd pleasing Sticky Hoisin Honey Chicken with a sweet savory glaze. Easy to prepare using only a few simple ingredients.
Hoisin sauce, sometimes known as Chinese barbecue sauce is perhaps my most favorite sauce after soy sauce. It has a sweet salty flavor and I use it frequently in my vegetable stir fries and as a marinade for meats. Hoisin sauce can be easily purchased in most Asian grocery stores.
A Honey Sesame Chicken Variation
Today’s Sticky Hoisin Honey Chicken is a variation on the popular honey sesame chicken. The addition of hoisin sauce and sesame oil give the glaze a more complex flavor that is absolutely marvelous. The rich reddish brown color makes the chicken look really appealing and appetizing.
Making a Tasty Glaze From Meat Juices
Meat juices are unavoidable when roasting marinated meats in a baking tray. It is a actually a good thing because it keeps the meat moist and tender. Simply strain the juices and thicken it on the stove to make a tasty glaze. Then brush the glaze back onto the meat to finish the roasting for that perfect glisten and shine.
Similar Tools Used in Making This Sticky Hoisin Honey Chicken
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Sticky Hoisin Honey Chicken
- Cut chicken into 8 to 10 pieces. Trim off excessive fat. Place on a baking tray. Sprinkle salt and pepper on both sides of chicken pieces.
- Preheat oven to 350°F (180°C).
- Combine hoisin sauce, honey, and sesame oil in a small bowl. Brush or spoon the sauce on both sides of chicken pieces.
- Bake chicken for 45 minutes.
- Remove chicken from oven and transfer chicken pieces to a plate. Strain the juices into a small saucepan. Place the chicken back onto the baking tray and cover with aluminum foil. Reduce oven temperature to 325°F (165°C).
- Boil the juices until it is thick and syrupy.
- Brush or spoon onto chicken pieces. Sprinkle with toasted sesame seeds.
- Return chicken to the oven and continue to bake for another 15 minutes.
- Remove and serve immediately.
Serving Suggestions for Sticky Hoisin Honey Chicken
This delicious baked chicken is perfect with a bowl of Steamed Rice or
NOTE: The original publication of this post was on June 24th, 2015. This republication comes with changes to the writeup but the recipe remains the same.