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Hoisin Sriracha Chicken - Crazy delicious chicken dinner for the family! Marinated with hoisin, sriracha and honey. Takes 20 mins and so good!
Chicken is back on the site, and this Hoisin Sriracha Chicken recipe is well worth the wait.
I haven’t been cooking much in the past few weeks due to traveling, but I am back with a series of chicken recipes that you will love.
This Asian-inspired chicken is marinated with Chinese Hoisin sauce and Thai Sriracha sauce.
If you haven’t discovered these two sauces, you have to stock up immediately.
Hoisin sauce is one of my favorite sauces; it’s savory, sweet, and perfect for just about any protein and as a dipping sauce.
Sriracha is the fiery hot sauce or Rooster sauce.
When you combine these two sauces together, with honey, soy sauce, ginger and garlic, you have the most delicious, sticky, sweet and savory chicken that you want to have every day.
Make it for dinner tonight!
For more Hoisin sauce recipes, check out my Baked Hoisin Chicken!
Frequently Asked Questions
This recipe is only 393 calories per serving.
What To Serve With Hoisin Sriracha Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Hoisin Sriracha Chicken
Ingredients
- 1 1/2 lbs (45g) chicken thighs
- 3 cloves garlic, minced
- 1- inch (2.5cm) ginger, peeled and minced
- 1 1/2 tablespoons hoisin sauce
- 1/2 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 pinch salt
- 1 tablespoon oil
- white sesame, optional
Instructions
- In a large bowl, combine the chicken with the garlic, ginger, hoisin sauce, Sriracha sauce, honey, soy sauce, and salt. Stir to combine well and let marinate for 15 minutes.
- Heat a skillet and add the oil over medium heat. When the skillet is hot, add the chicken (reserving the marinade) skin side down first, and pan-fry both sides until the skin is nicely browned. Then, add the marinade to the skillet and turn the heat to low.
- Continue to cook the chicken until the sauce reduces to a thicker consistency. When the chicken is cooked through, turn off the heat, garnish with white sesame, and serve immediately with steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this recipe be used with vegetarian or fish options?
Yes!
CAN I use ponzu instead of soy sauce?
Ponzu is sour and not really salty. You can try!
How much ground ginger would i use? I know it’s really potent so i don’t want to use too much. Looking forward to trying this and more of your recipes!
The recipe says 1- inch (2 cm) piece ginger, peeled and minced
I can not express my gratitude to you for this wonderful recipe. I have now made it 5x and my husband keeps asking for it. I had to buy a larger pan because he likes larger batches.( Family Size) So of course I triple the marinade. I save 1/4 of it for the last of the cooking. I Maranade all day. Thank you again. ?
Thanks for your trying.
Wow, so so yummy. Thanks for sharing the recipe.
This recipe is wonderful, I actually added sweet bell peppers, edamame, and peanuts. I doubled the sauce, and served it over stir fry noodles
Thanks.
So delicious! Definitely a new staple in our house. Thank you for your recipe ?
So delicious! Definitely a new staple in our house. Thank you for your recipe ?
This was incredibly flavourful. I didn’t have fresh ginger but even the powdered was good. It was moist and smooth. I did a small batch to try it out and I am so tempted to eat it all myself. The flavour combination hits all the right notes. I lessened the heat a little but that was just to experiment. I hit it with high heat to start to get the caramelization and it is beautiful as well as tasty.I will be making this a lot! Thanks for sharing.
Hi Deborah, thanks for trying my recipe. All my recipes are easy and very flavorful. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
This was incredibly flavourful. I didn’t have fresh ginger but even the powdered was good. It was moist and smooth. I did a small batch to try it out and I am so tempted to eat it all myself. The flavour combination hits all the right notes. I lessened the heat a little but that was just to experiment. I hit it with high heat to start to get the caramelization and it is beautiful as well as tasty.I will be making this a lot! Thanks for sharing.