Hoisin Five Spice Chicken Legs Recipes

Steps:

• Put chicken in a foil lined pan.
• Stir hoisin and five-spice powder together.
• Brush liberally over chicken pieces.
• Bake in top 1/3 of oven.
• Bake at 500 degrees F 25 to 30 minutes.

Steps:

• Preheat oven to 425F Put chicken in shallow baking dish lined with foil.
• Stir together the hoisin sauce, salt, pepper and the Chinese five-spice powder.
• Brush the mixture over the chicken pieces.
• Bake in upper third of oven until skin browned and chicken is cooked through, approx 30-40 minutes.

Steps:

• Preheat oven to 500°F.
• Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
• Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Steps:

• Combine water, kosher salt, 3 Tbsp brown sugar, and 2 Tbsp soy sauce in a large bowl and stir until salt and sugar have dissolved.
• Stir in 2 Tbsp five-spice powder.
• Pour mixture into a large ziplock bag.
• Rinse chicken with cold water.
• Place chicken and ice in bag with the salt mixture.
• Refrigerate for 2 hours, turning several times.
• Remove chicken from bag and pat dry with paper towels.
• Discard the brine/marinade.
• Combine hoisin sauce, sesame oil, ginger, 1 1/2 tsp brown sugar, 1 1/2 tsp soy sauce, and 1/4 tsp five-spice powder in a small bowl.
• Heat one side of the grill to medium and leave the other side turned off.
• Place chicken, skin side down, on grill rack coated with cooking spray.
• Close lid and grill for 8 minutes on each side, brushing it occasionally with the hoisin sauce mixture.
• Place chicken skin side up on the unheated side of the grill; brush again.
• Grill an extra 5 minutes or until done.
• Discard skin and serve.

Steps:

• Combine the sugar, chinese five spice powder, hoisin sauce, sesame oil, cooking wine and mix well to form a paste.
• Rub the paste over the drumbsticks, giving the chicken a little massage.
• Place drumsticks in roasting pan, cover and marinate for 3 hours or overnight in your refrigerator.
• After marinading, Bake in a preheated oven at 350 F for 40-45 minutes, or until cooked thouroughly.
• Remove rosting pan from oven; and brush drumsticks with corn syrup. Place under a preheated broiler for 2-3 minutes or until the glaze has turned a golden carmel colour.