Hoisin Chicken

Hoisin Chicken

Hoisin Chicken


Makes 6 servings


1/2 cup plus 1 tablespoon cornstarch, divided
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 broiler-fryer chicken (3 to 4 pounds), cut into pieces*
Vegetable oil for frying
2 teaspoons minced fresh ginger
2 medium yellow onions, chopped
8 ounces fresh broccoli, cut into 1-inch pieces
1 red or green pepper, chopped
2 cans (4 ounces each) whole button mushrooms, drained
Vermicelli (recipe follows, optional)
Additional red pepper, cut into strips, for garnish

* Cut each drumstick, thigh and breast half into three pieces. Cut each wing into two pieces.


  1. Combine 1 tablespoon cornstarch, water, sherry vinegar, hoisin sauce, soy sauce and bouillon granules in small bowl; mix well. Set aside.
  2. Place remaining 1/2 cup cornstarch in large bowl. Add chicken pieces; stir to coat well.
  3. Pour oil into large skillet or wok to 1-inch depth. heat over high heat to 375°F. Add 1/3 of the chicken pieces, one at a time; cook until no longer pink in center, about 5 minutes. Drain chicken pieces on paper towels. Repeat with remaining chicken.
  4. Remove all but 2 tablespoons oil from skillet. Add ginger to skillet; stir-fry 1 minute. Add onions, stir-fry 1 minute. Add broccoli, chopped bell pepper and mushrooms, stir-fry 2 minutes.
  5. Stir cornstarch mixture; add to skillet. Cook and stir until sauce boils and turns translucent. Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes. Serve over hot vermicelli and grayish, if desired.

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