Preparation: 

Preparation time: 25 min

Cooking time: 25 min

Serving: 2

Ingredients:

  For the hoisin marinade sauce:

• 30g Doña Elena Pomace Oil
• 1g (pinch) Szechuan peppercorns
• 6g cilantro (finely chopped)
• 15g scallions (finely chopped)
• 15g garlic (finely chopped)
• 1g (pinch) salt
• 40g light soy sauce
• 30g Chinese rice wine
• 30g hoisin sauce
• 30g honey

  For the meat:

• 2-3pcs chicken leg quarter (thigh and drumstick are still attached to each other)

Instructions:

• In a medium glass bowl, add hoisin sauce, honey, Chinese rice wine, light soy sauce, garlic, scallions, cilantro, Szechuan peppercorns and Doña Elena Pomace Oil set aside

• Once the hoisin marinade sauce is cool, mix in the chicken leg quarters, cover with plastic wrap and refrigerate for 4 hours or overnight.

• Use an air fryer at 180°C for 20mins, turning over every 10 mins. If using an air fryer, there will not be too much juices from the chicken. Resulting in a dryer roast.

• Once hoisin chicken is roasted, transfer the hoisin chicken on a plate
• Drizzle sauce over chicken or serve on the side!

• Best to marinate overnight for ultimate flavor absorption.
• Instead of using an air fryer, you can pre-heat the oven to 200°C for 30 mins then reduce the oven temperature to 175°C. Place the chicken in the oven and roast for 20-25 minutes or until golden brown
• vinegar can be a substitute for Chinese rice wine
• whole black peppercorns can be a substitute for Szechuan peppercorns
• cayenne pepper can also be a substitute for peppercorns since it can also achieve a similar heat and flavor to peppercorns

Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link https://asianfoodnetwork.com/en/recipes/cuisine/chinese/ROASTED_HOISIN_CHICKEN.html