Mary Berry Hoisin Chicken

This easy Mary Berry Hoisin Chicken recipe is perfect for a quick, hands-on meal that’s fun to share. With a sweet and savoury marinade, tender roasted chicken, and fresh vegetables, it’s a delicious option for family dinners. You can use simple, everyday ingredients and serve it with warm rice pancakes for a tasty twist!

This Hoisin Chicken Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

Chicken & Vegetables:

• 1 x 1.5kg (3lb 5oz) whole chicken
• 20–30 small Chinese rice pancakes
• ½ large cucumber, deseeded and thinly sliced into matchsticks
• Large bunch of spring onions, trimmed and thinly sliced into matchsticks
• 2 large carrots, peeled and thinly sliced into matchsticks

Marinade:

• 2 tbsp hoisin sauce, plus extra for serving
• 2 tsp tomato purée
• 2 tbsp Chinese five spice powder
• 3 tbsp soy sauce
• 2 tbsp runny honey
• 2 tsp rice or white wine vinegar
• 1 large garlic clove, finely grated

How To Cook Hoisin Chicken:

1. Prepare the marinade and chicken: Measure all the marinade ingredients into a large dish, mix well, and rub the marinade all over the chicken. Marinate in the fridge for 1–4 hours.
2. Preheat the oven and prepare the roasting tin: Preheat the oven to 200°C/180°C Fan/Gas 6 and line a roasting tin with non-stick baking paper.
3. Roast the chicken: Place the marinated chicken in the tin and season with salt and pepper. Pour any leftover marinade over the chicken. Roast for 1–1¼ hours, covering with foil after 30 minutes. Rest for 15 minutes under foil once done.
4. Warm the rice pancakes: Heat the pancakes in a steamer or microwave, following the instructions on the packet.
5. Serve: Carve the chicken into slices and shred the leg meat. Place the chicken, pancakes, and prepared vegetables on the table, with a small bowl of hoisin sauce for dipping.
6. How to eat: Spread a little hoisin sauce on a pancake, add some chicken and vegetables, then roll it up tightly and enjoy!

Recipe Tips

• Let the Chicken Marinate Long Enough: Make sure the chicken marinates for at least 1 hour, but 4 hours is even better for rich flavour.
• Cover the Chicken with Foil: Don’t forget to cover the chicken with foil after 30 minutes in the oven to stop it from drying out.
• Check the Temperature: Use a meat thermometer to make sure the chicken’s inside reaches 75°C (165°F) to be fully cooked.
• Cut Vegetables Ahead: Get your veggies sliced into matchsticks before the chicken finishes roasting. It’ll make serving quicker.
• Let the Chicken Rest: After cooking, let the chicken sit for 15 minutes. This will make the meat more tender and juicy.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Hoisin Chicken cool completely to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Once leftover Hoisin Chicken has cooled, transfer it to a freezer-safe container. You can freeze it for up to 2 months. When you’re ready to use it, thaw it in the fridge overnight before reheating.
• Reheating: To reheat leftover Hoisin Chicken, place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can microwave it in short intervals, stirring in between, to ensure even heating without drying out.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 800mg
• Potassium: 470mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 27g

Try More Mary Berry Recipes:

• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Pesto Lemon Chicken
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Turkey Crown With Orange