Mary Berry Hoisin Chicken

The first time I made this Mary Berry Hoisin Chicken, I thought I’d cracked it—until I forgot to cover it halfway through roasting. Result? A slightly charred bird with beautiful flavour and sadly dry legs. The kind of thing you still eat (because it smells amazing), but silently vow to fix next time.

I was drawn to this recipe from her Makes It Easy cookbook because it felt like Chinese takeaway… but posher. Less grease, more theatre—everyone at the table building their own pancake wraps with juicy chicken and crisp veg. But I’ll be honest: that first version had me worried I’d missed the point.

A few tweaks later—longer marinade, tighter foil, less sauce slop—and we had a weeknight showstopper. Tender roast chicken, deeply flavoured skin, sweet-salty-sticky vibes that hit just right. Let me show you how I fixed it.

Why This One Works So Well

Roasting a whole chicken feels fancy, but this one’s all about minimal faff. The hoisin marinade does the heavy lifting, soaking deep into the meat and turning sticky in the oven.

Most hoisin chicken recipes use pre-chopped thighs or drumsticks—which are fine—but you don’t get that same theatre of carving at the table. Plus, whole roast chicken just stays juicier when done right.

The kicker? It’s the rice pancakes. They turn this into a hands-on, build-your-own kind of meal. Messy, fun, and wildly satisfying.

INGREDIENTS + WHY THEY MATTER

• Whole Chicken (1.5kg) – Roasting it whole keeps the meat tender and lets the marinade coat every bit. I once tried it with just thighs, but they dried out faster.
• Hoisin Sauce – The base of everything here. Sticky, salty-sweet, and rich. Use a proper brand with depth—Lee Kum Kee never lets me down.
• Tomato Purée – Adds umami and thickness to the marinade. I skipped it once and the sauce felt watery.
• Chinese Five Spice Powder – Brings that warm, aniseed hit. Go easy—it’s strong stuff.
• Soy Sauce – Salt and savoury depth. I prefer light soy so it doesn’t overpower the hoisin.
• Runny Honey – Balances the salt and spice with mellow sweetness. Don’t swap it for golden syrup—it gets too claggy.
• Rice or White Wine Vinegar – Brightens everything up. Don’t skip this—it stops the sweetness from taking over.
• Garlic (freshly grated) – One clove is enough. Adds a sharp edge that balances the sauce.
• Matchstick Veg (cucumber, carrot, spring onion) – Crunch is key here. I’ve tried slicing thicker—it ruins the bite.
• Rice Pancakes – Warm, soft, and perfect for rolling. You can use lettuce cups if you’re avoiding carbs, but it’s not the same.

Making It Yours (Without Ruining It)

• Egg-Free? You’re safe—no egg in sight.
• Gluten-Free? Use GF hoisin and tamari instead of soy. Double-check your pancakes or swap for lettuce cups.
• No Pancakes? Serve the chicken over sticky rice bowls with the same veg and sauce on the side. Still brilliant.
• Add Heat? I stirred a bit of sriracha into the hoisin once—lovely kick, but go light or you lose the sweet notes.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dry chicken legs	Forgot to cover with foil	Always cover after 30 mins roasting
Too salty marinade	Used dark soy + extra hoisin	Stick to light soy + measure properly
Pancakes stuck together	Didn’t separate before steaming	Fan them out on a plate before heating
Skin didn’t crisp properly	Poured too much marinade on top	Just brush a bit more before roasting

How to Make Mary Berry’s Hoisin Chicken

1. Mix the marinade. In a big dish, stir together hoisin, tomato purée, five spice, soy sauce, honey, vinegar, and garlic.
2. Marinate the chicken. Rub it all over the bird (inside too!), cover, and chill for 1–4 hours.
3. Prep the oven. Heat to 200°C (180°C fan) and line a roasting tin with baking paper.
4. Roast the chicken. Pop it breast-side up in the tin, season with salt + pepper, and pour over any extra marinade. Roast for 30 mins uncovered, then cover loosely with foil for another 30–45 mins until cooked through.
5. Rest the chicken. Take it out and cover with foil. Leave it to rest for 15 mins.
6. Warm the pancakes. Follow the packet. I use a bamboo steamer lined with baking paper—it keeps them soft.
7. Prepare the veg. Slice into fine matchsticks—don’t skimp on this; it makes the texture work.
8. Serve. Shred the chicken, lay everything out, and let everyone build their own.

Tips From My Kitchen

• I rub marinade under the chicken skin too—more flavour inside.
• Use kitchen scissors to snip pancakes apart if they stick post-steaming.
• Warm your serving plates if possible—helps keep everything from going cold mid-meal.
• Save the carcass for stock—it’s hoisin-flavoured magic.

Storage + Serving

• Fridge: Leftovers keep 3 days max in an airtight container.
• Freezer: Freeze shredded chicken for up to 2 months. Wrap tightly to avoid freezer burn.
• Reheat: Oven at 180°C for 10–15 mins. Microwave works too—low power, stir halfway.
• Serve with: Cold beer, hot tea, or pickled radish if you want a real contrast.

FAQs

Q: Can I use chicken thighs instead of whole chicken?
A: Yes, but they’ll cook faster—check them around the 35–40 min mark.

Q: Can I make this ahead of time?
A: Absolutely—roast it earlier, slice it, and just reheat gently before serving with warm pancakes.

Q: Are the pancakes essential?
A: No, but they are fun. Lettuce cups or rice bowls work too—just not quite as playful.

Q: Can I double the marinade for extra dipping?
A: Only if you boil it first to kill any raw chicken bacteria. Otherwise, use fresh hoisin sauce on the side.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel
• Mary Berry Chicken Cordon Bleu