Spicy Hoisin Chicken
This sweet/tangy chicken is deliciously spicy thanks to the addition of Gochugaru (Korean chili powder). The chicken is perfectly seasoned and seared, and the hoisin-based sauce is laced with caramelized onions, Chinese rice wine, and fiery chilies. It’s the most amazing medley on the palate. Plus, you need very few ingredients and about 20 minutes to pull it together.
If you haven’t tried Gochugaru yet, I strongly encourage you to grab a bottle (it’s typically sold near the Asian condiments; but you can also find it on-line). Gochugaru is considered moderately spicy, so you can adjust the heat level of the sauce by how much you add. And you can serve more at the table for folks who love heat (like my sons).
I used chicken breasts here but chicken thighs work too. And I used boneless chicken but bone-in also works. Just make sure to cook all chicken to 165 degrees on a meat thermometer. Since the chicken cooks in the sauce, it stays moist, so don’t worry about over-cooking it.
I served this spicy hoisin chicken with ramen noodles and it was perfect! I tossed the cooked rice ramen noodles with sesame oil and Gochugaru for added flavor. If desired, you can also serve this chicken (and sauce) with rice, or your favorite grain of choice. Just make sure to serve something to soak up the amazing sauce.
Spicy Hoisin Chicken
Ingredients
- 4 boneless skinless chicken breasts, or 8 boneless skinless chicken thighs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 tablespoon olive oil, or more if needed
- 1 onion, any color, thinly sliced
- 2 teaspoons ginger-garlic paste, or 1 teaspoon minced fresh ginger and 2 cloves garlic, minced
- 1/4 cup Chinese rice wine, Shaoxing, or dry sherry, or chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce, or liquid aminos
- 1/2 – 1 teaspoon Gochugaru, or red pepper flakes, plus more for serving
Instructions
- Season both sides of the chicken with onion powder, garlic powder, salt, and black pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to the plate (don’t worry if the chicken is not cooked through; it will finish cooking in the sauce).
- Add the onion to the same pan over medium-high heat. Add a little more olive oil if necessary, to prevent the onion from sticking to the pan.
- Cook for 3 to 5 minutes, until the onion is soft and golden brown. Add the ginger-garlic paste (or ginger and garlic) and cook for 1 minute.
- Add the rice wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the hoisin sauce, soy sauce, and Gochugaru and bring to a simmer. Return the chicken to the pan with any accumulated juices on the plate. Reduce the heat to medium and simmer until the sauce thickens and the chicken is cooked through (165 degrees).
- Top with more Gochugaru and serve.