Asian inspired dishes are big on flavor and sometimes lots of heat. This dish has a gentle warmth, but I promise no searing spiciness. The glaze is spicy, sweet, and savory. I could see using this glaze on shrimp as well. The chicken is baked at a very high heat which sets the glaze and allows it to thicken and caramelize directly on the chicken. Served with Bok Choy Fried Rice, this is an easy weeknight meal.
Hoisin sauce is a thick, reddish-brown mixture of soybeans, garlic, chile peppers, and spices....sort of like a Chinese BBQ sauce! Don't use a glass baking dish for this one. The very high oven temperature could cause the glass to shatter. I used an enameled cast iron baking dish.
1 T. peanut oil
6 chicken thighs (about 1 1/2 - 2 lbs.) (I used boneless / skinless, but that's your call)
1/3 cup hoisin sauce
2 T. chopped scallions
1 T. EACH minced fresh ginger and garlic
2 t. EACH soy suace and rice vinegar
1 t. EACH garlic chili sauce and sesame oil
Preheat oven to 500 degrees. If using a metal pan, line with foil.
Whisk together hoisin, scallions, ginger, garlic, soy sauce, vinegar, garlic chile sauce, and sesame oil in a bowl. Set aside.
Heat oil in a large saute pan over high heat. Add thighs, skin-side down, and cook until brown and crispy , 5 minutes.
Remove thighs from saute pan and place into prepared baking dish, skin side up. Pour glaze mixture evenly over chicken. Roast thighs 10 minutes.
Cover pan with foil and roast thighs for another 10 minutes or until an instant read thermometer inserted near, but not touching, the bones registers 175 degrees.
Spoon any glaze left in the pan over the chicken before serving.
From Cuisine at Home Issue No. 117.