I love Asian flavors. One of my favorites is hoisin sauce, which is also known as Peking sauce because it’s used in making Peking duck. Luckily for me, the kids love it too, so I use it often when I want to add a little kick to chicken or vegetables.
The glaze is one of my own creation and stems partly from my mothers Chicken Diable recipe (…Which it seems I have never posted… I have to correct that!) The glaze is a simple mix of Asian flavors that I love. For this round I kept the spices minimal, but if I’m making this for myself, I usually add a good dash of hot red pepper flakes as well.
The big question for me was what to serve with the chicken. After a bit of searching, I found a recipe for sesame mashed potatoes that seemed like they would be the perfect foil for the chicken.
I was right.
This was an awesome meal and enjoyed by the whole family. It’s simple, extremely tasty and as the Colonel would say, “it’s finger lickin’ good.” give it a try and I’m sure you’ll love it too.
What’s your favorite Asian chicken dish? Any that I should try? let me know so I can keep ‘em coming.
Simple chicken and potatoes with an Asian flair
- 1 package (3 pounds) chicken pieces (I used drumsticks, but anything will work.)
- 1/3 cup soy sauce
- 3 heaping tsp hoisin sauce
- 2 Tbsp honey
- 1/2 tsp Roasted garlic rice wine vinegar (or your favorite wine vinegar)
- 1/2 tsp sesame oil
- Salt and pepper to taste
- 2 pounds russet potatoes, peeled, washed and cut in 1-inch pieces
- 2 Tbsp room temperature butter
- Approximately 1/2 cup milk
- 3 tsp roasted sesame oil
- Salt and pepper to taste
Method
Preheat oven to 350 degrees.
Mix soy Sauce, hoisin sauce, honey, rice wine vinegar, sesame oil and salt and pepper together in a small bowl.
Place chicken on a baking sheet and season with salt and pepper. Place in oven and cook for 40 to 45 minutes or until juices run clear. Brush with sauce 10 minutes before done and then again at 5 minutes before done. Discard any leftover sauce.
Allow to rest 5 minutes before serving.
While chicken is baking, peel and chop potatoes. Place in a large saucepan and cover with cold water. Bring to a boil over high heat and continue to boil until potatoes are fork tender. (about 15 minutes).
Drain potatoes and return to pot. Add butter, milk, sesame oil, salt and pepper. Mash until desired consistency, adding more milk if necessary.
Serve mashed potatoes and chicken together, drizzle a bit of sesame oil over each just before serving.
Share and Enjoy!
What I would have done differently had I thought of it at the time:
If you like it spicier, add some crushed garlic and hot pepper flakes to the sauce. For some more zing add some lime juice and up the amount of hoisin by a teaspoon.
Links to other recipes like this:
- Honey Hoisin Chicken in the Slow Cooker, from Eat at Home
- Hoisin Barbecue Chicken, from Posie’s place
- Peking Style Chicken Wraps, from YumSugar
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{ 7 comments… read them below or add one }
I’m a big fan of hoisin, too. For this glaze, which looks so delicious, I’d probably add a bit of Sriracha if there weren’t any kids around!
Siracha would be a great addition. Pepper flakes add a nice visual addition though… perhaps some sweet chili sauce?
I’d eat it with rice, lots of rice.
Never heard of roasted garlic rice vinegar. What brand is that?
It’s made by Nakano. One of my favorite vinegars (http://www.foodservicedirect.com/product.cfm/p/27437/Nakano-Vinegar-Rice-Rst-Garlic—12-Oz-Pack.htm)
I wanted to let you know that my husband and I now make this on a weekly basis, except with chicken breast instead of thigh. It is absolutely delicious. The potatoes are our go-to potato recipe now, too. Thank you so much for this recipe!
Have you tried adding a little wasabi powder to those mashed spuds? Fantastic!
Kat,
I haven’t… But now I’ll probably have to :)