Low Fat Baked Crispy Orange Hoisin Chicken

Posted on Feb 20 2013 - 11:39am by Barry C. Parsons
Low Fat Baked Crispy Orange Hoisin Chicken
Low Fat Baked Crispy Orange Hoisin Chicken

This reduced fat version of orange hoisin chicken certainly does not fall short on flavour.

Low Fat Baked Crispy Orange Hoisin ChickenIn another of our baked and not fried Chinese meal options, this delicious hoisin chicken takes mere minutes to bake to a crispy golden brown in a hot oven. It’s then tossed in a delicious and easy to make orange hoisin  sauce. It is important to heat the pan in the oven first to make sure the chicken gets crispy in the short cooking time. This recipe is terrific served over Chinese noodles or rice for a delicious meal in 30 minutes; hey it takes the delivery guy longer than that to make it to your front door.

Low Fat Baked Crispy Orange Hoisin Chicken
 
Prep time
Cook time
Total time
 
A brilliantly simple & delicious hoisin chicken recipe that's baked, not fried with a slightly sweet and spicy orange hoisin sauce. Great with rice noodles.
Serves: 4 - 6 servings
Ingredients
  • 4 large boneless, skinless chicken breasts cut in thick strips (about 4 or 5 per breast)
  • 1 egg + 2 tbsp water whisked together to make an egg wash
  • 1 cup flour
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 tbsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 3 cloves minced garlic
For the sauce
  • 3 tbsp peanut oil
  • 2 cups orange juice
  • ½ cup Hoisin sauce
  • 4 tbsp rice wine or Chinese cooking wine
  • 3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
  • 6 tbsp brown sugar
  • 2 tsp chili paste (optional or to taste or use chili flakes to taste)
  • 4 tsp soya sauce
  • 2 tsp toasted sesame oil
  • 2 tsp corn starch
  • ¼ cup cold water
  • 1 diced red pepper
  • 1 cup sliced button mushrooms (optional)
  • 1 cup steamed snow peas
Instructions
  1. Preheat a baking pan in a 425 degree F oven.
  2. Combine the flour, pepper, cayenne pepper, ground ginger, nutmeg and salt.
  3. Dip the chicken pieces in the flour mixture, then in the egg wash then dredge them again in the flour mixture.
  4. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more peanut oil.
  5. Bake at 425 degrees F for about 20 minutes. Flip the pieces at half way through the cooking time.
  6. While the chicken is baking, prepare your sauce.
  7. Heat peanut oil in a wok over med-high heat.
  8. Quickly add the garlic and stir fry for only about a minute.
  9. Add the orange juice and simmer to reduce the volume by half.
  10. Add the Hoisin sauce, cooking wine, vinegar, brown sugar, chili paste, soy sauce and toasted sesame oil.
  11. Bring to a boil and thicken with a slurry of 2 tsp corn starch dissolved in ¼ cup cold water.
  12. Toss in the baked chicken pieces, diced pepper, mushrooms and snow peas.
  13. Serve over steamed rice or noodles.

 

Low Fat Baked Crispy Orange Hoisin Chicken

6 Comments so far. Feel free to join this conversation.

  1. Viviane February 20, 2013 at 1:30 pm - Reply

    Très belle recette bravo.

  2. The Daily Smash February 20, 2013 at 3:41 pm - Reply

    You need to add a pin it button to your posts:) There are so many that I want to copy over to try but im unable to. This looks amazing.

  3. Barry C. Parsons February 20, 2013 at 3:54 pm - Reply

    There is a Pin It button on every photo. You can also follow all our boards on pinterest http://www.pinterest.com/rockrecipes

  4. Peggy G. February 25, 2013 at 11:41 pm - Reply

    This sounds so good!

  5. Beth S June 25, 2013 at 7:52 pm - Reply

    Is soya sauce the same thing as soy sauce?

  6. Elaine September 14, 2016 at 11:17 am - Reply

    Tried this recipe today and whilst I adjusted the quantities of the ingredients a little (much less sugar, less hoisin so that it was less salty and sweet) and added toasted sesame seeds on top, I have to say that the orange sauce is absolutely yummy. The baked chicken was a little floury for our liking so perhaps there isn’t a need for the first layer of the flour? All in all, a good recipe although some tweaking is needed. Thank you for sharing!

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