Honey-Glazed Chinese Chicken Recipe - Allrecipes.com
Honey-Glazed Chinese Chicken Recipe

Honey-Glazed Chinese Chicken

Recipe by  

"Marinated in a honey-sweetened teriyaki and hoisin sauce, this chicken bakes up moist and delicious."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Combine first 3 ingredients; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 2 hours or overnight, turning bag over occasionally.
  2. Bake chicken in 350 degrees F oven 1 hour, turning pieces over and basting with pan juices once.
  3. Sprinkle on green onion before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2011

Made as is and very tasty - great marinade. We would like the skin a little crispier so next time may turn the oven to broil for a few minutes before pulling out to crisp up a bit. All in all great recipe and thanks for sharing!

 
Most Helpful Critical Review
Oct 24, 2013

This was okay, my wife and I both ate it and it was very handy to throw together in a hurry but I've had much nicer marinades. I would suggest thickening the sauce as some others have suggested, and I would cook the chicken at a higher temperature for a shorter time as it was overcooked in my opinion. (425 for 30 mins). Not bad if you are in a hurry, but if you had time I would go for something different.

 

37 Ratings

Dec 28, 2011

Pretty good. Family enjoyed it. Only change was to add a bit of minced garlic to the marinate ( we love garlic).

 
Jun 07, 2011

I tried this in a crockpot on low and it was ready in under four hours. My family and guests liked it. I skinned the chicken by peeling it off while it was partially frozen (before marinating).

 
Sep 28, 2011

Didn't have Hoisin sauce, so kindof threw together some stuff to try to mimic it (dark karo syrup, chines 5 spice, a couple of dashes of chinese hot sauce and a tiny bit of cooking sherry). No idea if it even came close, but MAN was this DELICIOUS! I think it was the best chicken I've ever made! One of my 7 year old twins at THREE drumsticks (all of my kids are picky eaters and eat like little birds)!!! I was so disappointed when I came home from class to ZERO leftovers!

 
Nov 13, 2012

Delicious! Made extra sauce and thickened it with a cornstarch slurry. Served chicken over rice with green beans and drizzled sauce over everything. Add some chili garlic paste for a little spice.

 
Oct 17, 2011

This was very, very good, and quite easy. The skin was nicely browned but not so crispy as to be burned, but it very effectively sealed in the moistue and juice of the chicken. I used the pan juices to make an excellent stir-fried rice.

 
Jul 05, 2011

Super tasty! Making it tonight for the 2nd time in two weeks. Didn't have drumsticks on hand, so I'm using chicken tenderloins...other than cooking time, I'm sure it will make no difference. First time, went strictly per the recipe (I believe you should always do that!). This time, just to see, I added a pinch of red pepper flakes, 1/4 tsp garlic powder, and a few grinds off the pepper mill. Oh, and I don't have any green onions either, so I added one tsp of dried chives to get that hint of onion flavor. We'll see...will let you know!!

 

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Nutrition

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 1042 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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