Honey-Glazed Chinese Chicken

Honey-Glazed Chinese Chicken

31

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

Ingredients

servings 345 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  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

31
  1. 40 Ratings

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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 ...

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

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).

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 i...

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 spic...

This was easy to make, quick and simplistic. Nothing WOW 5 stars about it. I used my foodsaver marinator to marinate the chicken which made it quicker. I am not a fan of drumsticks, so next ti...

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 ...

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. Fir...

Wonderful recipe. I followed as written, with the exception that I did not use Kikkoman branded sauces and I used half of a spatchcock chicken instead of drumsticks. After the hour in the ov...