If you’re a fan of rich and savory flavors, then you’re in for a treat with the versatile and delectable Hoisin sauce. Originating from Chinese cuisine, this thick and fragrant sauce adds a delightful depth to a wide range of dishes. In this blog post, we’ll dive into the wonderful world of Hoisin sauce, discover its key ingredients, and explore some mouthwatering recipes that will surely tantalize your taste buds. Get ready for a culinary adventure!
The Essence of Hoisin Sauce
Hoisin sauce, sometimes referred to as “Chinese barbecue sauce,” is a popular condiment in Asian cooking, particularly in Chinese, Vietnamese, and Thai cuisines. It is made from a harmonious blend of soybeans, garlic, chili peppers, vinegar, and various spices, resulting in a complex and sweet-savory flavor profile.
10 Best-Ever Recipes with Hoisin Sauce
1. Sticky Hoisin Orange Chicken
The flavor profile in our Sticky Hoisin Orange Chicken is outstanding.
Ingredients
- 4 – chicken breasts
- 1/2 cup – hoisin sauce
- 1 tbsp oyster sauce
- 2 tbsp – toasted sesame seeds
- 1.5 tbsp – soy sauce
- 2 tsp – sesame oil
- 1 tsp – grated orange rind
- 1/4 cup orange juice
Instructions
- Preheat oven to 425F degrees.
- Mix all ingredients (except chicken) together.
- Put your chicken onto a greased and foil or parchment-lined baking sheet (rimmed).
- Brush mixture onto chicken reserving some for basting.
- Bake in the oven, turning and brushing with reserved glaze halfway through cooking time approx. 20-25 minutes depending on your oven or until no longer pink inside.
2. Soy Hoisin Chicken Thighs
Soy Hoisin Chicken Thighs. Savoury, tender, juicy chicken baked in soy, hoisin, and scallion sauce. Easy to make and perfect for dinner.
Ingredients
- 1 lb or 4 chicken thighs bone-in skin-on
Marinade/Basting liquid:
- 4 tablespoon hoisin sauce (not oyster sauce!)
- ½ tablespoon garlic minced
- ⅓ cup green onions finely chopped
- 1 tablespoon regular soy sauce
- 1 tablespoon sesame oil toasted kind
- ¼ teaspoon black pepper or white pepper
Instructions
- In a small bowl, combine the Marinade ingredients (as listed) together. Pour it into a resealable container or zip-lock bag.
- Add chicken thighs to the marinade. Marinate for at least 1 hour or overnight, for the best flavor.
- Preheat the oven to 355 degrees F. Transfer chicken thighs only onto a baking sheet or baking dish lined with parchment paper or aluminum foil. Reserving the marinade as your basting sauce.
- Bake for a total of 35 minutes. Basting the chicken with the marinade every 10 minutes. Ensuring the chicken thighs reach an internal temperature of 165 F.
- Then transfer any residual marinade into a small saucepan set on your stovetop. Bring it to a simmer on medium heat. Once it simmers, remove off heat. Serve sauce as a reserved glaze over chicken thighs. Enjoy!
3. Sweet and Tangy Asian Meatballs
Forget the usual meatballs and marinara, and give these sweet and tangy Asian meatballs a whirl. They’re sticky, meaty, and ideal for an appetizer or main course.
Ingredients
- 1 (around 30 count size)bag of frozen meatballs
- 2/3 cup Hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2½ teaspoons minced garlic
- 1 tablespoon Sriracha sauce
- 2 tablespoons sesame seeds (optional garnish)
- fresh parsley, chopped (optional garnish)
Instructions
- Bake the meatballs according to the package directions.
- While the meatballs are in the oven, prepare the sauce.
- In a large deep fry pan (mine is non-stick) set over medium heat, combine Hoisin sauce, soy sauce, rice vinegar, garlic, and Sriracha sauce. Bring the mixture to a low simmer, then reduce the heat to low and cook for 2-3 minutes.
- Remove the meatballs from the oven. Add meatballs to the pan with sauce and gently roll to coat with sauce. Let meatballs simmer in sauce on low for 10-15 minutes, stirring occasionally to move meatballs around.
- For appetizers, serve garnished on a platter or bowl with toothpicks. If you have extra sauce, pour it into a bowl for dipping.
- For a meal, serve meatballs in a bowl covered in extra sauce and garnished alongside a bowl of rice and your favorite veggie.
4. Crispy Tofu with Hoisin Sauce
Crispy Tofu with Hoisin Sauce Recipe! A quick & easy, high-protein meal! Serve with your favorite stir-fried veggies for the perfect dinner. Vegan and gluten-free.
Equipment
- measuring spoons
- measuring cups
- non-stick fry pan
Ingredients
- 14 oz extra-firm tofu drained
- ½ tsp garlic powder
- ¼ tsp powdered ginger
- ½ tsp salt
- ¼ tsp pepper
- 1 TBS peanut oil
- 1 tsp sesame oil
- 1 TBS hoisin sauce*
Instructions
- Place your tofu in a fine-mesh strainer or colander and rinse. Set aside.
- In a small bowl, mix together garlic powder, powdered ginger, salt, and pepper. Set aside.
- Cut the tofu into 1” cubes.
- Add peanut oil and sesame oil to a non-stick frying pan and heat over medium heat.
- Add cubed tofu pieces to the pan and stir to coat with oil.
- Cook tofu for 5 minutes or until browned on one side.
- Sprinkle with your seasoning mix and stir until coated.
- Continue cooking until all sides are light-medium brown. (about 10-15 minutes)
- Evenly pour hoisin sauce onto the browned tofu pieces and stir until all your cubes are evenly coated with sauce.
- Cook for 5 more minutes, or until the tofu becomes dark brown and crispy.
- Remove from heat and serve immediately over stir-fried veggies or your favorite rice/noodles!
5. Moo Shu Chicken
This colorful Chinese stir fry is fully loaded with crunchy vegetables, juicy chicken, and fluffy egg strips.
Ingredients
- 6 tablespoons cold water, divided
- 3 teaspoons sesame oil, divided
- 2 teaspoons cornstarch
- 1 pound chicken breast tenderloins, sliced into thin strips
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoon soy sauce
- 2 teaspoons vegetable oil, divided
- 2 eggs, beaten
- 3 cups shredded cabbage or coleslaw mix
- 1 (4-ounce) can of sliced shiitake mushrooms, drained
- 2 cloves garlic, minced
- 1 tablespoon sherry
- 3 green onions, chopped
Instructions
- In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
- In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well combined. Set aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice the eggs into thin strips.
- To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.
- Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.
- Add the chicken, eggs, and sauce mixture. Stir until the sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!
6. Asian Pork Tacos
Asian Pork Tacos start with warm, soft flour tortillas that get loaded up with a sweet-and-spicy pork/veggie blend. Drizzle on the best spicy-mayo sauce for the perfect finishing touch!
Ingredients
PORK & TACOS
- 1 tablespoon toasted sesame oil (or vegetable oil)
- 2 cups diced mushrooms Note 1
- 1 bunch green onions, separated
- 1-1/2 pounds (24 oz.) ground pork (85/15 blend)
- 1-1/2 tablespoons each: minced ginger, minced garlic
- 2 cups matchstick/shredded carrots
- 1 bag (10 oz.) shredded cabbage Note 2
- Soft flour tortillas Note 3
- Optional: lime wedges, cilantro
STIR-FRY SAUCE
- 1 tablespoon cornstarch
- 2 tablespoons regular soy sauce (not lite)
- 1/3 cup low-sodium chicken broth
- 1/2 cup good quality hoisin sauce Note 4
- 2 tablespoons + 2 teaspoons chili-garlic sauce, separated Note 5
CREAMY SAUCE (OPTIONAL)
- 1/2 cup mayo Note 6
- 2 juicy limes
Instructions
- SAUCE: If making the creamy sauce, start so it has a chance to get more flavorful. Combine 1/2 cup mayo, 1/2 teaspoon lime zest, 3 tablespoons lime juice, and 2 teaspoons (up to 3 teaspoons) chili-garlic sauce. Season with a tiny pinch of salt and pepper. Whisk until smooth; cover and chill in the fridge until ready to use. (The sauce may make more than what you use, but better more than less! Store leftovers in an airtight container for up to a week.)
- VEGGIE PREP: Wash, dry, and dice mushrooms into small pieces. Thinly slice green onions and separate them into 2 parts — the white parts and the greens. Mince ginger and garlic.
- PORK: Heat sesame oil in a large cast-iron pan over medium-high heat. Once the oil is hot, add in the mushrooms and the white parts of the green onions. Sauté, stirring occasionally, until mushrooms soften, 3-4 minutes. Press to the edges of the pan and add pork to the center of the pan. Brown the pork, breaking it up as you cook until it’s mostly cooked through, 3-5 minutes. At this point, add in the ginger and garlic and continue to cook and break up the pork until it’s no longer pink– about 2-3 minutes.
- SAUCE: While the pork is cooking, whisk together cornstarch and soy sauce in a medium sized bowl until completely smooth. Once smooth, add in chicken broth, hoisin sauce, and 2 tablespoons chili-garlic sauce. Whisk until smooth and set aside.
- FINISH MEAT: Back to the pork: add in the cabbage and matchstick carrots. Stir for 1 minute and then add in the sauce. Cook and stir until the sauce is thickened and glossy and veggies are tender about 2-3 more minutes. Remove from heat. Stir in the green onion tops.
- TACO ASSEMBLY: Cook tortilla shells or warm through (Note 7). Load up tortillas with 1/4 cup (38g) meat filling and then drizzle on sauce. If desired, top with fresh cilantro and serve with lime wedges to drizzle on top. Enjoy promptly! If you fill each taco with 1/4 cup meat you should get about 28 tacos!
7. Hoisin Chicken BLT Sandwich
This zesty Asian-inspired BLT features succulent caramelized chicken with smoky bacon, lettuce, and tomato slices.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup Lee Kum Kee Hoisin Sauce
- 1/2 head leaf lettuce, cut into pieces
- 4 slices bacon, halved
- 2 tomatoes, sliced
- 4 tsp Lee Kum Kee Sriracha Mayo
- 4 buns, sliced in half
- Salt and pepper, to taste
Instructions
- Preheat oven to 375F. Place chicken in a casserole dish and pour on Lee Kum Kee Hoisin Sauce. Use a brush to cover both sides of the chicken in sauce. Bake for 30 minutes or until the chicken is cooked.
- While the chicken is baking, cook the bacon until crisp. Set aside.
- Once the chicken is cooked, remove it from the oven. With two forks, shred the chicken in the casserole dish. Stir the shredded chicken in the remaining Hoisin sauce in the casserole dish.
- To assemble the sandwiches, Place one piece of lettuce on the bottom of each bun. Top with tomatoes, bacon, shredded chicken, Sriracha Mayo, and season with salt and pepper.
8. Hoisin Beef Noodle
Ingredients
- 220 g Beef steak rump/sirloin/tenderloin
- ½ Bell pepper
- ½ Onion
- 3 cloves Garlic
- 2-3 Birds eye or hot chilli
- 2-3 Spring onions
- 120 g Dry wheat/egg noodles Or 220 g fresh noodles
Beef Marinade
- 1 tsp Sesame oil
- 1 tbsp Light soy sauce
- ¼ tsp Baking soda
- 1 tsp Sugar
- 2 tsp Corn starch(flour)
Stir Fry Sauce
- 1 tbsp Hoisin sauce
- 2 tbsp Oyster sauce
- 2 tsp Dark soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- 2 tbsp Light soy sauce
Instructions
- Cut beef steak into thin slices. Mix the beef slices well with the ingredients from the beef marinade list. Set aside and marinate for 15 minutes.
- Finely chop the garlic cloves. Cut pepper, onion, and chilies into thin slices. Cut the spring onions into 1″ pieces.
- In a small bowl add all the stir-fry sauce ingredients. Mix well and set aside.
- Boil the noodles per packet instructions, and drain the water out. Set aside.
- Heat the pan to medium-high heat, drizzle 2 tablespoons of oil. Add the marinated beef, flatten, and spread the beef in the pan. Let it sear the beef for about 2 mins till the beef get a nice color turn side and stir fry for another 1 minute.
- Push the beef to one side of the pan and add the chopped garlic. Stir well for a few seconds and add the chili slices and stir well.
- Add the noodles and vegetables. Pour the stir-fry sauce in. Mix well to combine all ingredients with high heat for 1-2 mins.
- Spicy Hoisin Beef Noodles are ready! Serve immediately!
9. Chinese BBQ Ribs With Hoisin Sauce
Ingredients
- 800 g ribs
- of black pepper
- 1 tbsp. toasted white sesame seeds for garnishing
- 2 cloves garlic finely chopped
- 1 tsp. cumin powder + 1 tsp. Chinese five spice powder as a dry dip mix optional
Marinating
- 2 tbsp. hoisin sauce
- 2 tbsp. light soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. Chinese cooking wine or rose wine
- 1 tbsp. honey,
- ¼ tsp. Chinese five-spice powder
- 1 thumb ginger sliced
Brushing
- 1 tbsp. honey,
- ½ tbsp. previous marinating sauce
- ½ tbsp. hot water
Instructions
- Pre-soak the ribs with clean water for 30 minutes. During the process, the clean water turns slightly pink or red. Change the water once after the first 10 minutes. Then drain completely.
- Whisk all of the marinating sauce in a bowl. Pour the marinating sauce into the ribs. Set aside for at least 4 hours or overnight in the fridge.
- Get a lined baking sheet, and place only the ribs in. Wrap the ribs with foil paper. Preheat oven to 180 degrees C.
- Place the baking sheet on the middle rack and roast for 40 minutes (depending on how soft you want the ribs to be). Take the upper foil off and then brush the honey water. Rise the oven temperature to 200 degrees C. Continue roasting for around 10 minutes until well colored.
10. Spicy Hoisin Pork Stir-Fry
This pork is marinated and stir-fried in a sweet and spicy hoisin sauce for a quick and easy dinner.
Ingredients
- 3/4 pound boneless pork
For the Marinade:
- 2 teaspoons Chinese rice wine
- 1 teaspoon soy sauce
- 1 pinch salt
- 1 pinch freshly ground black pepper
For the Sauce:
- 2 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 4 tablespoons water
For the Dish:
- 3 1/2 tablespoons oil, for stir-frying, or as needed
- 2 slices ginger
- 6 ounces fresh snow peas
- 1/4 teaspoon chile paste, optional
Instructions
- Gather the ingredients.
- Cut the pork into 1/2-inch cubes.
- Add the marinade ingredients and marinate the pork for 20 minutes.
- In a small bowl, mix together the hoisin sauce, soy sauce, and water. Set aside.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.
- Heat 1 1/2 tablespoons oil in the wok. Add the ginger and stir-fry until aromatic (about 30 seconds).
- Add the snow peas. Stir-fry for 1 minute.
- Season with salt, sugar, or soy sauce if desired, and stir-fry for 1 more minute.
- Push the snow peas up to the sides of the wok. Add the sauce in the middle. Heat briefly, then mix in with the snow peas.
- Add the pork back into the wok. Stir in the chile paste if using. Cook for another 30 seconds and serve hot.
