Crispy Baked Chicken with Hoisin

Is it good? Is it worth the time and expense? These are the questions I ask before posting a recipe like this easy crispy baked chicken. I can describe this dish with all kinds of mouth-watering adjectives, but does it bring you joy?

It's crispy on the outside. It's juicy on the inside with a powerhouse of Asian flavor. I think it is good. It's definitely worth the time. I mean what could be easier than a sheet pan hoisin chicken using a few pantry staples?

Simple ingredients add value

Nothing fancy about these ingredients. I imagine you already have most of them in your fridge and pantry. If you prefer not to use wine you can substitute a mix of chicken broth and lemon juice. You need a bit of acidity to balance the sweetness of the hoisin sauce.

How to make crispy baked hoisin chicken

• Start by seasoning the chicken with salt and pepper and then marinating in the wine and hoisin sauce.
• While the chicken is marinating make the seasoned panko crumbs. Just combine all the crumb ingredients in a food processor to blend. You can use store-bought or homemade panko.
• Press the crumbs onto the top of each chicken thigh. Use it all.
• Bake on a foil lined sheet pan for 30 minutes at 350F. Then under the broiler for an extra-crispy crumb coating.

Pro tip: Toss some fresh green beans or broccoli with a bit of oil and roast along side this Asian-inspired baked chicken recipe to complete the meal.

Pro tip: Experience tells me for an extra crispy topping place the chicken under the broiler for just 30 seconds to a minute.

Lisa Keys

Crispy Baked Chicken

5 from 1 vote

Asian inspired chicken thighs baked to crispy perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marinade 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: dinner, main, Main Course

Cuisine: Chinese

Calories: 344

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 4 chicken thighs boneless, skinless
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons hoisin sauce
• 2 tablespoons dry white wine

Crumbs

• 2 garlic cloves
• 1 tablespoon packed cilantro leaves
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup panko
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil

Equipment

• 1 sheet pan
• 1 food processor

Method

 

1. Heat oven to 350F. Line a rimmed baking sheet with foil. Coat foil with no-stick spray or grease lightly with oil.
2. Season chicken with salt and pepper. Place chicken in a shallow dish or zippered plastic bag.
3. In small bowl, whisk hoisin and wine until blended. Pour marinade over chicken, turning to coat. Cover and set aside while preparing crumbs.

Crumbs

1. Place garlic, cilantro, salt and pepper in food processor fitted with steel blade. Process until garlic is minced.
2. Add panko, lemon, zest, olive oil and sesame oil and pulse 3 or 4 times or util the crumbs are moist. Pour mixture onto a flat plate or foil covered surface.
3. Press the top side only of each piece of chicken into the crumbs so the crumbs adhere to the chicken.
4. Transfer chicken, crumb side up to prepared baking sheet.
5. Sprinkle any remaining crumbs evenly over the chicken and gently press.
6. Bake chicken for 30 minutes or until cooked through.
7. Turn on the broiler and crisp crumbs for a about 1 minute or until golden brown.

Notes

For easier clean-up use a mini food processor and crumb the chicken on a piece of aluminum foil.
If you don't have a broiler the chicken crumbs can get more brown by increasing the oven to 400F. the last 5 minutes of baking time.
Chicken can be served hot, warm or at room temperature.

Please let me know if you think this recipe is good and worth it. I hope you shared it with someone who brings you joy. Never forget that the food is transient, but the memories made around the table are forever.