Hoisin Chicken Recipe: A Flavorful & Easy Dinner

INGREDIENTS

1/2 cup plus 1 tablespoon cornstarch, divided 1 cup water 3 tablespoons dry sherry 3 tablespoons cider vinegar 3 tablespoons hoisin sauce 4 teaspoons soy sauce 2 teaspoons instant chicken bouillon granules 1 broiler-fryer chicken (3 to 4 pounds), cut into pieces* Vegetable oil for frying 2 teaspoons minced fresh ginger 2 medium yellow onions, chopped 8 ounces fresh broccoli, cut into 1-inch pieces 1 red or green pepper, chopped 2 cans (4 ounces each) whole button mushrooms, drained Vermicelli (recipe follows, optional) Additional red pepper, cut into strips, for garnish * Cut each drumstick, thigh and breast half into three pieces. Cut each wing into two pieces.

PREPARATION:

1. Combine 1 tablespoon cornstarch, water, sherry vinegar, hoisin sauce, soy sauce and bouillon granules in small bowl; mix well. Set aside.
2. Place remaining 1/2 cup cornstarch in large bowl. Add chicken pieces; stir to coat well.
3. Pour oil into large skillet or wok to 1-inch depth. heat over high heat to 375°F. Add 1/3 of the chicken pieces, one at a time; cook until no longer pink in center, about 5 minutes. Drain chicken pieces on paper towels. Repeat with remaining chicken.
4. Remove all but 2 tablespoons oil from skillet. Add ginger to skillet; stir-fry 1 minute. Add onions, stir-fry 1 minute. Add broccoli, chopped bell pepper and mushrooms, stir-fry 2 minutes.
5. Stir cornstarch mixture; add to skillet. Cook and stir until sauce boils and turns translucent. Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes. Serve over hot vermicelli and grayish, if desired.

This recipe appears in: Chinese