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Mary Berry Hoisin Chicken Recipe
Saim Thour

Mary Berry Hoisin Chicken Recipe

Make this easy Mary Berry Hoisin Chicken Recipe with a rich sticky hoisin glaze, juicy chicken, and simple pantry ingredients. Perfect for weeknight dinners and ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 2 hours
Total Time 3 minutes
Servings: 5 People
Course: Main Course
Cuisine: Asian-Inspired, british
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 whole chicken about 1.5 kg or
  • 4 boneless skinless chicken thighs or chicken breasts
Marinade
  • 2 –4 tbsp hoisin sauce
  • 1 –3 tbsp light soy sauce
  • 1 –2 tbsp honey
  • 1 tbsp rice vinegar or white wine vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp freshly grated ginger
  • 2 tsp tomato purée
  • 2 tsp Chinese Five Spice Powder
For Cooking
  • 1 tbsp vegetable oil
  • Salt and black pepper
Garnish
  • Sliced spring onions
  • Sesame seeds

To Serve (Optional)

  • Chinese rice pancakes
  • Jasmine rice
  • Stir-fried vegetables
  • Cucumber salad
  • Lettuce cups

Equipment

  • Mixing Bowl
  • Measuring
  • Measuring Spoons
  • Roasting tin or baking dish
  • Frying pan (optional for searing)
  • Pastry Brush
  • Kitchen tongs
  • Meat thermometer (recommended)
  • Aluminum foil

Method
 

  1. Mix the hoisin sauce, soy sauce, honey, vinegar, sesame oil, garlic, ginger, tomato purée, and Chinese Five Spice Powder until smooth.
  2. Coat the chicken thoroughly with the marinade and refrigerate for 1–2 hours, or overnight for the best flavour.
  3. Preheat the oven to 200°C (180°C fan).
  4. Heat the vegetable oil and sear the chicken until lightly golden.
  5. Transfer to a roasting tin, brush with any remaining marinade, and roast until cooked through.
  6. Cover loosely with foil halfway through cooking to keep the chicken juicy.
  7. Rest for 15 minutes before slicing or carving.
  8. Garnish with spring onions and sesame seeds.
  9. Serve with rice pancakes, steamed jasmine rice, or stir-fried vegetables.

Notes

  • Chicken thighs stay juicier than chicken breasts.
  • Don't skip resting the chicken before carving.
  • Always cook chicken to an internal temperature of 74°C (165°F).
  • Fresh ginger and garlic provide the best flavour.
  • If using leftover marinade as a sauce, boil it first before serving.