Food Network
Home> Recipes> Chicken>
Hoisin-Glazed Roast Chicken Recipe

Hoisin-Glazed Roast Chicken

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest

  • on July 31, 2012

    Flag

    It was good. Not worth all of the time it takes though and the skin was not crispy enough for me. Next time I will make the chicken by pan-frying so that it is crispy and I will make the sauce on the side and pour it over the chicken right before serving.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 13, 2011

    Flag

    I haven't made this yet, but I have to defend The Mom Chef. The recipe does, in fact, call for 1/4 cup. I'm glad someone idicated it needs more liquid.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 11, 2011

    Flag

    To The Mom Chef....The recipe calls for 1/4 inch of water, not 1/4 cup. :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 11, 2011

    Flag

    I haven't made it yet but I am going to! It looks fantastic. Never worked with five star before or sezuchuan peppercorns? Any advice?
    Thanks!! Wish there was a video for this one.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 05, 2011

    Flag

    I have not made yet but would like to ask bunnyloves if she used the same temperature and cooking times when she used the boneless thighs.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 22, 2011

    Flag

    This was excellent, especially considering how simple it is. Add more water like TheMomChef recommends. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 03, 2011

    Flag

    This is SO good! I marinated the chicken for 4 hours and baked it in the marinade because I was using boneless, skinless thighs. This is totally addictive, everyone loved it and I was asked to make it again next week. I covered the chicken for the first 35 minutes and then uncovered. The sauce was perfect!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2011

    Flag

    The hoisin glaze for this is outstanding. The only concern I had was the amount of water used in the baking sheet. 1/4 cup is barely enough to keep the glaze from burning on the pan. I recommend 1/2 cup instead. Otherwise, it was wonderful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.