Hoisin sauce is a Chinese dipping sauce that reminds me of a thick barbeque sauce. I wouldn't recommend using it alone but mixed with other ingredients, it makes a perfect sauce or marinade. I didn't have five spice powder. I improvised and made my own by grinding fennel seeds, cinnamon, cloves and peppercorns in the coffee grinder. When I am finished grinding, I run a piece of dry bread through the grinder to remove the spice residue.
What did you grill this Memorial Day weekend?
Five Spiced Chicken Breasts with Hoisin Glaze
Recipe courtesy of Cooking Light
- 3 1/2 cups water
- 1/3 cup kosher salt (such as Diamond Crystal)
- 3 tablespoons dark brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons five-spice powder
- 4 (6-ounce) boneless chicken breast halves
- 1 cup ice
- 2 tablespoons hoisin sauce
- 2 teaspoons dark sesame oil
- 2 teaspoons minced fresh ginger
- 1 1/2 teaspoons dark brown sugar
- 1 1/2 teaspoons low-sodium soy sauce
- 1/4 teaspoon five-spice powder
- Combine first 4 ingredients in a large bowl, stirring until salt and sugar dissolve. Stir in 2 tablespoons five-spice powder. Pour salt mixture into a large zip-top plastic bag. Rinse chicken with cold water. Add chicken and ice to bag; seal. Refrigerate 2 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.
- Combine hoisin sauce and next 5 ingredients (hoisin sauce through 1/4 teaspoon five-spice powder).
- Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.
- Place chicken, skin side down, on grill rack coated with cooking spray over medium heat side. Close lid; grill chicken 8 minutes on each side, brushing occasionally with hoisin sauce mixture. Place chicken, skin side up, on unheated side; brush with hoisin sauce mixture. Grill an additional 5 minutes or until done. Discard skin; serve immediately.
- 3 tablespoons cinnamon
- 2 teaspoons anise seeds (I didn't have these)
- 1 1/2 teaspoons fennel seeds
- 1 1/2 teaspoons szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
- 3/4 teaspoon ground cloves
- Combine all ingredients in blender or coffee grinder.
- Blend until finely ground.
- Store in airtight container.
- Keeps up to 2 months