Mary Berry Hoisin Chicken Recipe

This Mary Berry-inspired hoisin chicken is a simple oven-baked dish with a glossy, sweet and savoury sauce. Tender chicken thighs soak up the flavours of garlic, ginger, soy and hoisin as they cook. It is easy enough for beginners and takes about 45 minutes from start to finish, including a short rest before serving.

What Does Hoisin Chicken Taste Like?

Hoisin sauce gives the chicken a rich, gently sweet flavour, while soy sauce adds savoury depth. Fresh ginger and garlic balance the sweetness, and a little rice vinegar brightens the glaze. The chicken stays juicy inside, with lightly caramelised edges and plenty of sauce to spoon over rice.

This is a home-cooked interpretation inspired by Mary Berry’s approachable style, rather than a claim to reproduce a specific published recipe.

Ingredients

For the Chicken

• 600g boneless, skinless chicken thighs
• 1 teaspoon vegetable oil, for the baking dish

For the Hoisin Sauce

• 4 tablespoons hoisin sauce
• 1 tablespoon reduced-salt soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 garlic cloves, finely grated
• 2 teaspoons finely grated fresh ginger
• 2 tablespoons water

To Finish

• 2 spring onions, thinly sliced
• 1 teaspoon sesame seeds

Preparation and Cooking Time

• Prep time: 15 minutes
• Cooking time: 25 minutes
• Resting time: 5 minutes
• Total time: 45 minutes
• Servings: 4

How to Make Hoisin Chicken

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and lightly oil a shallow baking dish large enough to hold the chicken in one layer.
• Mix the sauce: In a bowl, stir together the hoisin sauce, soy sauce, rice vinegar, honey, garlic, ginger and water until evenly combined.
• Coat the chicken: Place the chicken thighs in the baking dish and pour the sauce over them. Turn each piece with tongs so it is coated, then arrange the chicken in a single layer.
• Bake the chicken: Bake for 20 minutes, then carefully turn the pieces and spoon the sauce over them. Return to the oven for another 5 to 10 minutes, until the thickest part of each thigh reaches 75°C on a food thermometer. The sauce should be bubbling and the chicken lightly browned.
• Rest briefly: Remove the dish from the oven and let the chicken rest for 5 minutes. This allows the juices to settle while the sauce cools slightly.
• Finish and serve: Spoon the cooked sauce over the chicken and scatter with spring onions and sesame seeds. Serve warm with your choice of rice and vegetables.

Tips for the Best Hoisin Chicken

How do I keep the chicken juicy?

Use boneless thighs of a similar size and arrange them in a single layer. Start checking their temperature after 25 minutes, as smaller pieces may cook faster.

Why is my sauce too thin?

Chicken releases juices as it cooks, so the sauce will be looser than the original mixture. For a thicker glaze, transfer the cooked sauce to a small saucepan and simmer for a few minutes, stirring until reduced. Keep an eye on it because the honey can catch.

How can I prevent the glaze from burning?

Keep the dish on the middle oven shelf and check it towards the end of cooking. If the sauce is browning too quickly, loosely cover the dish with foil while the chicken finishes cooking.

Can I adjust the sweetness?

Yes. Hoisin sauces vary in sweetness, so taste the mixed sauce before it touches the raw chicken. Reduce or omit the honey if you prefer a more savoury finish.

Serving Suggestions

• Serve over steamed jasmine or basmati rice to catch the sauce.
• Add steamed broccoli, pak choi or green beans for a fresh side.
• Slice the chicken and serve it with noodles and shredded cucumber.
• Offer lime wedges or sliced fresh chilli for extra brightness or heat.

Storage and Reheating

Room Temperature

Do not store cooked chicken at room temperature. Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking, or within 1 hour if the room is above 32°C.

Refrigerator

Keep the chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat until piping hot throughout, reaching 75°C in the centre. Add a splash of water if the sauce has thickened.

Freezing

Freeze cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat until the chicken reaches 75°C. For the best texture, add fresh spring onions after reheating.

Nutrition

Approximate values per serving, based on four servings and excluding rice or other sides:

• Calories: 270 kcal
• Carbohydrates: 15g
• Protein: 30g
• Fat: 9g
• Saturated fat: 2g
• Sodium: 550mg

Nutrition values are estimates and vary with ingredient brands, portion sizes and the amount of sauce served.

FAQs

Recipe Card

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