Hoisin Chicken with Pickled Cucumber Salad (2024)

Scale

For the chicken

• 1 1/2 – 2 pound chicken drumsticks
• 1/2 cup hoisin sauce
• 2 stalks scallions (roughly chopped)
• 2 cloves garlic
• 1 thumb size ginger (peeled and roughly chopped)
• 1 tablespoon sriracha sauce
• juice of 1 lime
• 1 1/2 tablespoon rice wine vinegar

For the salad

• 1/4 cup rice wine vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1 English cucumber (finely sliced)
• 1 shallot (finely sliced)
• 1/4 cup cilantro

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1. Preheat oven to 375ºF.
2. Put chicken drumsticks in a large bowl and season with salt and pepper.
3. Put hoisin sauce, scallions, garlic, ginger, sriracha sauce, lime juice and rice wine vinegar in a blender and blend until smooth. Pour half of the sauce on top of the drumsticks and reserve the other half for later.
4. Let the chicken marinade for 20 minutes.
5. Line a cooking tray with non stick foil and lay chicken drumsticks on top. Brush sauce on top (from the marinade, NOT the reserved sauce) and bake for 15 minutes. Take the tray out of the oven, turn the drumsticks over and brush with sauce again. Bake for another 15 minutes.
6. Turn the oven to broil, brush a little more sauce on the chicken and broil on each side for 3-5 minutes, until the skin is golden brown. Alternatively, you can transfer the chicken drumsticks on to a grill pan and grill each side for a few minutes, until charred marks appear.

For the pickled cucumber salad

1. Put cucumber and shallot in a bowl and set aside.
2. In a small pan over medium heat, add rice wine vinegar, sugar and salt and cook until sugar has melted (about 2 minutes). Pour sauce over the cucumber and shallot and toss to coat evenly.

Assembling

1. Serve hoisin chicken with reserved hoisin sauce, to use as a dipping sauce. Top with cilantro and a small handful of pickled cucumber salad.
2. Serve with white rice.