Hoisin Chicken, Three Ways — From Nourishing Bowls to Bao Buns

Sweet, savoury, and irresistibly sticky — this slow-roasted hoisin chicken is the kind of recipe you’ll make once and reinvent all week. Start with the base dish: tender chicken thighs in a glossy hoisin sauce, lightly scented with ginger and a hint of five spice (optional). Then turn leftovers into two more quick, flavour-packed meals — fresh lettuce cups and soft bao buns. The pillowy bao buns make brilliant party food to pass around with drinks, while the crisp lettuce cups are a light, elegant starter. Simple, versatile, and beautifully satisfying.

The Base Recipe — Slow-Roasted Hoisin Chicken Bowl with Quinoa, Broccoli & Edamame

Serves: 4  Prep Time: 15 minutes  Cook Time: 2 hours

Ingredients

For the chicken

• 4 bone-in chicken thighs, skin on
• ⅓ cup (about 80ml) hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar or rice wine
• 1 tbsp sesame oil
• 2 tsp agave syrup
• 2 garlic cloves, finely grated
• 1 tsp fresh ginger, grated
• ¼ tsp Chinese five spice (optional)
• Sea salt and black pepper, to season

For the bowl

• 1 cup cooked black and white quinoa
• 1 cup broccoli florets
• 1 cup edamame beans (frozen)
• 1 garlic clove, finely grated
• 1 tsp light sesame oil (or a neutral oil such as olive or rapeseed)
• ½ tsp toasted sesame oil, for finishing (optional)
• Spring onions, finely sliced
• Sesame seeds, for garnish

Method

1. Marinate the chicken

Whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, agave syrup, garlic, ginger, and five spice if using.

Season lightly with salt and pepper, add the chicken thighs, and coat well.

Cover and marinate for at least two hours, or overnight for deeper flavour.

2. Roast gently

Preheat the oven to 140°C fan (160°C conventional).

Arrange the chicken skin-side up on a roasting tray and brush over any remaining marinade.

Cover loosely with foil and roast for 1½ hours.

Remove the foil and roast uncovered for a further 15 minutes, basting once or twice until the glaze is thick and glossy.

3. Prepare the base

Cook the quinoa according to packet instructions and set aside.

4. Stir-fry the greens

Heat 1 tsp oil in a large frying pan or wok.

Add the garlic and cook for 20–30 seconds until fragrant.

Add edamame and broccoli, tossing gently for a few minutes until bright green and just tender.

Season with a pinch of sea salt and drizzle of toasted sesame oil.

5. Assemble the bowls

Divide the quinoa between bowls, top with the stir-fried greens, and place the hoisin chicken on top.

Spoon over a little of the reduced pan sauce.

Garnish with sliced spring onions and sesame seeds.

🥬 Hoisin Chicken Lettuce Cups

Light, fresh, and full of crunch — these lettuce cups make perfect appetisers or quick weekday lunches.

Ingredients

• Shredded hoisin chicken (from base recipe)
• 1 carrot, grated
• ½ cup shredded red cabbage
• A few coriander leaves
• 1 spring onion, finely sliced
• Baby gem or iceberg lettuce leaves, separated
• Sprinkle of sesame seeds

Method

1. Warm the shredded chicken slightly if chilled.
2. Arrange lettuce leaves on a platter and spoon in the chicken.
3. Top with carrot, cabbage, spring onion, and coriander.
4. Sprinkle with sesame seeds and serve immediately.

Optional: drizzle with a little extra hoisin or chilli oil for added flavour.

🍞 Hoisin Chicken Bao Buns

Soft, pillowy buns filled with glossy hoisin chicken and crisp vegetables — comforting yet light.

Ingredients

• Shredded hoisin chicken (from base recipe)
• 6–8 bao buns (store-bought or homemade)
• Cucumber and carrot ribbons or matchsticks
• Spring onions, finely sliced
• Toasted sesame seeds

Method

1. Steam bao buns according to packet instructions until soft and fluffy.
2. Fill each bun with a spoonful of shredded hoisin chicken.
3. Add cucumber, spring onion, and pickled carrot.
4. Sprinkle with sesame seeds and serve warm.

Tip: Add a smear of vegan mayonnaise or sriracha for extra richness.

🌿 Chef’s Tip

The beauty of this recipe lies in its flexibility.

Make a double batch of chicken on Sunday, then turn leftovers into quick weekday meals.

Each dish feels unique — one comforting, one light, one indulgent — yet all share the same deliciously sticky hoisin glaze and hint of spice.