I thought about naming this recipe “Poor Man’s Peking Duck”, but it is really far too delicious to be called a poor anything. The flavors are similar to Peking Duck but it is a much easier dish to make - and far less expensive!
If you should have leftovers, the chicken reheats well and is also delicious cold.
For the video demonstration, I used double the quantities listed below since we were going to a pot-luck supper.
Hoisin Chicken Tacos
10 (4- to 5-inch) flour tortillas
½ cup hoisin sauce
4 tablespoons soy sauce
4 tablespoons mild honey
2 tablespoons minced peeled fresh ginger
2 teaspoons rice vinegar ( dry sherry makes a good substitute)
4 garlic cloves, minced
¼ teaspoon cayenne
1 ½ lb skinless boneless chicken thighs (about 6)
½ a cucumber, seeds discarded and cut into thin slivers
3 scallions, trimmed and cut into thin diagonal slices.
Preheat broiler and lightly oil rack of a broiler pan. Or grill outside.
Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1½-quart saucepan.
Toss chicken with ¼ cup in a large plastic bag to coat, and marinate for about an how. Broil 2 to 3 inches from heat, turning once, until cooked through and deep golden, about 10 minutes. A thermometer insterted into a thick part of the thigh should register 170 degrees. Transfer to a cutting board and let stand, uncovered, 5 minutes.
Boil sauce until slightly thickened, about 2 minutes, and simmer, stirring, 2 minutes.
While chicken is resting, put tortillas in a single layer in a dry skillet or griddle to warm. You can keep them warm wrapped in a clean dish towel.
Cut chicken crosswise into ¼-inch-thick slices.
To eat, wrap up chicken, sauce, cucumbers, and scallions in tortillas.
NOTE: You can use larger tortillas and make a wrap!
To eat, wrap up chicken, sauce, cucumbers, and scallions in tortillas.
