Hoisin Chicken Tacos & Wrap

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!

Please watch the video: