Hoisin Glazed Chicken Cups are perfect for entertaining. Easy to make, and absolutely irresistible. These chicken cups are coated in a hoisin sauce glaze to make them extra flavorful. Plus check out out the tips to turn this into a stir-fry for busy weeknights!
This post is part of sponsored recipe development on behalf of Lee Kum Kee. All opinions are my own.
Appetizers are always a hit at any party. If you are anything like me, you can make a full meal on appetizers and are more than happy to do that often! There is just something about bite sized food and dips that just make life better.
This Hoisin chicken is so fun to make as an appetizer in phyllo cups or you can turn it into a stir fry and make it a dinner for busy weeknights.
This holiday season, I’m collaborating with Lee Kum Kee to put a tasty twist on traditional holiday fare. We eat a ton of Asian food throughout the rest of the year, so why not incorporate it during the holidays as well.
Five Spicy Pork Lo Mein has been a staple in our house for 15 years. Between the five spice powder and Lee Kum Kee Hoisin sauce it is pretty incredible. Lee Kum Kee Hoisin Sauce is an irresistibly delicious sweet sauce made from selected spices, soybeans and sweet potatoes. And it turns that lo mein, and these fantastic, poppable chicken cups, into something truly special.
What Do You Need For Hoisin Chicken
- Chicken Breast
- Sesame Oil
- Fresh Ginger
- Hoisin Sauce
- Salt and Pepper
- Phyllo Shells
- Sesame Seeds
How To Make Hoisin Chicken
- Start by arranging the phyllo shells on a baking sheet and baking them for 8-10 minutes, according to the package directions.
- Then start cooking the chicken. Season the chicken evenly with salt and pepper. Heat a skillet over medium high heat. Add the sesame oil to the pan, swirling to coat. Add the chicken and cook for 4-5 minutes until it is browned.
- Mix in the garlic and ginger and cook for about 1 minute until you can just start to smell it.
- Pour the hoisin sauce and water over the chicken and mix until it is well coated. Cook for 2-3 minutes until the sauce is thickened.
- Spoon the chicken into the hot phyllo shells, sprinkle with sesame seeds and chives. Serve immediately.
When you are making Asian food at home, getting the flavors right is key! Lee Kum Kee offers more than 200 authentic Asian sauces and condiments that use only premium-quality, non-GMO ingredients. I have to say the sesame oil pretty much makes a meal. It is the best, most flavorful sesame oil I have ever used.
These hoisin glazed chicken cups come together in just minutes. You really can’t get much easier.
How To Make It A Meal
If you want to turn this hoisin chicken into a stir fry that you can make any night of the week follow these simple steps!
- Double the amount of chicken used.
- Double the hoisin sauce and water to make more sauce.
- Add in whatever veggies you like. Broccoli, water chestnuts, snap peas, carrots etc.
- Serve everything over rice.
- When you are making Asian style cuisine, it cooks very quickly. So have all of your ingredients prepped and ready before you start. I like to measure out the hoisin sauce and water to have it ready. As well as have ginger and garlic chopped and ready as well.
- You can use chicken thighs in place of chicken breasts.
- If you like things sauce-y, you can double the sauce and make the chicken extra flavorful.
- Make it a meal! Follow the steps above to turn this into a stir-fry you can make any night of the week.
We are always making Asian inspired recipes at home. Like these Asian Noodle Bowls with Pork, and I love that Lee Kum Kee makes it easy for people to enjoy authentic, restaurant-quality Asian tastes and flavors at home.
More Fun Appetizer Recipes
- Baked Mexican Cheese Dip
- Cucumber Sandwiches
- Shrimp Summer Rolls
- Stuffed Mushrooms
- Sausage Wonton Cups
- Avocado Chicken Bites
- Philly Cheesesteak Sliders
- Cream Cheese Sausage Balls
- 1/2 pound Boneless Skinless Chicken Breast, cut into small pieces
- 2 teaspoons Lee Kum Kee Pure Sesame Oil
- 1 clove Garlic, minced
- 1/2 teaspoon Fresh Ginger, minced
- 1/3 cup Lee Kum Kee Pure Hoisin Sauce
- 1 tablespoon Water
- Salt and Pepper
- 30 Mini Phyllo Shells
- 2 teaspoons Sesame Seeds
- 2 teaspoons Chives, finely chopped
- Preheat oven to 350°F.
- Arrange phyllo shells on a baking sheet. Bake for 8-10 minutes until hot.
- Heat a skillet over medium high heat. Add sesame oil, swirling to coat. Season chicken with salt and pepper.
- Add chicken to pan. Cook for 4-5 minutes until browned. Add garlic and ginger, cook for 1 minute until fragrant.
- Pour hoisin sauce and water over the chicken. Mix until well coated. Cook for 2-3 minutes until sauce is thickened.
- Spoon chicken into phyllo shells.
- Sprinkle sesame seeds and chives over the top. Serve immediately.
To make this into a stir-fry double the chicken and sauce called for in the recipe. Add your favorite veggies and serve over rice.
Amount Per Serving Calories 339Total Fat 21gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 8gCholesterol 66mgSodium 734mgCarbohydrates 27gFiber 1gSugar 7gProtein 10g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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