Sticky Hoisin Chicken

- Recipe by Adrian Martin -

Two chicken fillets, diced

4tbsps soy sauce

100g flour

100g cornflour

1tsp baking powder

Oil for shallow frying

Leftover long-grain rice

Half a red pepper sliced

Two cloves of garlic chopped

5/6 spring onions chopped

One red chilli sliced

Zest and juice of half a lemon

2tbsps oyster sauce

3-4 tbsps. of hoisin sauce

1tsp Chinese 5-spice

Sea salt


Preheat the oil in a deep frying pan or skillet for frying throw chicken.

Start by adding soya sauce to the chicken in a bowl and then mix the flour, cornflour and baking powder together in another. Mix the chicken into the flour until it’s coated and then fry in the oil until nice and crispy.

Finish cooking the chicken on a tray in the oven at 180C for five to 10 minutes depending on the size.

Make the fried rice by frying the peppers and garlic. Add the leftover rice and spring onions along with the lemon zest, juice, some oyster and soya sauce.

Coat the chicken in the Hoisin sauce along with 5-spice and salt and then serve it all up!


Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.

He runs the Mayflower restaurants in Dublin and Camden, London.


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