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Oh boy - this hit the spot! I doubled the marinade & used it on 8 bone-in chicken thighs. Was a bit short on rice vinegar so added the juice of a lime that needed a home. Marinated about 4 hours & boiled the leftover marinade in the microwave. This made wonderful chicken with a fantastic glaze. The sauce with the grated ginger was the perfect sauce. Dh kept talking about how delicious & tender the chicken was (sopped it liberally with the boiled marinade as directed). Served with mixed vegies (lots of broccoli) & basmati rice. Thank you Sue L for a recipe we'll be using when friends come down (& for just ourselves too!)!

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Buster's friend July 05, 2009

This dish was different~ I chose to boil instead of frying the fun came out good. A nice summer dish.

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BLUE ROSE June 01, 2008

Easy to prepare and very tasty. Instead of noodles, I served the chicken over Japanese rice and added sliced green onions on top.

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fryecd September 12, 2006

Really enjoyed the flavor of this chicken. I used boneless, skinless breasts (4) and followed recipe as written. The only thing I'd change next time is to serve over rice, as my family didn't really care for the texture of the mai fun. Thanks for posting!

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Parrot Head Mama January 11, 2006

I made this wonderful chicken because I was looking for ways to use up some hoisin sauce I've had for a while and I am so glad I did. Although I subsituted white wine vinegar for the rice vinegar we enjoyed this chicken very much and will be making it again -- grilling the chicken next time because due to weather I ended up cooking the chicken in the oven (at 350-degrees F for 45 minutes). Thanks for sharing!

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ellie_ June 29, 2004
Grilled Hoisin Chicken with Mai Fun