Hoisin Glazed Chicken with Rice

Marinade In a bowl, combine hoisin sauce, dark soy sauce, mirin, rice wine vinegar, fish sauce, honey, brown sugar, and minced garlic. Mix well.

Marinating the Chicken Place chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it is well-coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, or overnight for best results.

Preheating the Oven Preheat the oven to 400°F (200°C).

Preparing the Chicken Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken skin-side up on a baking sheet lined with aluminum foil or parchment paper.

Baking the Chicken Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized.

Preparing the Rice While the chicken is cooking, rinse the jasmine rice under cold water until the water runs clear. Drain well.

Cooking the Rice In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.

Resting the Chicken Remove the cooked chicken from the oven and let it rest for a few minutes before serving. Slice the chicken if desired.

Serving Serve the hoisin glazed chicken over a bed of steamed jasmine rice. Garnish with sliced green onions and toasted sesame seeds. Enjoy!