Black Garlic Hoisin Chicken | East Asian

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Black Garlic Hoisin Chicken | East Asian

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Last week while I was in the grocery store, I spotted something unusual that I had never seen before: black garlic. I instantly snatched it up then began a quest to find what you can make with black garlic. As it turns out, black garlic recipes are few and far between on the internet, so I knew I really had to get crafty to highlight the black garlic, but still make something that tasted good.

Black garlic is slowly caramelized over several weeks until the cloves turn dark, soft and sticky. They taste of sweet, yet rich, garlic flavor with hints of molasses and honey. A staple in Asian cuisine, and with the East Asian theme for week 22, I finally knew what I had to make - black garlic hoisin sauce.

Many recipes for hoisin call for the use of black bean paste or fermented chili paste to give the hoisin sauce some thickness. For my version of hoisin, I used the black garlic to achieve this stick-to-the-spoon texture, along with some finely chopped ginger to add some sweetness and depth to the sauce.

Just stir together all of the ingredients until combined - for a smooth hoisin sauce, use a food process or blender. I pulsed mine for about 30 seconds to achieve my desired consistency, but if you the sauce with chunks, skip the blender; or an extra smooth hoisin, adjust the amount of time you whisk/blend the sauce to your personal preference.

Now how you use your hoisin sauce it up to you - I decided to use mine as a simmer sauce for some chopped up chicken breast. I quickly seared the chicken pieces on all sides, added some onions and peppers to the pan, then poured the hoisin into the pan and reduced the temperature to a medium low. Then I let the sauce thicken and bubble for about fifteen minutes, or until the chicken was cooked through.

This hoisin sauce gains a whole new depth of flavor from the black garlic. It brings dark, rich notes to the hoisin sauce, along with hints of delicious sweetness that can only be found in caramelized garlic. It can be served over rice, fish, pork or steak. If I ever see black garlic in my grocery again, I'm going to be sure to stock up.

Categories: Dinner , 52 Weeks of Cooking

Tags: Black Garlic , Garlic , East Asian , 52 Weeks of Cooking , Asian

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Black Garlic Hoisin Chicken | East Asian

Prep Time: 2 minutes

Cook Time: 15 minutes

Makes 2 servings black garlic chicken


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  • 10-20 cloves black garlic
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 2 tablespoons ginger, minced
  • 1 tablespoon rice vinegar
  • 1 lb chicken, cut into pieces
  • 1 tablespoon sesame oil
  • 1/2 cup chopped red and green pepper
  • 1/2 cup chopped white onion

Here's How:

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  1. Remove all skin from the black garlic cloves. Use the back of a fork to mash the garlic into a paste.
  2. For smooth hoisin sauce: use a food processor to blend the garlic paste with the soy sauce, honey, fish sauce, ginger, and rice vinegar. For a thicker hoisin sauce: whisk the paste into the other ingredients until it reaches the desired texture.
  3. Heat the sesame oil in a skillet over medium high heat. Add the chopped chicken to the skillet and sear on all sides until browned - about 1-2 minutes per side. Add the chopped veggies to the pan, saute for one minute.
  4. Pour the hoisin sauce over the chicken and vegetables. Reduce the temperature to medium low and let simmer for about 10-15 minutes, or until the chicken has cooked through. Serve with a large bowl of white rice and enjoy!


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