Sticky Hoisin Chicken And Noodles. Mix in the hoisin sauce until evenly coated. Preheat the oven to 180C.
2 12 lbs chicken wings tips removed and drumettes and flats separated 1 Tbsp vegetable oil 1 Tbsp Chinese 5 spice pinch salt and pepper dash cayenne pepper 13 cup Hoisin sauce 14 cup blackberry jam or preserves. Bring to a boil and simmer over heat for 5 minutes. Cut the chicken fillets into bite-sized pieces with a knife or scissors and put in a bowl.
Cook the chicken according to package instructions.
Add noodles to water in last 3 minutes of cooking time or as long as the package dictates. Scoop out of the pan with a slotted spoon and add the rest of the oil spring onions ginger and pepper. Cook the chicken in a hot pan or skillet until golden brown on all sides then remove from the pan and set aside. Heat 1 tbsp of the groundnut oil in a wok or large frying pan add the chicken and cook until golden all over.
