Hoisin Chicken Buns with Crispy Brussels Sprouts

Hoisin is a dark reddish-brown sauce with a sweet-and-salty flavor. It’s widely used in Chinese cooking. While variations exist, most versions include soy sauce and sugar. Hoisin sauce gives the chicken in this dish a bold flavor that’s infused in every bite.

This effortless cross between Pecking duck and pork buns delivers the romance, drama, and big flavor in a fraction of the time. Seriously!!! I love the way the bold components on the plate are deliciously balanced by the warm and fluffy goodness of traditional white steamed buns. This simple version combines tender pieces of roasted chicken and sweet and salty hoisin sauce (a sauce of soybeans, chile peppers and garlic). A comforting side of roasted Brussels sprouts tossed with a kicky vinaigrette brings tremendous depth to this amazing dish.

1 .Preheat oven to 450°F. Rinse Brussels sprouts and halve through roots. Rinse cucumber, halve lengthwise, then cut crosswise into ¼-inch slices. Halve lime. Rinse chicken and pat dry with paper towel. Divide buns evenly between 2 pieces of foil and loosely wrap to create 2 pouches.

2. On a foil-lined baking sheet, toss Brussels sprouts with ½ of sesame oil and pepper. Arrange cut-side down in a single layer, transfer to oven, and roast until browned and tender, 15-18 minutes.

3. While Brussels sprouts roast, heat remaining sesame oil in a medium pan over medium-high heat. Season chicken all over with ¼ teaspoon kosher salt and pepper. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-6 minutes per side. Remove from pan and using 2 forks or tongs, shred into bite-size pieces.

4. While chicken sears, place buns in oven to warm through, about 10 minutes. Meanwhile, whisk together hoisin sauce, soy sauce, and rice wine in a medium bowl to make sauce. In a separate large bowl, whisk together fish sauce, sugar, grapeseed oil, and juice of 1 lime to make vinaigrette.

5. Add shredded chicken to bowl with sauce and toss to coat. Add roasted Brussels sprouts to bowl with vinaigrette and toss to coat.

6. Fill warmed buns generously with hoisin chicken and cucumber slices. Enjoy with a side of Brussels sprouts alongside.

Prepared By: Chef Hanna Yurkovetskaya