Hoisin-Cognac Glazed Crispy Quarter Leg Chicken with French Fries
Experience the unique flavors of Hoisin-Cognac Glazed Crispy Quarter Leg Chicken alongside perfectly roasted French fries, a delightful twist on classic comfort food. This recipe fuses Asian-inspired glaze with classic roasted chicken to create a dish packed with flavor, complemented by the crunchy texture of homemade fries. The combination of crispy chicken skin with a savory-sweet glaze is sure to become a family favorite. Let’s dive into how you can create this delicious meal yourself.
Why You Will Love This Recipe
This dish is not only easy to prepare, but it’s also versatile, allowing for modifications to suit your taste preferences. The Hoisin-Cognac glaze adds depth and richness, balancing the savory flavor of the chicken with a hint of sweetness and spice. The crispy quarter leg chicken provides a satisfying crunch, while homemade French fries offer a classic side that everyone loves. Plus, it’s perfect for gatherings, ensuring you impress your family and friends with your culinary skills.
Pro Tips for Making Hoisin-Cognac Glazed Crispy Quarter Leg Chicken
– Patience is key: Allow the chicken to rest in the fridge after seasoning; this promotes moisture loss and results in crispy skin.
– Use a wire rack: Elevate your chicken in the oven on a wire rack for even heat circulation, leading to perfectly crispy skin.
– Pre-soak the fries: Soaking the potato sticks helps remove excess starch, contributing to a crispier texture once roasted.
Ingredients
Gather all the ingredients to ensure a smooth cooking process. Below is a detailed list of what you will need for the chicken, glaze, fries, and garnishing.
For the Chicken:
- 4 chicken leg quarters (thigh and drumstick)
- 1 tbsp baking powder (for crisp skin)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp neutral oil
For the Hoisin-Cognac Glaze:
- 1/4 cup hoisin sauce
- 2 tbsp Cognac or brandy
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1/2 tsp five-spice powder (optional)
- 1 tbsp butter (to finish)
For the Fries:
- 2 large russet potatoes, cut into 1/2-inch sticks
- 2 tbsp duck fat or olive oil
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1 tbsp chopped parsley
- 1 garlic clove, minced (optional)
Garnish:
- Toasted sesame seeds
- Sliced scallions
Instructions
Step 1: Begin with the crispy roast chicken. Pat the chicken dry with paper towels to remove any moisture, which helps achieve that coveted crispy skin. In a bowl, mix the chicken leg quarters with baking powder, salt, black pepper, and neutral oil until evenly coated. Let the seasoned chicken sit uncovered in the refrigerator for at least one hour for extra-crispy skin.
Step 2: Preheat your oven to 425°F (220°C). Place the marinated chicken on a wire rack over a baking sheet, ensuring that air can circulate around it for even cooking. Roast the chicken in the preheated oven for about 45-50 minutes, or until the skin is a deep golden brown and the internal temperature reaches 165°F (74°C).
Step 3: While the chicken roasts, prepare the Hoisin-Cognac glaze. In a small saucepan, combine the hoisin sauce, Cognac, honey, soy sauce, minced garlic, grated ginger, rice vinegar, and five-spice powder. Bring to a simmer over medium heat, stirring occasionally until the glaze thickens, about 5 minutes. Once thickened, remove from heat and whisk in the butter until melted and glossy. Set aside.
Step 4: When preparing the fries, start by soaking the cut potato sticks in cold water for 30 minutes. This step removes excess starch and contributes to a crispier fry. After soaking, drain and pat the fries dry with a towel. Toss the fries in duck fat (or olive oil), salt, and smoked paprika until evenly coated.
Step 5: Spread the fries in a single layer on a baking sheet. Roast them in the oven at the same temperature as the chicken, for about 25-30 minutes, flipping halfway through cooking to ensure they are evenly crispy and golden brown. Optionally, toss the hot fries with chopped parsley and minced garlic right after baking for added flavor.
Step 6: When the chicken is fully cooked, remove it from the oven and generously brush the Hoisin-Cognac glaze all over the crispy chicken legs. Garnish with toasted sesame seeds and sliced scallions for added freshness and visual appeal.
Step 7: Serve the glazed chicken hot alongside the crispy French fries, with extra glaze on the side for dipping. Enjoy your deliciously flavored Hoisin-Cognac Glazed Crispy Quarter Leg Chicken!
FAQs
Can I use other cuts of chicken for this recipe?
Yes, you can use similar cuts like chicken thighs or drumsticks. Just adjust cooking times accordingly for smaller pieces.
How do I store leftovers from this dish?
Store any leftover chicken and fries in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I prepare the glaze in advance?
Absolutely! You can make the Hoisin-Cognac glaze ahead of time. Store it in a sealed container in the refrigerator for up to a week. Warm it up before serving.
Is there a substitute for Cognac in the glaze?
You can replace Cognac with brandy or even omit the alcohol entirely for a non-alcoholic version, though the flavor profile will change slightly.
What type of potatoes works best for fries?
Russet potatoes are ideal for fries due to their high starch content, which results in a crispy exterior and fluffy interior.
Conclusion
Creating Hoisin-Cognac Glazed Crispy Quarter Leg Chicken with French Fries is a delightful way to experiment with flavors and textures in your cooking. With relatively simple steps, you can create a restaurant-quality dish that is sure to impress. Enjoy the savory glaze and crunchy chicken paired with homemade fries for a meal that defines comfort food. Whether for a family dinner or a celebration, this recipe is sure to become a staple in your kitchen.