Ingredients
1 (1 1/2-pound) Cornish hens
Vegetable oil, for frying
1/2 cup hoisin
1/4 cup honey
1/2 teaspoon red pepper flakes
1/4 cup scallions, sliced
Method
Sources
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Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Directions Preheat oven to 350 degrees F. In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F. Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F. Remove the hen from the oil and drain on a paper towel. Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping. Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes. Recipe courtesy Aaron McCargo Jr.