- 5 cups corn Chex Mix cereal
- 6 TBSP butter
- 1.5 TBSP hoisin sauce
- 1 TBSP soy sauce
- 1 tsp sriracha
- 1/4 tsp ground ginger
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1.5 Cups/one package/3 oz of Yaki Mochi
- 1.5 Cups/one package/3 oz of Sesame Bits
- 1/2 cup wasabi peas
I found the Yaki Mochi (which are soy flavored little crisps... yum!), Sesame Bits, and Wasabi Peas at our local Asian market. The brand I used was Hapi. If you can't find them, use something similar. There are other versions of soy crisps and sesame bits in the market.
- Preheat oven to 275 degrees
- Add butter, hoisin sauce, soy sauce and sriracha sauce to a microwave safe bowl. Microwave 35 seconds until melted. Stir well.
- Now add your ground ginger, onion powder and garlic powder. Again, stir well.
- In a large mixing bowl, add your Chex Mix, Yaki Mochi and Sesame Bits. Give them a toss so they're all mixed up.
- Now drizzle the buttter mixture over the Chex. Get your hands in there and really toss it so that every piece is covered.
- Pour your coated Chex Mix into a 9x13 glass baking dish.
- Bake for one hour, but take it out and stir the Chex Mix every 15 minutes. This helps to make sure that all of the pieces are well coated and crisping up nicely.
- After 1 hour, remove from the oven and let cool on paper towels.
- Once cool, put your Chex Mix in a bowl and toss with Wasabi Peas.
This was a great new twist on an old classic. The Wasabi peas gave it just enough heat while the hoisin sauce had a nice little sweet finish.