Chinese Crispy Chicken Pancakes
Chinese Crispy Chicken Pancakes



  • 5 tbsp hoisin sauce
  • 2 tbsp plum sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 8 skin-on chicken thighs
  • 20 Chinese-style pancakes
  • 1 cucumber, cut into matchsticks
  • Bunch of spring onions, shredded
  • Heat the oven to 200C. Mix the sauces, honey and vinegar, and season with a pinch of salt. Lay the chicken thighs in a roasting tin and brush with half the sauce, then roast for 25 mins. Spread over the remaining sauce and roast for 25 mins more.
  • Steam the pancakes according to packet instructions. Shred the chicken, drizzle over the pan juices, and serve with the cucumber, spring onions, pancakes and some extra sauces for dipping.
50 mins
4 serving

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