Chinese Pancakes with Sticky Chicken
These pancakes require a little bit of effort to make but believe us, it’s 100% worth it. They are fantastic for a dinner that the whole family will enjoy. The pancakes can be cooked and frozen between sheets of baking paper; simply defrost them and pop them in a frying pan for a minute or two to warm up before serving.
How long will it take?
1 ¼ hours
What’s the serving size?
Makes 8 pancakes
What do I need?
- 4 cups plain flour, plus extra, to dust
- 1 ½ tsp salt
- 2 cups boiling water
- ½ cup cold water
- ¼ - ½ cup vegetable oil
- 1 cup finely sliced spring onions
- 2 Lebanese cucumbers, shaved into ribbons
- 2 carrots, shaved into ribbons
- Handful of coriander leaves
For the Sticky Chicken
- 300 g chicken breast, sliced into 3 even pieces
- 2 cloves garlic, minced
- 2 tsp ginger, grated
- ¼ cup kecap manis
- 2 tsp sesame oil
- 2 tbsp vegetable oil, for cooking
For the Sauce
- ¼ cup light soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 garlic clove, minced
- 1 red chilli, seeds removed and finely diced
- 1 spring onion, green part only, finely diced
How do I make it?
- Start by preparing the chicken. Combine the garlic, ginger, kecap manis and sesame oil in a large bowl and add the chicken. Cover and refrigerate.
- To make the pancakes; Add flour, salt, and boiling water to a large bowl. Stir to combine, add the cold water and mix until a sticky dough forms. Tip dough onto a lightly floured surface and knead until smooth but still slightly sticky. Place dough into a clean bowl, cover with clingfilm and set aside for 30 minutes to rest.
- Divide dough into 8 equal sized portions and roll each portion into a 15 centimetre round. Brush with a little of the vegetable oil and sprinkle with a pinch of spring onions, leaving a 1cm clear edge. Roll tightly into a long cylinder and then twist into a spiral to form a snail shape. Cover with a cloth and rest for 10 minutes. Repeat with remaining dough.
- Make the sauce by whisking all ingredients together in a small bowl. Cook the chicken and pancakes simultaneously.
- To cook the chicken; Preheat the oven to 180C. Drain chicken breasts and discard the marinade. Place a large frypan over medium-high heat and add the oil. Once hot, add the chicken and cook for 2-3 minutes on each side until lightly caramelised. Place in the oven and cook until cooked through. Remove from the oven, cover lightly with foil, and set aside to rest.
- For the pancakes; roll each dough spiral into a 20-centimetre round. Heat 1 tbsp of oil in a large frying pan over medium heat. Working one pancake at a time, cook until golden on one side, flip and cook the other side. Wrap in foil to keep warm and repeat for remaining pancakes.
- To serve, place a pancake on each plate. Slice chicken thinly and add to pancakes. Top with cucumber, carrot and coriander leaves, and drizzle with the dressing.
