Chinese Chicken with Pancakes

Gather friends and tuck into this delicious Chinese classic - by Amy Sinclair

Chinese Chicken with Pancakes

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A twist on a takeaway favourite using chicken instead of duck – perfect for a Friday night in.

Ingredients

5 tbsp hoisin sauce, plus extra to serve

2 tbsp plum sauce

1 tbsp honey

1 tbsp rice vinegar

8 chicken thighs, skin on

20 Chinese pancakes (available from Waitrose or Asian supermarkets)

1 cucumber, cut into quarters lengthways, then into matchsticks

bunch spring onions, cut in half lengthways, then into matchsticks

Method

Heat oven to 200C/180C fan/ gas 6. Mix the hoisin, plum sauce, honey and rice vinegar, then season with a little salt. Arrange the chicken in a roasting tin and brush over half the sauce. Roast for 25 mins, then spread over the remaining sauce and roast for another 25 mins.
Once the chicken is cooked, steam the pancakes following pack instructions. Shred the chicken, then drizzle over the pan juices and serve with the pancakes, cucumber, spring onions and extra

PER SERVING

461 kcals • fat 18g • saturates 4g • carbs 42g • sugars 12g • fibre 3g • protein 30g • salt 1.2g

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.