This is the second time I’ve cooked this dish and was surprised that after the first time I didn’t actually post the recipe for you guys to enjoy. My sincere apologies but here it is!
Most people associate Chinese pancakes with crispy duck and rightfully so! It’s delicious and the combination of shredded duck along with the sweetness of the hoisin sauce are truly an exceptional pairing. But after trying out shredded chicken with this delicious sauce, I’d have to say that this recipe is right up there.
I’d say it was a lot more straightforward in terms of cooking the chicken thighs over cooking duck. You simply add the thighs to the tray, pour over the sauce and roast.
There’s nothing tricky about this recipe and yet there’s something quite special about it. You don’t need to order an expensive takeaway to enjoy these delicious dishes, just follow this recipe and you’ll love it just the same!
- 5 tablespoons Hoisin Sauce
- 2 tablespoons Plum Sauce
- 1 tablespoon Honey
- 1 tablespoon Rice Wine Vinegar
- 400g Boneless Chicken Thighs (left whole)
- 1 Pack Chinese Pancakes
- ½ Cucumber (sliced into matchsticks)
- 1 Bunch Spring Onions (sliced into matchsticks)
- Start by mixing the hoisin, plum sauce, honey & rice wine vinegar into a small bowl.
- Pre-heat the oven to 200C (conventional) or 180C (fan-assisted).
- Place the chicken into a large enough roasting tin and add half of the sauce. Mix the sauce in well so that the thighs are fully covered.
- Roast for 25 minutes then remove and add the remaining sauce and cook for a further 25 minutes.
- After the time is up, remove the chicken thighs from the oven and place each thigh onto a clean chopping board. With two forks pull the chicken away into slices and return to the tray and mix with the remaining sauce.
- Meanwhile microwave or steam the pancakes then serve with the cucumber, spring onions and some extra hoisin sauce for each pancake.