CRISPY CHICKEN PANCAKES
Directions
- 1Slice the cucumber into thin strips.
- 2Finely shred the spring onions.
- 3Place coriander seeds, chili flakes, and salt into a mortar and pestle.
- 4Grind the spices until coarsely ground.
- 5Transfer the ground spices to a mixing bowl and add a generous amount of dark sauce.
- 6Add chicken legs to the bowl and mix to evenly coat all over.
- 7Place the seasoned chicken legs on an oven tray.
- 8Roast the chicken in the oven until tender and crispy.
- 9Remove the bones from the cooked chicken.
- 10Slice or shred the chicken meat.
- 11Place the sliced chicken on a plate.
- 12Heat the Chinese pancakes.
- 13Spread a spoonful of sauce on a pancake.
- 14Add slices of chicken to the pancake.
- 15Top with cucumber and spring onion strips.
- 16Fold the pancake to create a wrap.
Ingredients
- 2 Whole Chicken Legs
- 1 tbsp 5-Spice
- 1 tsp Honey
- 1 tsp Oil
- 1 tbsp Salt
- 1 tsp MSG
- 1 tsp Sichuan Peppercorns
- 1 tsp Coriander Seeds
- 1 tsp Fried Garlic
- 1 Whole Cucumber
- 2 Spring Onions
- 100 g Hoisin Sauce
- 25 Sriracha
- 10 Chinese Pancakes
Equipment
cutting boardknifemortar and pestlemixing bowloven trayovenplatechopsticks
Tips
- If using whole spices, coarsely grind in a pestle and mortar.
- Remove the bones from the chicken, they should just pull out.
- Microwave the pancakes for 45 seconds.
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