# CRISPY CHICKEN PANCAKES

A recipe for crispy chicken pancakes with cucumber and spring onion.

- Servings: 2 servings
- Total time: 70 min
- Cuisine: Chinese
- Category: Breakfast
- Language: en

## 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

## Instructions

1. Slice the cucumber into thin strips.
2. Finely shred the spring onions.
3. Place coriander seeds, chili flakes, and salt into a mortar and pestle.
4. Grind the spices until coarsely ground.
5. Transfer the ground spices to a mixing bowl and add a generous amount of dark sauce.
6. Add chicken legs to the bowl and mix to evenly coat all over.
7. Place the seasoned chicken legs on an oven tray.
8. Roast the chicken in the oven until tender and crispy.
9. Remove the bones from the cooked chicken.
10. Slice or shred the chicken meat.
11. Place the sliced chicken on a plate.
12. Heat the Chinese pancakes.
13. Spread a spoonful of sauce on a pancake.
14. Add slices of chicken to the pancake.
15. Top with cucumber and spring onion strips.
16. Fold the pancake to create a wrap.

## Equipment

- cutting board
- knife
- mortar and pestle
- mixing bowl
- oven tray
- oven
- plate
- chopsticks

## 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.

## Source

- Original video: https://www.instagram.com/reel/DN5MC2PDs1R/?igsh=dGEzcmwxcmJhY3Nl
- Recipe page: https://www.cliprecipe.com/recipe/206090a0-8cc4-4eb1-b58c-811bd6e0056f
- Extracted: 2025-08-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt