Peking chicken pancakes

This is my quick and simple take on the iconic Peking duck pancakes. Using chicken Maryland gives that crispy skin and juicy texture while saving on cook time.

• serves

  4

• prep

  15 minutes

• cook

  50 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream free On Demand

The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 5 tbsp hoisin sauce, plus extra to serve
• 2 tbsp plum sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• A pinch salt
• 4 chicken Marylands, skin-on
• 20 frozen Peking duck pancakes, microwaved or steamed
• Cucumber matchsticks, thinly sliced spring onion, to serve

Instructions

1. Preheat the oven to 180°C (fan-forced). In a medium bowl, combine the hoisin sauce, plum sauce, honey, rice vinegar and a pinch of salt. Mix well to combine.
2. Place the chicken onto a baking tray lined with baking paper and brush with half the sauce. Roast for 20-25 minutes, then brush with the remaining sauce. Roast for a further 20-25 minutes, or until cooked through. Remove the chicken from the heat, then allow to cool slightly, then shred the chicken, drizzling over the juices from the baking tray.
3. Serve the shredded chicken with the Peking duck pancakes, cucumber matchsticks, spring onion and extra hoisin sauce if desired.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.