Hoisin Chicken with Quick Pickled Veg and Green Onion Pancakes
This sweet and savoury hoisin chicken served with quick-pickled cucumbers and carrots, and green onion pancakes is the ultimate dish to impress your guests at your next dinner party!
SERVES
4
Ingredients
Green Onion Pancakes
- 1 ½ cups flour
- ½ teaspoon kosher salt
- ¾ cup boiling water
- 4 green onions (green parts only), thinly sliced
- 2 tablespoon toasted sesame oil
Hoisin Chicken
- 6 to 8 boneless (about 450 g) skinless chicken thighs
- Kosher salt to season
- 1 ½ teaspoon Chinese five spice
- 2 teaspoon toasted sesame oil
- 1 teaspoon canola oil
- 1/3 cup hoisin sauce
- 2 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoon grated fresh ginger
- 2 garlic cloves, grated
- 3 tablespoon toasted sesame seeds
Pickled Vegetables
- 3 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- ½ english cucumber, thinly sliced
- 2 to 3 green onions, thinly sliced
To Serve
- Sriracha
- Toasted sesame seeds
- Red chili, sliced
- Cilantro
- Roasted peanuts, crushed
Directions
For the Pancakes
- Combine the flour and salt in a large bowl and make a well in the centre. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured work surface and allow it to cool slightly.
- Knead the dough until smooth, about 2 minutes, adding more flour if needed. Cover with a clean kitchen towel to rest for 30 minutes.
For the Chicken
- Meanwhile, preheat your oven to 375°F (190°C). Place a large non-stick skillet over medium high heat. Pat the chicken dry with a paper towel. Season with salt and scatter with the five spice. Add the sesame and canola oil to the pan and sear the chicken for 3 to 4 minutes per side or until golden brown.
- Remove the chicken from the skillet, transfer to a sheet pan.
- Whisk together the hoisin, soy, vinegar, ginger, garlic and toasted sesame seeds in a small bowl. Drizzle over the chicken then transfer to the oven.
- Cook for 15 to 18 minutes or until the glaze has thickened and the internal temperature of the chicken is 165°F (75°C).
For the Pickles
- Whisk together the vinegar, honey, fish sauce, soy sauce, sesame oil and sesame seeds in a large bowl.
- Add carrots, cucumbers and green onions. Toss to coat and set aside.
Time to Cook the Pancakes
- Place a stainless steel or cast-iron skillet over medium-high heat. Lightly dust a work surface with flour. Cut the dough into 16 equal pieces, cover with a clean kitchen towel to keep moist.
- Slightly flatten a piece of dough into an oval approximately 10cm x 5cm (about 4 x 2-inches) and scatter about a teaspoon of green onions to cover the surface. Roll dough up starting at one long side to form a tight cylinder. Coil the cylinder into a tight spiral, resembling something like a tiny cinnamon bun and gently press dough in your hand again to form a small disc. Return the now green onion-filled dough under the towel to rest, while you prepare the other pieces in the same way.
- Roll out a disc into a very thin circle on the floured work surface, approximately 12 to 14 cm (5 to 6-inch) round. Lightly oil both sides with sesame oil.
- Add to the heated pan and cook for about 30 seconds per side. Transfer to a plate and cover with a clean kitchen towel to keep warm while you continue to roll and cook the remaining pancakes.
To serve
- Slice the chicken into 1 cm (about 1/2-inch) thick slices and transfer to a platter along with the pickles and green onion pancakes. Serve with sriracha, toasted sesame seeds, sliced red chili, cilantro, and crushed roasted peanuts. Enjoy!
