| Portions |
|---|
| 3-4 |
Ingredients
Chicken & Crispy Skin
- 1/2 pack Wonton wrappers (approx 20 pieces)
- Neutral Oil (canola, peanut or grapeseed)
- Whole Rotisserie chicken (3–4 lb), store bought
- 1.5 tbsp Honey
Seasoned Hoisin
- 1 cup hoisin sauce
- ¼ cup mirin
- 1 tablespoon freshly grated ginger + juice
- 2 teaspoons rice vinegar
To serve:
- Shaved daikon or Asian pear
- 16 - 20 pieces Mandarin pancakes or bao buns, steamed and warm
- Cucumber (cut in batons)
- Scallion Curls (sliced, soaked in ice)
- Carrot (fine julienne)
Other options:
- Chilli oil
- Kimchi
- Fresh Herbs (coriander, Thai basil)
- Plum Sauce
- Fried Garlic or Shallots
Directions
- Preheat the oven to 425°F
- Heat 1–2 inches of neutral oil over medium heat
- Fry wrappers in small batches for 10–20 seconds, flipping once, until puffed and golden. Drain on paper towels. Lightly salt
- Remove the skin from the rotisserie chicken in large pieces, place in a single layer on parchment paper on a baking sheet
- Brush the skin with a thin layer of honey before re-crisping the skin. Roast for 5–6 min
- Pull all the chicken meat from the carcass and shred into smaller pieces, place in a bowl. Heat chicken in the microwave until warm, but not too hot. Reserve.
For the Seasoned Hoisin:
- Whisk all ingredients together until smooth. Use Mirin to adjust sweetness, and Rice Vinegar to adjust acidity.
- Add half of the hoisin to the shredded chicken meat. Reserve half for spreading onto the pancakes.