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Peking Chicken With Mandarin Pancake

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Ingredients

Adjust Servings:
4 chicken breasts skin on
1 1/2 teaspoons five spice powder
3 slices fresh ginger smashed with side of knife
3 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon mirin or 1 teaspoon dry sherry
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
2 teaspoons kosher salt or 1 teaspoon table salt

Nutritional information

435.9
Calories
128g
Calories From Fat
14.3g
Total Fat
3.4 g
Saturated Fat
62.5mg
Cholesterol
1500.5mg
Sodium
48.9g
Carbs
2.3g
Dietary Fiber
11.6g
Sugars
26.6g
Protein
278g
Serving Size (g)
6
Serving Size

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Peking Chicken With Mandarin Pancake

Features:
    Cuisine:

    Very tasty! My chicken wasn't crispy...I don't think I patted it dry enough before cooking! Also, I doubled the pancakes...next time I will make 1 1/2. We enjoyed this very much - even the kids!

    • 290 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Peking Chicken With Mandarin Pancake, This is one of my absolute favorite collected recipes in the world. It has always been a great crowd pleaser whenever I have served it. The chicken is simply astounding! It is the only time I eat chicken skin – the crispy crunch with all the seasonings just cannot be duplicated. However, you can certainly remove the skin, marinade and skip the pan frying. Just place directly into the oven. I usually serve this dish with Chinese or Japanese vegetable fried rice., Very tasty! My chicken wasn’t crispy…I don’t think I patted it dry enough before cooking! Also, I doubled the pancakes…next time I will make 1 1/2. We enjoyed this very much – even the kids!, This was great! The crispness of the chicken and fresh vegetables and the soft pancake contrasted each other really well and the marinade added a great depth of flavour.


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    Steps

    1
    Done

    Chicken: Using the Tines of the Fork, Prick Holes Through the Skin and Meat of the Chicken. This Allows For the Marinade to Seep Through. Combine All the Rest of the Ingredients and Marinate the Chicken Breasts For Up to 4 Hours.

    2
    Done

    Slice the Cucumber Into Very Thin Julienne Strips. Slice the Green Onion Stalks Into Very Thin Julienne Strips. Soak Both the Cucumber and the Onions in 1 Cup of Ice Cold Water. Drain Very Well Before Serving.

    3
    Done

    Pre-Heat Oven to 400 Degrees. Drain the Breasts, Discard Marinade, and Pat the Chicken Very Dry, Especially the Skin Side. Heat 3 Tablespoons of Cooking Oil in Large Oven Proof Fry Pan on High Heat. If You Dont Have an Oven Proof Fry Pan, Just Transfer the Chicken to a Roasting Pan or Baking Sheet. When Oil Is Hot, Place Chicken, Skin Side Down in the Pan. Fry Until the Skin Is Golden and Crisp, About 3-5 Minutes. (tip: Dont Move the Chicken When You Are Frying It. Just Leave It Alone and Let It Fry to Crisp Up).

    4
    Done

    Turn Skin Side Up and Place Oven Proof Fry Pan in the Oven For 15 Minutes, Until the Chicken Is Cooked Through. Timing Really Depends on How Thick Your Chicken Breasts Are. I Always Use a Quick Read Thermometer to Check the Internal Temperature of the Chicken Breast- It Should Be 160 Degrees. Move on to the Making the Pancakes in Step 5, While the Chicken Is in the Oven.

    5
    Done

    Pancake: Lightly Spoon the Flour Into Dry Measuring Cups; Level With a Knife. Combine Flour and Water in a Large Bowl. Stir Until a Soft Dough Forms. Turn the Dough Out Onto a Lightly Floured Surface. Knead Until Smooth and Elastic (about 3 Minutes).

    6
    Done

    Shape the Dough Into a 1 1/2-Inch-Thick Log. Divide the Dough Into 16 Equal Portions. Roll Each Dough Portion Into a 6-Inch Circle on a Lightly Floured Surface. Brush 8 Pancakes Evenly With Oil. Top Each With One of the Remaining Pancakes, Gently Pressing Together.

    7
    Done

    Heat a Medium Nonstick Skillet Over Medium-High Heat. Place 1 Pancake Stack in Pan, and Cook 1 Minute on Each Side or Until Slightly Puffed. Remove from Pan, and Cool. Peel Pancakes Apart to Make 2 Pancakes.

    8
    Done

    to Serve: Remove Chicken Breast from the Pan and Let Rest on Cutting Board For 10 Minutes. After the 10 Minutes Have Passed, Carefully Cut the Chicken Breast With the Sharpest Knife You Own, Into Thin 1/2" Thick Slices, Keeping the Skin Intact.

    9
    Done

    to Eat: I Typically Serve This Family Style at the Table and Let Everyone Make Their Own. Place 1 Pancake in the Palm of Your Hand or on a Plate; Slather on Hoisin Sauce, Add 3 Slices of Chicken, a Few Cucumber Strips and Some Green Onion Shavings. Roll the Pancake Up and Chow Down!

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    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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