Peking Chicken with Mandarin Pancake
Elevate your dinner table with the irresistible flavors of Peking Chicken with Mandarin Pancakes—a delightful twist on the classic Peking duck. This recipe combines tender, oven-roasted chicken breasts seasoned with a fragrant blend of salt, sugar, and five-spice powder, delivering crispy golden skin and juicy slices bursting with flavor. Paired with soft, homemade mandarin pancakes—crafted from scratch with just flour and boiling water—this dish offers a perfect balance of textures and tastes. Topped with sweet and savory hoisin sauce, crisp cucumber, and fresh green onions, each bite is a harmonious blend of vibrancy and simplicity. Perfect for a creative weeknight dinner or an impressive meal for guests, this DIY Peking-style chicken recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, skin-on
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Five-spice powder
- 4 tablespoons Hoisin sauce
- 1 piece Cucumber, julienned
- 3 stalks Green onions, julienned
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 2 tablespoons Vegetable oil
Instructions
Preheat the oven to 400°F (200°C).
Pat the chicken breasts dry with a paper towel and rub them evenly with salt, sugar, and five-spice powder.
Place the chicken skin-side up on a wire rack set over a baking sheet. Roast for 25-30 minutes or until the skin is golden brown and the internal temperature reaches 165°F (74°C). Set aside to rest.
While the chicken roasts, prepare the mandarin pancakes. In a mixing bowl, combine the flour and boiling water, stirring with a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp towel and let sit for 20 minutes.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten lightly. Pair up the dough portions to make 6 pairs.
Lightly brush one side of each dough piece in a pair with a thin layer of vegetable oil. Place the oiled sides together and roll into a thin, circular pancake about 6-7 inches in diameter.
Heat a nonstick skillet over medium heat. Cook each pancake for 1-2 minutes on each side until light golden spots appear. Gently separate the two layers while warm, then cover with a towel to keep soft.
Slice the roasted chicken into thin strips. Serve with hoisin sauce, julienned cucumber, green onions, and the prepared mandarin pancakes.
To assemble, spread hoisin sauce onto a pancake, add chicken slices and vegetable strips, and roll tightly. Enjoy!
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 24.9 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 155 mg | 12% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
