Table of Contents

Peking Chicken With Mandarin Pancake

The first time I tasted anything remotely like this Peking Chicken, I was a wide-eyed kid at a street food stall in Hong Kong. The aroma of five-spice and sizzling chicken filled the air, a symphony of smells that promised something extraordinary. I watched as the vendor deftly sliced the glistening, crispy-skinned chicken and tucked it into a thin pancake with vibrant slivers of cucumber and scallion. One bite, and I was hooked – the savory-sweet chicken, the refreshing crunch of the vegetables, and the soft, yielding pancake created a flavor explosion that I’ve been chasing ever since. Now, I can recreate that memory at home.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 4 hours 50 minutes (includes marinating)
Servings: 6
Yield: 16 pancakes
Dietary Type: Not Gluten-Free

Ingredients

MARINADE

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
1⁄2 teaspoon ground black pepper

CONDIMENTS

1 cucumber, peeled, seeded, julienne strips
3 green onions, whole, julienne strips
1⁄2 cup hoisin sauce

PANCAKE

2 cups all-purpose flour
1 cup boiling water
1 1⁄2 tablespoons dark sesame oil

Equipment Needed

Fork
Large bowl
Knife
Cutting board
Measuring cups and spoons
Oven-proof skillet or roasting pan
Quick-read thermometer
Rolling pin
Non-stick skillet

Instructions

Prepare the Chicken: Begin by preparing the chicken breasts for marinating. Using the tines of a fork, prick holes through the skin and meat of the chicken. This crucial step allows the marinade to deeply penetrate, ensuring maximum flavor.
Marinate the Chicken: In a large bowl, combine the five-spice powder, smashed ginger, dark soy sauce, sesame oil, mirin (or dry sherry), brown sugar, rice wine vinegar, kosher salt (or table salt), and black pepper. Mix well. Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Marinate in the refrigerator for up to 4 hours.
Prepare the Condiments: While the chicken marinates, prepare the cucumber and green onions. Slice the cucumber into very thin julienne strips. Slice the green onion stalks into very thin julienne strips. In a separate bowl, soak both the cucumber and the onions in 1 cup of ice-cold water. This will help crisp them up. Drain very well before serving.
Cook the Chicken: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Remove the chicken breasts from the marinade, discarding the marinade. Pat the chicken very dry with paper towels, especially the skin side. This ensures maximum crispness. Heat 3 tablespoons of cooking oil in a large oven-proof skillet over high heat. If you don’t have an oven-proof skillet, you can transfer the chicken to a roasting pan or baking sheet after searing.
Sear the Chicken: When the oil is hot, carefully place the chicken breasts, skin side down, in the pan. Fry until the skin is golden and crisp, about 3-5 minutes. It’s important not to move the chicken while it’s frying; just let it sear undisturbed to achieve a beautiful, crispy skin.
Bake the Chicken: Turn the chicken skin side up and place the oven-proof skillet in the preheated oven for 15 minutes, or until the chicken is cooked through. The exact cooking time will depend on the thickness of your chicken breasts. Use a quick-read thermometer to check the internal temperature; it should reach 160 degrees Fahrenheit (71 degrees Celsius).
Prepare the Pancake Dough: While the chicken is baking, prepare the pancakes. Lightly spoon the flour into dry measuring cups and level with a knife. In a large bowl, combine the flour and boiling water. Stir until a soft dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 3 minutes. This step develops the gluten, giving the pancakes a pleasant chewiness.
Shape the Dough: Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions.
Roll the Pancakes: Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with the dark sesame oil. Top each with one of the remaining pancakes, gently pressing together. This creates layered pancakes that will easily separate after cooking.
Cook the Pancakes: Heat a medium non-stick skillet over medium-high heat. Place one pancake stack in the pan and cook for 1 minute on each side, or until slightly puffed. Remove from the pan and cool slightly. Peel the pancakes apart to make 2 individual pancakes.
Rest and Slice the Chicken: Remove the cooked chicken breasts from the pan and let them rest on a cutting board for 10 minutes. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, carefully cut the chicken breast with the sharpest knife you own into thin 1/2″ thick slices, keeping the skin intact.
Assemble and Serve: The fun part! Peking Chicken is typically served family-style, allowing everyone to assemble their own. Place one pancake in the palm of your hand or on a plate. Slather on a generous amount of hoisin sauce. Add 3 slices of the crispy-skinned chicken, a few cucumber strips, and some green onion shavings. Roll the pancake up and enjoy!

Expert Tips & Tricks

Crispy Skin Secret: The key to ultra-crispy chicken skin is to ensure it’s completely dry before searing. Patting it thoroughly with paper towels is crucial.
Don’t overcrowd the pan: When searing the chicken, avoid overcrowding the pan. If necessary, cook the breasts in batches to maintain a high heat and achieve proper browning.
Pancake Perfection: If you’re short on time, you can use store-bought mandarin pancakes. However, homemade are infinitely better! For softer pancakes, let the dough rest for 30 minutes before rolling.
Ginger Infusion: For a more intense ginger flavor, grate some fresh ginger into the hoisin sauce.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the marinade or hoisin sauce.

Serving & Storage Suggestions

Serve the Peking Chicken immediately after cooking for the best flavor and texture. Arrange the sliced chicken, pancakes, hoisin sauce, cucumber, and green onions on separate platters, allowing guests to assemble their own wraps.

Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days. The pancakes can also be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat the chicken and pancakes separately before serving. To reheat the chicken, you can use a microwave or oven. To reheat the pancakes, you can use a dry skillet or microwave. I would not suggest freezing the finished product.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	435.9 kcal	N/A
Calories from Fat	128 g	30%
Total Fat	14.3 g	22%
Saturated Fat	3.4 g	16%
Cholesterol	62.5 mg	20%
Sodium	1500.5 mg	62%
Total Carbohydrate	48.9 g	16%
Dietary Fiber	2.3 g	9%
Sugars	11.6 g	46%
Protein	26.6 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour in the pancakes with a gluten-free blend. Ensure the hoisin sauce is also gluten-free, as some brands contain wheat.
Vegetarian: Replace the chicken with firm tofu or portobello mushrooms, marinated in the same sauce and pan-fried until golden brown.
Spicy: Add a tablespoon of sriracha or chili garlic sauce to the hoisin for an extra kick.
Healthier Pancakes: Use whole wheat flour or a blend of whole wheat and all-purpose flour for a more nutritious pancake.
Different Vegetables: Experiment with adding other vegetables like shredded carrots, bell peppers, or bean sprouts to the wraps.

FAQs (Frequently Asked Questions)

Q: Can I marinate the chicken for longer than 4 hours?
A: While 4 hours is ideal, you can marinate the chicken overnight in the refrigerator. However, be mindful that the acidity of the marinade might start to affect the texture of the chicken if marinated for too long.

Q: Can I bake the chicken without searing it first?
A: While you can, searing the chicken before baking helps to create a crispy skin and adds a depth of flavor. If you skip the searing step, the skin may be less crispy.

Q: Can I use boneless, skinless chicken breasts?
A: Yes, you can. However, the skin adds a lot of flavor and texture to the dish. If using boneless, skinless breasts, reduce the baking time accordingly and baste with the pan juices during baking to keep them moist.

Q: How do I keep the pancakes warm while serving?
A: Stack the cooked pancakes and wrap them in a clean kitchen towel or place them in a tortilla warmer to keep them warm and soft until serving.

Q: Can I make the pancakes ahead of time?
A: Yes, you can make the pancakes a day or two in advance. Store them in an airtight container in the refrigerator and reheat them in a dry skillet or microwave before serving.

Final Thoughts

This Peking Chicken with Mandarin Pancakes is more than just a recipe; it’s a journey to a memory, a celebration of flavors, and a chance to share something truly special with loved ones. Don’t be intimidated by the number of steps – each one contributes to the overall deliciousness of the dish. Gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will impress your friends and family. And don’t be afraid to experiment and make it your own! I’d love to hear about your experiences and any variations you try. Serve alongside a crisp cucumber salad or some stir-fried greens for a complete and satisfying meal.

Peking Chicken With Mandarin Pancake Recipe