Move over duck, crispy chicken pancakes are here to stay. With a fiery ginger and chilli dressing and crunchy greens, this recipe gives the takeaway classic a run for its money.
Unlock Mob Premium
Serves
2
For the Chicken Legs
Leftover Chicken Leg
Coriander Seed
Fennel Seed
Five-Spice
Olive Oil
Fine Sea Salt
For the Pancakes
Plain Flour
Boiled Water
Honey
Sesame Oil
Salt
To serve
Ginger
Red Chilli
Hoisin Sauce
Lime
Cucumber
Spring Onion
Serves
2
For the Chicken Legs
Leftover Chicken Leg
Coriander Seed
Fennel Seed
Five-Spice
Olive Oil
Fine Sea Salt
For the Pancakes
Plain Flour
Boiled Water
Honey
Sesame Oil
Salt
To serve
Ginger
Red Chilli
Hoisin Sauce
Lime
Cucumber
Spring Onion
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 170°C.
Step 2.
Sit the cooked chicken legs on a tray lined with parchment paper. Combine the coriander and fennel seeds in a pestle and mortar and coarsely crush. Add the five spice and stir to combine. Cover the chicken legs liberally with olive oil and coat with the spice mixture and season with fine sea salt. Slide into the oven for 35-40 mins until super crispy.
Step 3.
While the chicken roasts, make the pancakes. Combine the flour with 130ml of water from a boiled kettle, the honey, sesame oil and the salt. Use a fork to bring together into a shaggy dough and then knead for 5 mins until smooth. Using hot water makes this process much quicker! Rest the dough 5 mins before dividing into 12-14 little balls. Don’t sweat about them being exactly the same size at this point, it’ll be ok! Divide into pairs (6 or 7), brush a little sesame oil over each and then sandwich them together, oil sides facing each other.
Step 4.
Roll the little pairs out into big flat pancakes. They’ll separate when we cook them. Once they’re all rolled, reheat a frying pan over a medium heat. Cook the pancakes for 1-2 mins per side, with a lid on, until lightly browned and cooked through. Once cooked, separate the pancakes and keep them stacked in a clean tea towel. Repeat with the remaining pieces of dough.
Step 5.
Finely grate the chilli and ginger and mix with the hoisin and the juice of the lime. Cut the cucumber and spring onions into matchsticks.
Step 6.
Remove the chicken from the oven and shred with two forks. Build your pancakes and get stuck in!
Unlock Mob Premium
Did you like this recipe?
Be the first to leave a note
Why not try...
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W