Chinese · Lunch
Crispy Chicken Pancake Wrap
Chinese wrap featuring a thin wheat pancake filled with pan-fried, cornstarch-dusted chicken thigh cut into strips until the skin turns golden and crisp. Layered with scallion, cucumber batons and hoisin sauce, rolled tight, and sliced on the diagonal, echoing the flavours of Peking duck pancakes without the roasting.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
31.8gFat
38.9gCarbs
8.4gSugar
2.9gFiber
1580mgSodium
198mgChol
6.7gSat Fat
560mgPotassium
70mgCalcium
3.1mgIron
0.6mcgVitamin B12
4.2mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
Instructions
1
Prep
Toss chicken thigh strips with soy sauce, shaoxing wine, salt and white pepper, then dust evenly with cornstarch until lightly coated and dry.
2
Heat
Warm vegetable oil in a skillet over medium-high heat until shimmering, then lay chicken strips in a single layer and fry 4–5 minutes per side until the crust is deep golden and crisp.
3
Wait
Transfer chicken to a paper-towel-lined plate and rest 2 minutes so excess oil drains and the crust stays crisp.
4
Assemble
Warm the flour tortilla in a dry skillet 20–30 seconds per side, spread hoisin sauce across it, then lay chicken strips, sliced scallion and cucumber batons in the centre, fold and roll tightly, then slice on the diagonal.
5
Plate
Place the sliced wrap on a plate, cut side facing up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz, boneless skinless chicken thigh
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 22 flour tortilla (about 8-inch, 45g)
- 3 tbsp50g hoisin sauce
- 22 scallion
- 112g4 oz cucumber
- 4 tbsp4 tbsp vegetable oil, for pan-frying
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
