Hoisin Chicken with Quick Pickled Veg and Green Onion Pancakes
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 533
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 63
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 23
- Cholesterol
- 64
- Sodium
- 1209
- Total: 1 hr 40 min
- Active: 1 hr 20 min
Ingredients
Pancakes:
1 1/2 cups flour, plus more for dusting
1/2 teaspoon kosher salt
3/4 cup boiling water
4 green onions (green parts only), thinly sliced
2 tablespoons toasted sesame oil
Chicken:
6 to 8 boneless skinless chicken thighs (about 450 grams/1 pound)
Kosher salt
1 1/2 teaspoons Chinese five spice
2 teaspoons toasted sesame oil
1 teaspoon canola oil
1/3 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons grated fresh ginger
2 garlic cloves, grated
3 tablespoons toasted sesame seeds
Pickles:
3 tablespoons rice wine vinegar
1 tablespoon honey
2 teaspoons fish sauce
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds
4 medium carrots, peeled into thin strips
1/2 English cucumber, thinly sliced
2 to 3 green onions, thinly sliced
Directions
- For the pancakes: Combine the flour and salt in a large bowl and make a well in the center. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and allow it to cool slightly. Knead the dough until smooth, about 2 minutes, adding more flour if needed. Cover with a clean kitchen towel to rest for 30 minutes.
- For the chicken: Meanwhile, preheat your oven to 375 degrees F (190 degrees C). Place a large nonstick skillet over medium-high heat. Pat the chicken dry with a paper towel. Season with salt and scatter with the five spice. Add the sesame and canola oil to the pan and sear the chicken for 3 to 4 minutes per side, or until golden brown. Remove the chicken from the skillet and transfer to a sheet pan.
- Meanwhile, whisk together the hoisin, soy, vinegar, ginger, garlic and toasted sesame seeds in a small bowl. Drizzle over the chicken then transfer to the oven. Cook for 15 to 18 minutes, or until the glaze has thickened and the internal temperature of the chicken is 165 degrees F (75 degrees C).
- For the pickles: Whisk together the vinegar, honey, fish sauce, soy sauce, sesame oil and sesame seeds in a large bowl. Add the carrots, cucumbers and green onions. Toss to coat and set aside.
- For the pancakes, place a stainless steel or cast-iron skillet over medium-high heat. Lightly dust a work surface with flour. Cut the dough into 16 equal pieces, and cover with a clean kitchen towel to keep moist.
- Slightly flatten a piece of dough into an oval approximately 10 centimeters by 5 centimeters (about 4 by 2 inches) and scatter about a teaspoon of green onions to cover the surface. Roll the dough up starting at one long side to form a tight cylinder. Coil the cylinder into a tight spiral, resembling something like a tiny cinnamon bun and gently press the dough in your hand again to form a small disc. Return the now green onion-filled dough under the towel to rest, while you prepare the other pieces in the same way.
- Roll out a disc into a very thin circle on the floured work surface, approximately 12 to 14 centimeters (5 to 6 inches) round. Lightly oil both sides with sesame oil.
- Add to the heated pan and cook for about 30 seconds per side. Transfer to a plate and cover with a clean kitchen towel to keep warm while you continue to roll and cook the remaining pancakes.
- To serve, slice the chicken into 1 centimeter (about 1/2-inch) thick slices and transfer to a platter along with the pickles and green onion pancakes.