Roast Chicken Pancakes

Preparation time:45 minutes


  • 2 skin-on chicken breasts, ideally still on the bone
  • 2 tbsp. honey
  • 1 tsp. Chang’s Sesame Oil
  • 1 tbsp. Chang’s Light Soy Sauce
  • 12-16 Chinese pancakes (sold frozen is Asian food stores), warmed in a steamer or microwave
  • 4 spring onions, white and pale green parts only halved, then halved lengthways
  • 1 small cucumber, peeled, seeded and cut into 4cm lengths
  • 1/2 cup Chang’s Hoisin Sauce


  1. Melt honey with sesame oil and light soy sauce in a small saucepan or microwave and brush three quarters of the marinade on chicken skin and over chicken meat. Place skin side up on a rack in a 210 degree oven for ten minutes then brush remaining marinade on skin and bake for another ten minutes.
  2. Remove chicken from oven and allow to rest for five minutes before carving thick slices on the diagonal.
  3. Arrange two or three pancakes on each plate and spread about a teaspoon of hoisin down one side of each.
  4. Place a piece of cucumber and spring onion on top and slice a piece of chicken skin and meat about 8-10 cm x 3-4cm on top. Fold the pancake in half and serve.