Serves:4
Preparation time:45 minutes
Difficulty:Easy
Ingredients:
- 2 skin-on chicken breasts, ideally still on the bone
- 2 tbsp. honey
- 1 tsp. Chang's Pure Sesame Oil
- 1 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- 12-16 Chinese pancakes (sold frozen in 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 Original Hoisin Sauce
Method:
- 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.
- Remove chicken from oven and allow to rest for five minutes before carving thick slices on the diagonal.
- Arrange two or three pancakes on each plate and spread about a teaspoon of hoisin down one side of each.
- 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.
