© 2019 Ching He Huang. All rights reserved.

Popcorn Chicken Spring Onion Pancake 

Serves : 2 - 4 Preparation 30 mins Cooking 30 mins Total 60
Nutrition facts: 895.00 calories 31.90g protein 122.00g carbs 4.00g sugars 34.40g fat 5.50g 7.70g fibre 1524.00mg sodium
Ingredients (Makes 6): 250g, deskinned, de-boned, sliced to 1/2 inch chunks Organic chicken thighs 2 tablespoons Lee Kum Kee Premium Oyster Sauce 80g Plain flour 1 Medium Organic Egg 80g, seasoned with sea salt flakes, ground white pepper, dried chilli flakes, 1 teaspoon of Chinese five spice powder Panko breadcrumbs as needed Olive oil spray For the spring onion ‘jian bing’ pancakes (Makes 6 small-medium): 365g Plain flour 75g Strong Bread Flour 1/2 teaspoon Salt 200ml Boiling water Seasoning for the Dough: 3 tablespoons Rapeseed oil 1 tablespoon Lee Kum Kee Pure Sesame Oil 1/2 teaspoon Ground white pepper 1/2 teaspoon Freshly ground black pepper 4, finely chopped Spring onion 1 1/2 teaspoons Ground sea salt For frying the flatbreads: 12 tablespoons (2 tablespoons per flatbread) Rapeseed oil For the garnish: 4 tablespoons Toasted sesame seeds 2, finely sliced Spring onion 2, sliced on an angle Red chilli 1 handful Coriander as needed Lee Kum Kee Chiu Chow Chilli Oil

Inspired by the Spring Onion Cong Bing at Old Shanghai Cong Bing

This makes the perfect naughty treat for family and friends. Everyone can make and assemble their own - the perfect party food! The Oyster Sauce brings a dish savouriness to the chicken and baking the chicken makes it much healthier. 

Popcorn Chicken Spring Onion Pancake 

  1. Serves : 2 - 4
  2. Preparation time 30 Minutes
  3. Cooking time 30 Minutes
per serving

Cals


895.00

Protein (g)


31.90

Carbs (g)


122.00

Sugars (g)


4.00

Fat (g)


34.40

Sat Fat (g)


5.50

Fibre (g)


7.70

Sodium (mg)


1524.00

Source from

Ching He Huang Web Site

About the recipe

snacks and sides

Inspired by the Spring Onion Cong Bing at Old Shanghai Cong Bing

This makes the perfect naughty treat for family and friends. Everyone can make and assemble their own - the perfect party food! The Oyster Sauce brings a dish savouriness to the chicken and baking the chicken makes it much healthier. 

Ingredients (Makes 6)
  • Organic chicken thighs - 250g, deskinned, de-boned, sliced to 1/2 inch chunks
  • Lee Kum Kee Premium Oyster Sauce - 2 tablespoons
  • Plain flour - 80g
  • Medium Organic Egg - 1
  • Panko breadcrumbs - 80g, seasoned with sea salt flakes, ground white pepper, dried chilli flakes, 1 teaspoon of Chinese five spice powder
  • Olive oil spray - as needed
For the spring onion ‘jian bing’ pancakes (Makes 6 small-medium)
  • Plain flour - 365g
  • Strong Bread Flour - 75g
  • Salt - 1/2 teaspoon
  • Boiling water - 200ml
Seasoning for the Dough
  • Rapeseed oil - 3 tablespoons
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Ground white pepper - 1/2 teaspoon
  • Freshly ground black pepper - 1/2 teaspoon
  • Spring onion - 4, finely chopped
  • Ground sea salt - 1 1/2 teaspoons
For frying the flatbreads
  • Rapeseed oil - 12 tablespoons (2 tablespoons per flatbread)
For the garnish
  • Toasted sesame seeds - 4 tablespoons
  • Spring onion - 2, finely sliced
  • Red chilli - 2, sliced on an angle
  • Coriander - 1 handful
  • Lee Kum Kee Chiu Chow Chilli Oil - as needed

Steps

  • Mix the Organic chicken thighs and marinade in Oyster Sauce for 15. minutes. Then dip in plain flour. Then dip in the egg. Make a seasoned coating by adding the Panko, sea salt, ground white pepper, dried chilli flakes, Chinese five spice and dip the chicken pieces in. Place the pieces on a tray, spray over olive oil spray and cook at 180 degrees in the oven baking for 20-25 minutes. 
  • Meanwhile make the spring onion pancakes. In a large bowl, mix 600g plain flour with all the strong bread flour and the salt. Add the boiling water and mix into a dough. Add 150ml cold water and knead into a smooth dough. Set aside.
  • Heat the rapeseed oil and sesame in a small pan and add the white pepper, black pepper and salt. Remove from the heat.
  • Roll out the dough into a flat circle and spread the seasoned oil onto it, taking care not to spread it right to the edges. Scatter the spring onions onto the dough, then scatter the remaining plain flour over the top.
  • Cut the dough into eight sections, leaving each section attached 2cm from the centre. Take one section and fold towards the centre of the circle, then repeat with the remaining sections. Roll out again and repeat the circular folding. (This creates stretchy chewy layers in the pancake).
  • Roll out the dough again into a rectangle and then roll into a long Swiss roll shape; it should be about 10cm/4in wide. Divide into six pieces and divide each piece into two. Flatten each piece with your palm and use your hands or a rolling pin to stretch the dough into a circle. You should end up with 6 small-medium pancakes.
  • Heat a wok or pan over a medium heat. Add a tablespoon of rapeseed oil and swirl it up the sides of the pan (alternatively you can brush the pancakes with some rapeseed oil on each side to ensure even cooking). Add two to three pancakes and cook until golden-brown, turning halfway. Repeat until all the pancakes are cooked. Cover with foil and keep warm in the oven until ready to serve.
  • To Serve, spread some sauce over on the spring onion pancake, remove the Popcorn chicken from the oven and place over the top, drizzle over sriracha mayonnaise and sprinkle over some toasted sesame seeds, spring onion, coriander and freshly sliced chillies and eat immediately.
Ingredients (Makes 6)
  • Organic chicken thighs - 250g, deskinned, de-boned, sliced to 1/2 inch chunks
  • Lee Kum Kee Premium Oyster Sauce - 2 tablespoons
  • Plain flour - 80g
  • Medium Organic Egg - 1
  • Panko breadcrumbs - 80g, seasoned with sea salt flakes, ground white pepper, dried chilli flakes, 1 teaspoon of Chinese five spice powder
  • Olive oil spray - as needed
For the spring onion ‘jian bing’ pancakes (Makes 6 small-medium)
  • Plain flour - 365g
  • Strong Bread Flour - 75g
  • Salt - 1/2 teaspoon
  • Boiling water - 200ml
Seasoning for the Dough
  • Rapeseed oil - 3 tablespoons
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Ground white pepper - 1/2 teaspoon
  • Freshly ground black pepper - 1/2 teaspoon
  • Spring onion - 4, finely chopped
  • Ground sea salt - 1 1/2 teaspoons
For frying the flatbreads
  • Rapeseed oil - 12 tablespoons (2 tablespoons per flatbread)
For the garnish
  • Toasted sesame seeds - 4 tablespoons
  • Spring onion - 2, finely sliced
  • Red chilli - 2, sliced on an angle
  • Coriander - 1 handful
  • Lee Kum Kee Chiu Chow Chilli Oil - as needed