Crispy Chinese Chicken in Mu Shu Pancakes

Crispy Chinese Chicken in Mu Shu Pancakes
  • Prep Time: 50
  • Total Time: 100
  • Servings: 4

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About this Recipe

Try something creative and new by building these mu shu pancakes that are topped with crispy chinese chicken and pickled vegetables.


1 Package (4 pieces) Maple Leaf Prime Naturally® Chicken Thighs
.25 cup (60 mL) Soy sauce
.25 cup (60 mL) Rice wine
1 tbsp (15 mL) Honey
1 tbsp (15 mL) Hot chili-garlic sauce
1 tbsp (15 mL) Hoisin
1 Clove garlic, minced
1 tbsp (15 mL) Vegetable oil
.25 cup (60 mL) Crispy fried onions
2 tbsp (30 mL) Vegetable oil
2 cups (500 mL) Flour
.5 tsp (2 mL) Salt
.75 cup (175 mL) Boiling water
.5 cup (125 mL) Rice vinegar
2 tbsp (30 mL) Sugar
Salt and pepper
.5 Carrot, julienned
.25 English cucumber, julienned
.25 Small daikon radish, julienned
2 Green onions, thinly sliced


PREHEAT oven to 375°F (190°C).

SCORE chicken pieces across the skin and down to the bone using a very sharp knife. This will allow the marinade to penetrate. Mix the remaining ingredients, apart from crispy fried onions, in a medium bowl and pour ¾ of the marinade over the chicken. Toss to coat. Transfer chicken to a foil lined baking sheet and roast skin side up in preheated oven for 35-40 minutes or until the internal temperature reaches 185°F (85°C). Remove from the oven and cool slightly. Remove chicken and skin from the bone. Discard the bones. Coarsely chop chicken and set aside. Finely chop the skin and set aside.

POUR rice wine and sugar over vegetables and toss. Season with salt and pepper and set aside.

PREPARE pancakes while chicken is roasting and vegetables are pickling.

POUR vegetable oil into a small bowl and set aside.

PLACE flour in a large mixing bowl and stir in salt, gradually pour in boiling water, stirring with a fork to combine. Once dough is cooled to the touch, knead by hand for 1-2 minutes or until soft and smooth. Form into a cylinder about 8” (20 cm) long. Divide cylinder into eight equal pieces. Roll each piece into a ball and flatten with the palm of your hand into a disk. Take two disks, one in each hand and dip one side of each disk in the oil. Press the oiled sides together and with your hand flatten into a 3” (8 cm) circle. Using a rolling pin dusted with flour, roll the two rounds together to about 8” (20 cm) in diameter. Repeat with the remaining dough.

HEAT a 10” (25 cm) non-stick frying pan over low heat. Place one of the circles of dough into the pan and cook for 1-2 minutes per side or until very lightly browned. Remove from heat. Repeat with remaining 3 circles of dough. Allow to cool for 4-5 minutes. Pancakes should be soft and moist and will pull apart easily. Keep covered to prevent drying out until ready to serve.

HEAT a large skillet over medium-high heat. Add the chicken skin and cook 1-2 minutes or until it begins to crisp. Add chicken and cook, stirring for 1-2 minutes. Drizzle reserved marinade mixture over and toss to coat.

SERVE warm pancakes filled with chicken mixture and topped with pickled vegetables. Sprinkle with crispy fried onions. Hoisin and hot chili garlic sauce can be served on the side.


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