Char Sui Chicken with Pancakes

30 mins Prep
90 mins Cook
4 Serves

Char Sui Chicken with homemade Chinese pancakes. This is my take on a classic barbecue dish that not only maintains flavour and juiciness but is a healthier option too with the use of @lilydalefreerange chicken thigh fillets.

For the Chicken:

  • 1kg chicken thighs fillets
  • 2 garlic cloves, finely minced
  • ½ tsp Chinese five-spice
  • ¼ cup honey
  • ¼ cup hoisin sauce
  • 3 tbsp light soy sauce
  • 2 tbsp tomato sauce
  • 1 tbsp sesame oil

For the Chinese Pancakes:

  • Vegetable oil, for brushing
  • 230ml boiling hot water
  • 360g plain flour

To Serve:

  • Coriander
  • Spring onion, julienned
  • Cucumbers, cut into matchsticks
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  1. To make the marinade add garlic, five-spice, honey, hoisin, soy sauce, tomato sauce, and sesame oil to a large bowl and mix until well combined. Remove half and set aside for basting. Add the thigh fillets to the bowl and toss to coat. Cover and let marinate at room temperature for 30 minutes.
  2. To make the pancakes add flour to a large mixing bowl and slowly pour in hot water whilst stirring with chopsticks. Turn onto a bench and knead until smooth. Place back into the mixing bowl, brush with a little oil, cover and let rest at room temperature for 30 minutes.
  3. Portion the dough into 4 pieces. Working with one portion at a time, roll into a cylinder then into 4 pieces again. Flatten and roll into a disk, brushing with a little oil. Place a non-stick pan over medium heat and cook covered with a lid for 1 – 2 minutes on each side. Once cooked keep covered with a tea towel to keep soft.
  4. Preheat a greased barbecue over medium to high heat. Place chicken onto the grill and cook for 12 – 14 minutes, turning halfway through and basting in the last 5 minutes. Rest for 10 minutes then serve with pancakes, spring onion, cucumber, coriander and an extra drizzle of marinade.
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