Sticky hoisin chicken and pancakes

  • Preparation time: 10 minutes, plus resting
  • Cooking time: 1 hour 15 minutes
  • Total time: 1 hour 25 minutes plus resting

Serves: 8


210g jar hoisin sauce (we used Lee Kum Kee)

2 tbsp Chinese rice vinegar

1.6kg chicken

1⁄2 cucumber, thinly sliced into 5cm lengths

4 salad onions, thinly sliced into 5cm lengths

2 x 100g packs 10 Chinese pancakes


1. Preheat the oven to 200 ̊C, gas mark 6. Mix the hoisin sauce and rice vinegar and spread 1⁄2 over the chicken. Roast for 30 minutes. Spread the remaining sauce over the chicken, lower the oven to 170°C, gas mark 3, and roast for another 45 minutes. Rest for 30 minutes, then slice and serve with the cucumber, salad onions and pancakes, heated according to pack instructions, plus toasted sesame seeds and extra hoisin, if liked.