Chicken Pancakes Food

PAN-FRIED CHINESE PANCAKES

Steps:

• Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
• In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
• On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
• Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
• Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
• In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
• Add the chicken to the batter and toss to coat completely.
• Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
• Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
• Serve the chicken bites warm with the sauce alongside for dipping.
• Enjoy!

CHINESE CHICKEN WITH PANCAKES

Steps:

• Heat oven to 200C/180C fan/ gas 6. Mix the hoisin, plum sauce, honey and rice vinegar, then season with a little salt. Arrange the chicken in a roasting tin and brush over half the sauce. Roast for 25 mins, then spread over the remaining sauce and roast for another 25 mins.
• Once the chicken is cooked, steam the pancakes following pack instructions. Shred the chicken, then drizzle over the pan juices and serve with the pancakes, cucumber, spring onions and extra hoisin sauce to spread over.

SAVORY PANCAKES WITH SPRING ONION AND CHICKEN

Steps:

• Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
• Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
• Heat a lightly oiled griddle over medium-high heat.
• Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
• Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.

PEKING CHICKEN WITH MANDARIN PANCAKE

Steps:

• CHICKEN: Using the tines of the fork, prick holes through the skin and meat of the chicken. This allows for the marinade to seep through. Combine all the rest of the ingredients and marinate the chicken breasts for up to 4 hours.
• Slice the cucumber into very thin julienne strips. Slice the green onion stalks into very thin julienne strips. Soak both the cucumber and the onions in 1 cup of ice cold water. Drain very well before serving.
• Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. If you don't have an oven proof fry pan, just transfer the chicken to a roasting pan or baking sheet. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3-5 minutes. (tip: don't move the chicken when you are frying it. just leave it alone and let it fry to crisp up).
• Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until the chicken is cooked through. Timing really depends on how thick your chicken breasts are. I always use a quick read thermometer to check the internal temperature of the chicken breast- it should be 160 degrees. Move on to the making the pancakes in step 5, while the chicken is in the oven.
• PANCAKE: Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
• Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
• Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart to make 2 pancakes.
• TO SERVE: Remove chicken breast from the pan and let rest on cutting board for 10 minutes. After the 10 minutes have passed, carefully cut the chicken breast with the sharpest knife you own, into thin 1/2" thick slices, keeping the skin intact.
• TO EAT: I typically serve this family style at the table and let everyone make their own. Place 1 pancake in the palm of your hand or on a plate; slather on Hoisin sauce, add 3 slices of chicken, a few cucumber strips and some green onion shavings. Roll the pancake up and chow down!

CHICKEN-AND-POTATO PANCAKES

Steps:

• Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended.
• Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done.
• Bring wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add water; whisk in gravy mix and pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in cream.

CRISPY PANCAKES WITH CREAMY CHICKEN & BACON

Steps:

• Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
• If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you're ready to fill the pancakes.
• To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
• When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you're ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
• Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.