Marinating in a flavorful spiced Hoisin sauce, this delightful Mary Berry Chicken Pancakes Recipe is perfect for a casual Friday night family dinner, mimicking the enjoyment of a Chinese restaurant experience with crispy duck. Unlike the traditional crispy texture, this recipe features a whole roast chicken infused with Chinese flavours, resulting in tender and enjoyable bites. Rice pancakes, readily available in supermarkets or delis, complement the dish.
Prep Time: 15 mins Total Time: 2 hr 15 mins Yields: 8
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Why You’ll Like It
There are several reasons why you’ll fall in love with Mary Berry’s Hoisin Chicken with Pancakes:
- Hoisin based marinade. the marinade creates a succulent and flavorful chicken that is sure to impress your taste buds. The combination of hoisin sauce, Chinese five-spice powder, and soy sauce adds a delicious Asian twist to the dish.
- Versatile dish. The dish can be enjoyed as a main course or as part of a larger spread. It’s perfect for dinner parties or casual family meals.
- Fun to assemble. The process of assembling the pancakes with the chicken and vegetables allows for a fun and interactive dining experience. It’s a great way to get everyone involved and enjoying their meal.
Mary Berry Chicken Pancakes Recipe
What is Mary Berry Chicken Pancakes?
Mary Berry’s Hoisin Chicken with Pancakes is a delightful Asian-inspired dish that brings together tender roasted chicken, fresh vegetables, and delectable hoisin sauce. The chicken is marinated in a flavorful blend of hoisin sauce, tomato purée, Chinese five spice powder, soy sauce, honey, rice vinegar, and garlic. After marinating, the chicken is roasted to perfection, resulting in a rich, dark brown colour. The chicken is then carved into slices and served with warm Chinese rice pancakes, thinly sliced cucumber, spring onions, and carrots. Each pancake is spread with hoisin sauce, filled with chicken and vegetables, and rolled up into a delicious bite-sized roll.
Ingredients
- Whole chicken – 1 x 1.5kg (3lb 5oz) whole chicken
- Rice pancakes – 20-30 small Chinese rice pancakes
- Cucumber – ½ large cucumber, deseeded and thinly sliced into matchsticks
- Spring onions – Large bunch of spring onions, trimmed and thinly sliced into matchsticks
- Carrots – 2 large carrots, peeled and thinly sliced into matchsticks
For the marinade:
- Hoisin sauce – 2 tablespoons hoisin sauce, plus extra to serve
- Tomato purée – 2 tsp tomato purée
- Five-spice powder – 2 tbsp Chinese five-spice powder
- Soy sauce – 3 tbsp soy sauce
- Honey – 2 tbsp runny honey
- Rice vinegar – 2 tsp rice or white wine vinegar
- Garlic clove – 1 large garlic clove, finely grated
How to make Mary Berry Hoisin Chicken
- For the marinade. Combine all the marinade ingredients in a large dish, ensuring a thorough mix. Massage the marinade into the chicken with your hands and allow it to marinate in the fridge for 1–4 hours.
- Preheat the oven and line the roasting tin. Preheat the oven to 200°C/180°C Fan/Gas 6 and line a roasting tin with non-stick baking paper.
- Roast the chicken. Place the marinated chicken in the prepared tin, season with salt and freshly ground black pepper, and pour any excess marinade over it. Roast in the oven for about 1–1¼ hours, covering with foil after the first 30 minutes, until fully cooked. The colour should be very dark brown, almost black, but not burnt. Let the chicken rest for 15 minutes, covered in foil.
- Warm the pancakes. Using a steamer or microwave warm the pancakes following the packet instructions.
- Carve the chicken. Slice the chicken, shred the leg meat, and arrange the chicken, pancakes, and prepared vegetables in the centre of the table with a small bowl of hoisin sauce on the side. Allow everyone to serve themselves!
- For serving. Spread a bit of hoisin sauce on a pancake, add chicken and vegetables to the centre, and roll it up tightly to create a small roll.
Tips
- Marinate the chicken for at least 1 hour, but it can be marinated a day ahead for even more flavour.
- If you have leftovers, the chicken freezes well raw and marinated.
Variations
- Add a sprinkle of sesame seeds for extra crunch and flavour.
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- Experiment with different vegetables such as bell peppers or bean sprouts.
How to Serve Mary Berry Hoisin Chicken
To serve Mary Berry’s Hoisin Chicken with Pancakes, arrange the chicken, warm Chinese rice pancakes, and prepared vegetables in the centre of the table. Place a small bowl of hoisin sauce on the side for dipping. Each person can then spread a little hoisin sauce on a pancake, add some chicken and vegetables in the centre, and roll it up tightly to make a small roll. Enjoy the delicious combination of flavours and textures!
Storing Hoising Chicken and Pancakes
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The chicken can also be frozen for future use. Simply place it in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
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Mary Berry Chinese Hoisin Chicken Pancakes
Ingredients
- 1 whole 1.5 kilograms / 3 pounds 5 ounces chicken
- 20-30 small Chinese rice pancakes
- ½ large cucumber deseeded and thinly sliced into matchsticks
- Large bunch of spring onions trimmed and thinly sliced into matchsticks
- 2 large carrots peeled and thinly sliced into matchsticks
For the marinade:
- 2 tablespoons hoisin sauce plus extra to serve
- 2 teaspoons tomato purée
- 2 tablespoons Chinese five-spice powder
- 3 tablespoons soy sauce
- 2 tablespoons runny honey
- 2 teaspoons rice or white wine vinegar
- 1 large garlic clove finely grated
Instructions
- For the marinade. Combine all the marinade ingredients in a large dish, ensuring a thorough mix. Massage the marinade into the chicken with your hands and allow it to marinate in the fridge for 1–4 hours.
- Preheat the oven and line the roasting tin. Preheat the oven to 200°C/180°C Fan/Gas 6 and line a roasting tin with non-stick baking paper.
- Roast the chicken. Place the marinated chicken in the prepared tin, season with salt and freshly ground black pepper, and pour any excess marinade over it. Roast in the oven for about 1–1¼ hours, covering with foil after the first 30 minutes, until fully cooked. The colour should be very dark brown, almost black, but not burnt. Let the chicken rest for 15 minutes, covered in foil.
- Warm the pancakes. Using a steamer or microwave warm the pancakes following the packet instructions.
- Carve the chicken. Slice the chicken, shred the leg meat, and arrange the chicken, pancakes, and prepared vegetables in the centre of the table with a small bowl of hoisin sauce on the side. Allow everyone to serve themselves!
- For serving. Spread a bit of hoisin sauce on a pancake, add chicken and vegetables to the centre, and roll it up tightly to create a small roll.
Notes
- Marinate the chicken a day in advance.
- Raw, marinated chicken freezes well.
