Delicious Peking Chicken Recipe with Mandarin Pancake

Are you ready to embark on a culinary journey to the land of the iconic Peking duck? Well, buckle up, because we are about to take your taste buds on an adventure with this Peking Chicken with Mandarin Pancake recipe. This dish is inspired by the classic Chinese dish, and it’s sure to impress even the pickiest eater.

Picture a crispy-skinned Peking duck, served with sweet and savory sauce, fresh scallions, and cool cucumber wrapped in a delicate Mandarin pancake. Now imagine that same flavor explosion but with tender chicken breasts instead of duck! That’s what we are bringing to your kitchen today.

This recipe may seem intimidating at first, but don’t let that stop you from trying it out. Making the mandarin pancakes may seem like a challenge, but I promise it’s not as hard as it sounds. And once you taste the delicious result, you’ll be addicted.

So put on your apron and get ready to experience a taste of China in your own home with this magnificent Peking Chicken with Mandarin Pancake recipe!

Why You’ll Love This Recipe

Peking Chicken With Mandarin Pancake
Peking Chicken With Mandarin Pancake

Hey there, fellow foodies! Are you up for a culinary adventure? Do you want to taste something divine yet different? Look no further, because I’ve got the perfect recipe for you – Peking Chicken with Mandarin Pancake! Trust me when I say this, you’ll love it.

Let me tell you why. First off, the combination of tender chicken and savory pancakes is simply unbelievable. Each bite bursts with flavor and texture, giving your taste buds a fully satisfying experience. The chicken is marinated in a rich mixture of hoisin sauce, dark soy sauce, brown sugar, and other savory spices which infuse into the meat beautifully.

Now let’s talk about the pancakes. These delicate little crepes are made with a simple mixture of all-purpose flour and boiling water, resulting in a light, chewy texture that is just perfect to hold all those juicy chicken bites. They’re also incredibly easy to make – just mix, knead, roll out and cook!

But wait, there’s more! To elevate the dish even further, serve it up with some fresh green onions, crunchy cucumbers and spicy chili sauce. The contrast of flavors will leave your mouth watering for more.

And if you’re feeling adventurous or want to impress some guests next time you entertain, this recipe makes an excellent “peking duck” alternative. Simply swap the chicken out for roast duck or crispy duck meat, wrap it up in a pancake along with some plum sauce or peking sauce, and voila! You now have yourself a gourmet Chinese meal that would rival any fancy restaurant.

So go ahead and give this Peking Chicken with Mandarin Pancake recipe a try – I promise you won’t regret it.

Ingredient List

Get ready for this flavor-filled recipe!

Here’s what you’ll need to prepare Peking Chicken with Mandarin Pancakes:

  • 2 boneless, skin-on chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp five-spice powder
  • 1 tbsp dry sherry
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp mirin
  • 1 tbsp fresh ginger, grated
  • 2 cups boiling water, plus extra
  • Sesame oil, for frying
  • Hoisin sauce and green onions, thinly sliced for serving

For the Mandarin Pancakes:

  • 2 cups all-purpose flour, plus extra for dusting
  • 3/4 cup boiling water
  • 1/4 cup cold water

To Serve:

  • Cucumbers, thinly sliced
  • Hoisin sauce
  • Soy sauce

Are you craving more? Add these ingredients to your Peking Chicken with Mandarin Pancakes:

If you want to add more flavors to your dish, give these substitutions and variations a try:

  • Use boneless, skin-on chicken thighs instead of breasts for juicier meat.
  • Substitute hoisin sauce for plum sauce or Peking sauce.
  • Add shredded carrots or cabbage to the filling.
  • For a vegetarian option, replace chicken with Moo Shu Pork or crispy duck. Alternatively, use dumpling wrappers to make vegetable wraps.
  • For a traditional touch, try serving the pancakes with roasted duck or Peking Duck.

With these ingredients, you’ll be able to create a delicious dish that will satisfy your Chinese cuisine cravings.

The Recipe How-To

Prepping the Chicken and Marinade

Start by prepping your chicken breasts. Cut the chicken into long thin strips, taking care to remove any tenderloins or fatty parts of the breasts. Pat dry with paper towels.

Next, make the marinade by mixing together the following ingredients in a bowl: 1 tbsp brown sugar, 1 tbsp kosher salt, 1 tsp ground black pepper, 1 tsp five-spice powder. Then add 2 tbsp of dark soy sauce, 2 tbsp of mirin, and 1 tbsp of dry sherry. Grate a thumb-sized piece of fresh ginger into the bowl with a microplane, and mix everything together.

Pour the marinade over the chicken strips, coating them well on all sides. Cover and refrigerate for at least an hour or ideally overnight.

Making the Pancakes

While the chicken is marinating, start making your mandarin pancakes. In a large mixing bowl, whisk together 2 cups of all-purpose flour and 3/4 cup of boiling water. Mix until you get a crumbly dough.

Turn out the dough onto a clean work surface that has been dusted with flour. Knead for 5-10 minutes until you get a smooth dough ball. Cover with a damp towel and let it rest for at least 30 minutes.

After resting, divide the dough ball into two pieces, then roll each piece out into a long cylinder shape. Cut each cylinder into pieces that are about as big as ping pong balls (you should get about 16-18 pieces total). Flatten each ball with your palm, then use a rolling pin to roll out each flattened ball into a circle about 6-7 inches in diameter.

Heat up a dry skillet or frying pan over medium-high heat. Once hot, place one pancake at a time in the skillet and cook for about 30 seconds on each side until slightly golden brown with bubbly spots. Remove from heat and set aside.

Cooking the Chicken

Heat some sesame oil in a large skillet over medium-high heat. Once hot, add your marinated chicken strips and stir-fry for 8-10 minutes until fully cooked through.

Assembling Your Peking Chicken with Mandarin Pancakes

To assemble your peking chicken wraps, take one mandarin pancake and spread some hoisin sauce down the middle of it using a spoon. Add several slices of green onions and cucumber on top of the hoisin sauce.

Add some cooked chicken on top of that, then fold in half like you would for tacos or burritos. Serve immediately while still warm!

That’s it! Your homemade Peking chicken wraps with mandarin pancakes are ready to enjoy 🙂

Substitutions and Variations

Let’s face it, not all of us have access to every ingredient or want to follow a recipe to the letter. Fear not, culinary explorers, for substitutions and variations are here to save the day. With a little creativity and resourcefulness, you can make this Peking Chicken with Mandarin Pancake recipe your own.

First on the list is the chicken. While this recipe calls for chicken breasts, you can certainly use chicken thighs if that’s what you prefer. Just be sure to remove the skin before cooking. Also, if you’re feeling adventurous, why not try using pork instead? Moo Shu pork or Peking duck are also tasty options if you’re up for the challenge.

As for the pancakes, if you don’t have access to mandarin pancakes, you can use Chinese pancakes or even dumpling wrappers as a substitute. The texture will be a bit different but it’ll still do the trick.

Now let’s talk about the sauce. Hoisin sauce and dark soy sauce may be essential components of Peking Chicken but there’s no harm in experimenting with different sauces to achieve a unique twist on this traditional dish. Plum sauce, sweet chili sauce or even peanut sauce are great alternatives that can work just as well.

Feeling adventurous? Why not add some veggies to your dish? Cut up some bell peppers or carrots, or even throw in some snow peas or mushrooms into your stir-fry for an added crunch and depth of flavor.

Remember, cooking is all about expression and having fun! So let your creativity run wild and see what substitutions and variations suit your taste buds best.

Serving and Pairing

Once you have prepared your Peking Chicken with Mandarin Pancakes, the next step is to serve and pair it with some complementary dishes. One thing that pairs well with this dish is Moo Shu Pork. This traditional Chinese dish which consists of sliced pork, mushrooms, cabbage, and scrambled eggs in a hoisin sauce mix can be served either as a side dish or on its own.

Another great option is to serve your Peking Chicken with some steamed rice. This classic side dish provides a nice balance between the savory chicken and the sweet hoisin sauce.

If you’re looking to add some fresh flavors to your meal, you can also serve your Peking Chicken with sliced cucumbers and green onions. These crunchy greens will add an extra element of texture and flavor to your chicken pancakes.

To create a complete Chinese dining experience, you can also consider serving your Peking Chicken with other classics like crispy duck or dumpling wrappers. These delicious options can be wrapped up alongside the chicken and vegetables for a truly authentic experience.

Finally, to amplify the flavor profile of this recipe even further, try pairing it with authentic plum sauce or Peking style sauce. The tangy sweetness of these sauces works exceptionally well with the chicken and pancakes.

No matter how you choose to serve and pair your Peking Chicken with Mandarin Pancakes recipe, one thing’s for sure: You’re in for a flavor-packed feast that’ll transport your taste buds straight to China!

Make-Ahead, Storing and Reheating

When it comes to making Peking Chicken with Mandarin Pancake recipe ahead of time, there are a few options for you to choose from depending on your preference.

Firstly, if you want to make the pancakes ahead of time, you can mix the flour and boiling water together and form dough balls. Cover them with plastic wrap and let sit at room temperature for up to 2 hours or refrigerate overnight.

Secondly, if you have leftover cooked chicken, you can store it in an airtight container in the fridge for up to 3 days. However, it’s important to note that reheating chicken can dry out the meat so it’s best to reheat it in a microwave with water or chicken broth.

Lastly, if you want to make the entire dish ahead of time, I recommend cooking the chicken as directed and storing it separately from the pancakes, cucumbers, and green onions in different containers until ready to serve. When ready to enjoy, reheat the chicken by pan-frying or microwaving it, and then assemble the pancake wraps with desired toppings.

When it comes to storing leftovers or making extra portions of Peking Chicken with Mandarin Pancake recipe, it’s best to store them separately to avoid sogginess or loss of crispness. On the other hand, these ingredients can be easily frozen for later consumption by simply wrapping them individually in plastic wrap and placing them in an airtight freezer bag.

In terms of reheating leftovers or frozen portions, I recommend defrosting them overnight in the fridge before reheating in a microwave with water or chicken broth. Alternatively, you can also pan-fry them for added crispness and texture.

Overall, this recipe is perfect for make-ahead meals or leftovers that will still provide great taste and texture even after being reheated or stored properly.

Tips for Perfect Results

Cooking is an art and every chef has their style, but there are some tips that can help you achieve the perfect result for this Peking Chicken with Mandarin Pancake Recipe. In this section, I will share with you my secrets to make sure everything turns out perfectly.

The first tip that comes to mind is to marinate the chicken breasts overnight. This way, the meat will have more flavor and the texture will be tender and juicy. Make sure you evenly distribute the marinade on each piece of meat.

Next, when cooking the chicken, use a non-stick pan or cast-iron skillet over medium heat. Don’t overcrowd the pan; it’s better to cook the chicken in batches. Avoid flipping the chicken too often, as this can make it stick and reduce its tenderness.

When making the mandarin pancakes, dust your work surface generously with flour to prevent sticking, and make sure you roll them out evenly so they cook at the same rate. You also want to cook them until they are pliable but not crispy; this way they hold up well when stuffed with chicken.

Now let’s talk about presentation: arrange shredded cucumber and green onions on top of each pancake before adding the chicken to create a contrast of colors and add a refreshing crunch.

To finish off, brush sesame oil over the pancakes before serving for extra flavor and shine. Don’t forget to serve extra hoisin sauce on the side for people to drizzle as they wish.

Finally, don’t be intimidated by this recipe – embrace it! Cooking is an adventure, so have fun with it and trust your instincts. Happy cooking!

Bottom Line

If you’re a fan of the mouthwatering flavors of Chinese cuisine, then you won’t be disappointed with this Peking Chicken With Mandarin Pancake recipe. It’s a dish that combines tender chicken breasts seasoned with five-spice powder and fresh ginger, smothered in a savory hoisin sauce, and then paired with delicate mandarin pancakes. Trust me when I say that one bite of this dish will transport you straight to the streets of Beijing.

Not only is this recipe delicious, but it’s also incredibly versatile. You can easily swap out the chicken for other proteins like pork or duck if you’re feeling adventurous. And if you’re looking to make an even simpler version of this dish, grab some premade moo shu pancakes from your local Asian market.

Don’t be intimidated by the ingredient list – most items on it can be found at your local grocery store. Plus, making these pancakes from scratch is surprisingly easy thanks to the simple combination of all-purpose flour and boiling water.

In conclusion, whether you’re looking for a new go-to Chinese takeout order or wanting to impress your dinner guests with your culinary skills, this Peking Chicken With Mandarin Pancake Recipe is definitely worth trying out. So why not give it a go and take yourself on a culinary journey to the bustling streets of Beijing?

Peking Chicken With Mandarin Pancake

Peking Chicken With Mandarin Pancake Recipe

This is one of my absolute favorite collected recipes in the world. It has always been a great crowd pleaser whenever I have served it. The chicken is simply astounding! It is the only time I eat chicken skin - the crispy crunch with all the seasonings just cannot be duplicated. However, you can certainly remove the skin, marinade and skip the pan frying. Just place directly into the oven. I usually serve this dish with Chinese or Japanese vegetable fried rice.
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Prep Time 4 hrs 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Calories 435.9 kcal



  • 4 chicken breasts, skin on
  • 1 1/2 teaspoons five-spice powder
  • 3 slices fresh ginger, smashed with side of knife
  • 3 tablespoons dark soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon mirin or 1 teaspoon dry sherry
  • 2 tablespoons brown sugar
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons kosher salt or 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper


  • 1 cucumber, peeled, seeded, julienne strips
  • 3 green onions, whole, julienne strips
  • 1/2 cup hoisin sauce


  • 2 cups all-purpose flour
  • 1 cup boiling water
  • 1 1/2 tablespoons dark sesame oil


  • 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!

Your Own Notes


Serving: 278gCalories: 435.9kcalCarbohydrates: 48.9gProtein: 26.6gFat: 14.3gSaturated Fat: 3.4gCholesterol: 62.5mgSodium: 1500.5mgFiber: 2.3gSugar: 11.6g
Keyword Asian, Chicken, Chicken Breast, Chinese, Easy, Inexpensive, Japanese, Kid-Friendly, Meat, Poultry, Toddler-Friendly
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