Sweet and Sour Chicken Pancakes

Gourmet Club

Sweet and Sour Chicken Pancakes

Recipe Type: Main

Author: Westin Gourmet

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 55

Who says you can’t enjoy something a little savoury on Pancake day (21st February)? This delicious traditional Chinese dish is overflowing in chicken, tomatoes, onions and courgettes…

Ingredients

115g Plain flour
2 Eggs (beaten)
200ml Semi-skimmed milk
90ml Water
450g Chicken breasts
2tbsp Tomato puree
3tbsp Sunflower oil
1 Lemon (zest and juice)
1tsp Malt vinegar
1tbsp Demerara sugar
2tsp Honey
1 Onion
1 Courgette
225g Bean sprouts
1tsp Sesame seeds
2tbsp Soy sauce
Salt
Pepper

Instructions

Before you begin making your pancakes and chicken filling, you will first need to prepare your ingredients. Start by beating your eggs in a bowl, halving and slicing your onion and cutting your courgette into 5cm matchsticks.
Once your ingredients are ready you can make your pancake batter. Sift your flour into a bowl and season with a pinch of salt and pepper. Create a well in the centre and pour in your eggs, milk and water. Whisk until your batter is smooth, then cover and leave to stand.
To make your filling, start by slicing your chicken breasts into strips before mixing with your tomato puree, 1tbsp of oil, your lemon zest and juice, vinegar, sugar and honey together in a bowl. Add your chicken strips to this mixture and toss until they are completely coated.
Heat a frying pan over a medium flame and add 1tbsp of oil. Introduce your onion to the pan and stir fry for 5 minutes until your onions become soft. Add your courgette to the mix and continue stir-frying for 3 minutes.
Remove your vegetables from the pan (being careful to drain the oil) and set them to the side.
Reheat your pan, add your chicken mixture and cook for 3-4 minutes. Re-introduce your vegetables to the pan, toss together and remove from the heat.
In a separate non-stick pan, rub a little of your remaining oil over the surface and pour in a little of your batter (Remember to tilt your pan so your batter covers the entire surface, and tip any excess batter back into your bowl).
Cook your pancake over a high flame for 2 minutes, then loosen the edges with a spatula and flip over. Cook for a further 30 seconds, then slide your pancake onto a plate.
Cover your pancake with greaseproof paper and repeat the process again to make more pancakes (you should make 8 in total).
Once all your pancakes are cooked, reheat your chicken filling and add your bean sprouts, sesame seeds and soy sauce. Cook for 1-2 minutes until your mixture is hot, then spoon your filling onto your pancakes and fold into quarters.