Chinese Popcorn Chicken on Spring Onion Pancake By Ching He Huang
Lee Kum Kee

Chinese Popcorn Chicken on Spring Onion Pancake By Ching He Huang

Makes 2-3
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Inspired by the Spring Onion Cong Bing at Old Shanghai Cong Bing

This makes the perfect naughty treat for family and friends. Everyone can make and assemble their own - the perfect party food! The Oyster Sauce brings a dish savouriness to the chicken and baking the chicken makes it much healthier.

This recipe was made in collaboration with Ching He Huang.  


250g Organic chicken thighs, fillets, cut to 1/2 inch chunks
80g plain flour
1 tsp dried chilli flakes,
1 tsp ground white pepper
1 tsp Chinese five spice powder
1 tsp crushed sea salt
1 organic egg, beaten
80g Panko breadcrumbs
olive oil spray
For the spring onion ‘jian bing’ pancakes (Makes 12 small or 6 large)
365g plain flour
75g strong bread flour
½ tsp salt
200ml boiling water
3 Tbsp rapeseed oil plus extra for frying
½ tsp ground white pepper
½ tsp ground black pepper
½ tsp ground sea salt




4 spring onions, finely sliced
1-2 red chillies, thinly sliced
Sprigs of fresh coriander
sesame seeds, toasted


1 Mix the chicken thigh meat with Oyster Sauce and marinate for 15. minutes. Preheat the oven to 190C/ 170Cfan/ gas 5.Make a seasoned coating by mixing the plain flour, sea salt, ground white pepper, dried chilli flakes, Chinese five spice together a add chicken pieces and toss together Then dip in the egg followed by the Panko breadcrumbs. Place the pieces on a tray, lined with baking paper, spray with olive oil and bake in the oven for 12 minutes.
2 Meanwhile make the spring onion pancakes. In a large bowl, mix the plain flour with the strong bread flour and salt. Add the boiling water and mix into a dough. Set aside.
3 Heat the rapeseed oil and sesame oil in a small pan and add the white pepper, black pepper and salt. Remove from the heat.
4 Roll out the dough into a flat circle and spread the seasoned oil onto it, taking care not to spread it right to the edges. Scatter the spring onions onto the dough, then scatter the remaining plain flour over the top.
5 Cut the dough into eight sections, leaving each section attached 2cm from the centre. Take one section and fold towards the centre of the circle, then repeat with the remaining sections. Roll out again and repeat the circular folding. (This creates stretchy chewy layers in the pancake).
6 Roll out the dough again into a rectangle and then roll into a long Swiss roll shape; it should be about 10cm/4in wide. Divide into six pieces and divide each piece into two. Flatten each piece with your palm and use your hands or a rolling pin to stretch the dough into a circle. You should end up with 12 small pancakes.
7 Heat a wok or pan over a medium heat. Add a tablespoon of rapeseed oil and swirl it up the sides of the pan (alternatively you can brush the pancakes with some rapeseed oil on each side to ensure even cooking). Add two to three pancakes and cook until golden-brown, turning halfway. Repeat until all the pancakes are cooked. Cover with foil and keep warm in the oven until ready to serve.
8 Remove the Popcorn chicken from the oven and stack over the pancake, drizzle over Sriracha Mayonnaise and sprinkle over spring onion, coriander and freshly sliced chillies, and some toasted sesame seeds and eat immediately.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.