Spring Onion Pancake Tacos with Peanut Butter Pulled Chicken

Stop what you’re doing and cook Twisted’s Spring Onion Pancake Tacos with Peanut Butter Pulled Chicken recipe immediately! These pulled chicken tacos are what Mexican dreams are made of.

Done in 45 minutes

Dish by Hugh Woodward

Ingredients

What you'll need:

225g plain flour

1/2 tspsalt

118ml boiling water

1/2 tspChinese 5 spice

112gflour

60mlsesame oil

2 bunchesspring onions, thinly sliced

500gchicken breasts

2 tbspvegetable oil

2 tbspKorean chilli flakes

1 tspChinese 5 spice

150gpeanut butter, smooth

75mlsoy sauce

2 tbspmalt vinegar

2 tbspsesame oil

1 tbspchilli oil

2 tbspsugar

1/2 tspsalt

1/2 tspSzechuan peppercorns, ground

2garlic cloves, minced

1 tspginger, minced

2 tbsphot water

These chicken tacos are a sure fire show stopper. Homemade pancake tacos rolled in green spring onions and filled with juicy peanut butter chicken. A feast for the eyes as well as the mouth, these peanut butter chicken tacos are a great mix of colours and flavours, top with cucumber, spring onions and chilli oil and enjoy.

Method

Pre-heat oven to 180ºC.

In a bowl, mix together the oil, chilli flakes, Chinese 5 spice, salt and pepper. Add the chicken breasts and toss to coat evenly.

Heat a pan over medium heat. Add the chicken and sear on both sides until golden brown and lightly charred.

Transfer to a baking tray and bake until cooked through; about 12-15 minutes.

Shred with forks and keep warm

In a bowl, whisk together the peanut butter, soy sauce, vinegar, oils, sugar, salt pepper, garlic and ginger.

In a large mixing bowl, stir the salt and flour together with a wooden spoon. Make a well in the centre and stir boiling water into the flour to create a dough.

Dust a clean surface with flour and knead for 5 to 8 minutes until smooth and elastic, adding more flour if necessary. Cover with a tea towel and let it rest for 30 minutes.

Make a paste by mixing the ¼ flour, sesame oil and salt together.

Divide the dough into 6 equal pieces. Roll out each piece into a thin rectangle with the.

Brush with the paste and sprinkle some five spice and the scallions, lightly covering the surface of the dough. Roll like a pinwheel from bottom up, then roll right to left like a snail. Tuck the end in, then flatten into a thin circle. Repeat with remaining pieces.

Roll out into about 6-7” rounds. Heat oil in a nonstick pan over medium heat. Pan sear on both sides until golden brown, set aside to keep warm and continue with remaining dough.

Add the finely sliced spring onions to ice water and let sit for 10 minutes to curl up. Mix together the carrots and cucumber in a separate bowl.

Divide the chicken mixture between the spring onion tacos. Drizzle with chili oil if desired. Top with the carrot and cucumber and then the spring onions. Sprinkle with sesame seeds and enjoy

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.