Crispy Chicken with Scallion Pancakes

Ingredients

In this adaptation of Chicken and Waffles to Overseas Chinese cuisine, the waffles are replaced with scallion pancakes, a popular Chinese dish. The chicken is marinated with traditional Chinese flavors such as soy sauce, ginger, and garlic, and the dish is served with a tangy dipping sauce that complements the flavors of the scallion pancakes. We alse have the original recipe for Chicken and Waffles, so you can check it out.

• For the crispy chicken: For the crispy chicken:
• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• For the scallion pancakes: For the scallion pancakes:
• 2 cups all-purpose flour (240g) 2 cups all-purpose flour (240g)
• 1 cup boiling water (240ml) 1 cup boiling water (240ml)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup scallions, finely chopped 1 cup scallions, finely chopped
• Vegetable oil, for frying Vegetable oil, for frying
• For the dipping sauce: For the dipping sauce:
• 1/4 cup soy sauce (60ml) 1/4 cup soy sauce (60ml)
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 480 kcal / 2009 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 34g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, and minced garlic. Add the chicken breasts and marinate for at least 30 minutes.
2. 2.
   In a separate bowl, whisk together the flour, baking powder, salt, and black pepper. Set aside.
3. 3.
   In a large skillet, heat vegetable oil over medium-high heat for frying.
4. 4.
   Remove the chicken from the marinade and coat each piece with the flour mixture, shaking off any excess.
5. 5.
   Fry the chicken in the hot oil until golden brown and cooked through, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   To make the scallion pancakes, combine the flour and salt in a mixing bowl. Gradually add the boiling water while stirring until a dough forms.
7. 7.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
8. 8.
   Divide the dough into 4 equal portions. Roll out each portion into a thin circle.
9. 9.
   Brush the surface of each circle with vegetable oil and sprinkle with chopped scallions.
10. 10.
    Roll up the dough tightly, then coil it into a spiral shape. Flatten the spiral with your hand and roll it out again into a thin pancake.
11. 11.
    Heat vegetable oil in a skillet over medium heat. Fry each pancake until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
12. 12.
    In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili flakes (if using) to make the dipping sauce.
13. 13.
    Serve the crispy chicken with the scallion pancakes and the dipping sauce on the side.

Treat your ingredients with care...

• Chicken breasts — For extra tenderness, you can pound the chicken breasts to an even thickness before marinating.
• Scallions — Make sure to finely chop the scallions to ensure even distribution in the pancakes.

Tips & Tricks

• To achieve extra crispy chicken, double coat the chicken by dipping it in the flour mixture, then in a beaten egg, and finally back in the flour mixture before frying.
• For a spicier version, add a pinch of cayenne pepper to the flour mixture for the chicken.
• Serve the scallion pancakes immediately after frying to maintain their crispiness.
• You can add additional seasonings to the dipping sauce, such as minced garlic or grated ginger, for extra flavor.
• Leftover scallion pancakes can be reheated in a toaster oven or skillet for a quick and delicious snack.

Serving advice

Serve the Crispy Chicken with Scallion Pancakes as a main course, placing a piece of chicken on top of each scallion pancake. Drizzle the dipping sauce over the chicken or serve it on the side for dipping. Garnish with additional chopped scallions for a fresh and vibrant touch.

Presentation advice

Arrange the scallion pancakes on a serving platter and place the crispy chicken on top. Drizzle the dipping sauce over the chicken and garnish with a sprinkle of sesame seeds and a few whole scallions for an appealing presentation.