Air-fryer Peking roast chicken pancakes

Traditional Peking duck can be a time-consuming affair with steps including blanching the duck skin with large vats of boiling water, air-drying the skin in cool-rooms in front of fans to dehydrate the skin, then slowly roasting to perfection in a hanging oven. This method simplifies the Chinese classic by using free-range chicken and an air-fryer for a home cook version that is far more achievable and guarantees crisp skin and melt-in-your-mouth results.

• serves

  8

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Stream free On Demand

Butterflied Roast Chicken

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1.4 kg whole free-range chicken, butterflied
• 1 tsp salt
• 2 tbsp dark soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp grated ginger, juice only
• 1 tsp sugar
• 1 tbsp vegetable oil

For the pancakes 

• 3 cups plain flour
• 1 cup boiling water
• 2 tbsp vegetable oil, for brushing

To serve

• 2 Lebanese cucumbers, cut into 5 cm batons
• 4 thick spring onions, thinly julienned
• ¼ cup tianmianjiang (see Note) or hoisin sauce

Resting time: 30 minutes

Marinating time: 2 days

Instructions

1. Bring a kettle of water to the boil. Rub the chicken all over with salt, taking particular care to rub off and remove any papery skin. Pour boiling water over the skin of the chicken to tighten it.
   
2. In a small bowl, combine the dark soy sauce, Shaoxing wine, ginger juice and sugar and stir to dissolve the sugar. Rub the soy sauce mixture all over the chicken, then marinate uncovered in the fridge, skin-side up for 2 days. (Alternatively, use a hairdryer on the skin of the chicken to help dry out).
   
3. When ready to cook, place the chicken in an air-fryer and cook for 45 minutes at 180˚C.
   
4. To make the pancakes, place the flour in in the bowl of a stand mixer with the dough hook fitted. With the mixer running on low, gradually add the boiling water until it forms a thick dough. Knead for 5 minutes, or until smooth, then place into a plastic bag (or a zip lock bag) and squeeze out as much air as possible. Rest for 30 minutes.
   
5. Roll the dough into logs with a similar thickness to a golf ball. Cut into 3 cm lengths and flatten slightly. Brush the top half of the pieces with oil and place another piece on top. Press down again and roll two pieces together with a small rolling pin into a large round.
   
6. Heat a large dry frying pan over medium-low heat and fry the rounds dry on both sides until still pale but lightly browned in spots. Pull the discs apart to create thin pancakes.
   
7. Serve the air-fryer Peking roast chicken with the Mandarin pancakes, cucumbers, spring onion and sauce.

Note

• Tianmianjiang may also be called sweet bean sauce.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Butterflied Roast Chicken

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G