Shredded sesame chicken pancakes with spiced plum sauce

Shredded sesame chicken pancakes with spiced plum sauce

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(5 ratings)

Prep: 25 mins Cook: 2 hrs, 5 mins


Serves 4 - 6
Cook your roast chicken with honey and five-spice glaze then serve with a Chinese-style fruit sauce and pancakes

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal433
  • fat23g
  • saturates6g
  • carbs19g
  • sugars19g
  • fibre2g
  • protein38g
  • salt0.5g
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    For the chicken

    • 1.8kg whole chicken



      While it's the traditional Christmas bird, turkey is good to eat all year round, though…

    • 2 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 2 tbsp five spice powder
    • 2 tbsp clear honey
    • 2 tbsp sesame seed

    For the plum sauce

    • 6 plums, stones removed and quartered



      The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

    • 3 tbsp soft brown sugar
    • 2 tsp five spice powder
    • 1 tsp cornflour
    • 100ml rice wine vinegar or Sherry

    To serve

    • soft Chinese pancakes or wraps, warmed
    • ½ cucumber, finely shredded
    • 6 spring onions, finely shredded
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


    1. Heat oven to 200C/180C fan/gas 6. Sit the chicken in a roasting tin, drizzle with oil and rub all over with the five-spice and plenty of seasoning. Roast in the centre of the oven for 30 mins.

    2. Turn the oven down to 160C/140C fan/ gas 3 and cook for a further 1 hr 50 mins. Meanwhile, prepare the plum sauce. Put the plums, sugar, five-spice, cornflour and a good pinch of salt in a separate roasting tin. Toss everything together, then pour in the vinegar, mix again and set aside.

    3. Remove the chicken from the oven and increase the heat back to 200C/180C fan/ gas 6. Drizzle over the honey and sprinkle with sesame seeds, then return to the oven for 20 mins, with the plums on the shelf underneath. When the chicken is cooked, remove from the oven and cover with foil. Leave to rest for 20 mins before serving. Continue cooking the plums for 15 mins more, until they are soft and the sauce is thick and sticky.

    4. To serve, shred the chicken with forks and pile into warm Chinese pancakes or wraps with the warm plum sauce, and some shredded cucumber and spring onions.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    2nd Jun, 2020
    Didn’t have rice wine vinegar so used a mixture of mainly white wine vinegar with a bit of balsamic and added a spoonful of the cooking juices to the sauce. Apart from that I followed it up the letter and although I was a bit sceptical about the cooking time it worked out to be correct. My family really enjoyed it and the sauce was excellent. Good cheap alternative to crispy duck and a different slant on roast chicken
    NatCupcake's picture
    22nd Aug, 2016
    it is absolutely fantastic, looks good, interesting, easier then roasted duck, love it!
    13th Sep, 2015
    I was a little skeptical about this recipe as I couldn't imagine all the flavours working together and wasn't sure my kids would like it but it was a huge success. The plum sauce absolutely makes it though, it was absolutely gorgeous and brought all the ingredients in the pancake together nicely. My chicken was only 1.4kg so I cooked it for 11/2 hours in total which was perfect. I did think the oven timings were a little too long in the recipe. I also used Mexican soft tortillas as I could not find Chinese pancakes (I live in Switzerland) and they worked really well. I will definitely make this again. Super easy, very tasty and a little out of the ordinary:-)
    12th Feb, 2014
    I always get cross when people post comments before they have cooked. However I am about to cook, and timing seems way too long (over 2 hours for a normal sized chicken, having had an hour at 180, come on). Looks like delicious flavours, will report on my timings later!!
    1st Jun, 2020
    What was the verdict?
    23rd Nov, 2013
    Made this in the summer for alfresco tea, and for a change from BBQ. Absolutely gorgeous. And made the most beautiful stock from the carcass, well worth the effort and will be doing again for tomorrow's Sunday dinner.
    7th Jul, 2013
    This was a real winner, used dried plums for the sauce as I could'nt find fresh ones.
    7th Jul, 2013
    Beautiful! Couldn't find Chinese pancakes so used small torillas - was absolutely delicious! Will definitely make again!
    28th May, 2020
    Do you peel the plums or blend the sauce at the end please? Thanks in advance!
    lulu_grimes's picture
    29th May, 2020
    Hello, We don't do either in this recipe but you can do either, or both, if you like. Lulu
    1st Jun, 2020
    Thankyou! Just realised I’m out of rice wine vinegar, what would be best please? Cider vinegar, balsamic or red wine vinegar?
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