Chinese Popcorn Chicken on Spring Onion Pancake | Europe

Ingredients

• 250g Organic skinless chicken thighs, de-boned, sliced to 1/2 inch chunks
• 2 tbsp Lee Kum Kee Premium Oyster Sauce
• 80g Plain flour
• 1 tsp dried chilli flakes,
• 1 tsp ground white pepper
• 1 tsp Chinese five spice powder
• 1 tsp cracked 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
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• ½ tsp ground white pepper
• ½ tsp ground black pepper
• ½ tsp ground sea salt
• 4 spring onions, finely chopped