Peking Chicken Rolls

Buy Mandarin pancakes frozen at Asian grocery stores for the best results. Small tortillas or Boston or iceberg lettuce leaves also work well. Let your guests make their own rolls.


  • 1 tablespoon vegetable oil
  • 4 250-gram (8-ounce) chicken breasts boned with skin on
  • Salt and freshly ground pepper
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 2 teaspoons dry mustard powder
  • 16 Mandarin pancakes
  • ½ cup hoisin sauce
  • 1 teaspoon sesame oil
  • 1 English cucumber, peeled and cut in strips
  • 6 green onions, cut in 3-inch lengths


Heat oil in an oven-proof skillet over medium-high heat. Season chicken with salt and pepper and sear, skin side down, for 2 minutes each side or until golden. Remove from heat. Place chicken breasts on a baking tray.

Combine honey, soy sauce and mustard, and brush over seared chicken breasts. Let marinate at room temperature for 30 minutes.

Preheat oven to 400 F.

Place baking sheet in oven and bake for 10 to 12 minutes or until juices run clear. Remove from oven and let chicken rest on a carving board for 5 minutes. Slice chicken into thin slices.

Heat Mandarin pancakes by following package directions. Combine hoisin and sesame oil in a small bowl and stir together. Place green onions and cucumbers in small serving dishes.

To serve, spread hoisin on pancake and top with a couple of chicken slices, some cucumber and green onions, then roll up. Serves 12