This fantastic weeknight recipe is wholeheartedly inspired by crispy hoisin duck pancakes.
A sticky, salty-sweet dish inspired by crispy duck with hoisin sauce: serve with jasmine rice or a pile of pancakes, and dig in
his fantastic weeknight recipe is inspired by crispy hoisin duck pancakes, which is why I have left the serving suggestion open. The chicken would happily sit alongside fragrant jasmine rice and steamed greens for a balanced meal. Equally, you could shred the crisp meat off the bone and serve it with a stack of pancakes, the plum sauce and some finely sliced cucumber and spring onion on the side. Either way, it’s a great, family-friendly dish.Heat the oven to 230C /450F/gas 8.
While the chicken is frying, halve and stone the plums, then cut each half in half again. When the chicken has had 15 minutes, pop the crushed garlic, sliced ginger and star anise into the pan, nestling them under the thighs. Take the pan off the heat, then arrange the plum quarters around the chicken. Pour the soy sauce and a few tablespoons of water on to the base of the pan, then drizzle the honey all over the chicken.
Transfer the pan to the hot oven and roast for 15 minutes, until the chicken is cooked through and sticky.
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