Crispy Chicken Leg Pancakes With Ginger Chilli Dressing

Preheat the oven to 170°C.

Sit the cooked chicken legs on a tray lined with parchment paper. Combine the coriander and fennel seeds in a pestle and mortar and coarsely crush. Add the five spice and stir to combine. Cover the chicken legs liberally with olive oil and coat with the spice mixture and season with fine sea salt. Slide into the oven for 35-40 mins until super crispy.

While the chicken roasts, make the pancakes. Combine the flour with 130ml of water from a boiled kettle, the honey, sesame oil and the salt. Use a fork to bring together into a shaggy dough and then knead for 5 mins until smooth. Using hot water makes this process much quicker! Rest the dough 5 mins before dividing into 12-14 little balls. Don’t sweat about them being exactly the same size at this point, it’ll be ok! Divide into pairs (6 or 7), brush a little sesame oil over each and then sandwich them together, oil sides facing each other.

Roll the little pairs out into big flat pancakes. They’ll separate when we cook them. Once they’re all rolled, reheat a frying pan over a medium heat. Cook the pancakes for 1-2 mins per side, with a lid on, until lightly browned and cooked through. Once cooked, separate the pancakes and keep them stacked in a clean tea towel. Repeat with the remaining pieces of dough.

Finely grate the chilli and ginger and mix with the hoisin and the juice of the lime. Cut the cucumber and spring onions into matchsticks.

Remove the chicken from the oven and shred with two forks. Build your pancakes and get stuck in!