Pastry Ingredients: 70g of medium gluten flour, 30g of cornstarch, 60g of warm water

Filling: 2 chicken thighs, shredded cucumber, shredded carrots, sweet pasta sauce, honey, and salad oil

Optional: Shredded green onion, lettuce leaves

Procedure:

Marinade the chicken thighs with cooking wine, soy sauce, and shredded ginger for two hours or more. Marinate for more than two hours, fry the chicken thighs in a small amount of oil in a pan and set aside

Pancake Crust:

1. Add cornstarch to the flour and combine with warm water to form a dough, cover with plastic wrap and let rest for 20 minutes

2. Divide the dough into 3 equal portions, and cook in a pan until well done (no need to use oil in the pan when cooking)

Filling:

Pancakes:

Toast:

Toast:

Topping:

Top:

1. Cut the cucumber and carrot into julienne strips

2. Cut the chicken thighs into large pieces, add honey and a little bit of salad oil to the sweet noodle sauce, steam it through the pan and mix it well

3. Take a piece of pie crust, line up the cucumber and carrot strips, chicken thighs, and squeeze on the sweet noodle sauce

4. Roll it up and tie it with a band

Cooking Tips

The inside of the pancake can be filled with some lettuce, which I prepared. Put some lettuce, I prepared it but forgot to put it. You can also put some shredded green onions, the flavor is closer to the old Beijing chicken rolls in KFC.