Peking Chicken Roll-Ups Peking Chicken
Peking Chicken Roll-Ups
Serves 4
8 (8-inch) flour tortillas 2 tablespoons honey 2 tablespoons soy sauce 1 tablespoon grated, peeled
fresh ginger
1/8 teaspoon ground red pepper (cayenne) 2 garlic cloves, crushed with garlic press 6 skinless,
boneless chicken thighs (about 1 1/4 pounds) 1 teaspoon vegetable oil
2/4 cup hoisin sauce
3/2 English (seedless) cucumber, cut into 2-inch by 1/4-inch sticks 2 green onions, thinly sliced
Stack tortillas and wrap in foil. In small bowl, mix honey, soy sauce, ginger, ground red pepper,
garlic. Set aside tortillas and honey mixture. Coat chicken with oil and place on grill over medium-
high heat. Cook 5 minutes, turning once. Brush chicken well with honey mixture, and cook 5 to 7
minutes or until juices run clear when thickest part of thigh is pierced. turning once. While
chicken is cooking, place foil-wrapped tortillas on grill, heat 3 to 5 minutes or until warm.
Transfer chicken to cutting board; thinly slice. Spread hoisin sauce on one side of tortillas; top
with chicken, cucumber, and green onions, and roll up to serve.
Peking Chicken
5 cloves of garlic, crushed, peeled, minced (about 5 teaspoons) 2 Tbsp minced fresh ginger 1 cup
hoisin sauce
4/4 cup Kikkoman soy sauce
5/4 cup rice wine vinegar
6/4 cup honey 2 lbs skinless, boneless chicken breast, thinly sliced across the grain 12 scallions 1
Tbsp sesame oil 12 flour tortillas
Combine garlic, ginger, hoisin sauce, soy sauce, vinegar, and honey in small bowl. Whisk to mix. Set
aside half of mixture for sauce. Marinate chicken in a Ziploc bag in remaining mixture for one to
two hours, stirring several times. Meantime, make scallion brushes. Trim roots and greens off
scallions. Leave 3" pieces of scallion white. Make a series of 1" lengthwise cuts in each end,
gradually turning scallion, to form individual bristles of brush. Soak scallions in a bowl of ice
water for a couple of hours to swell ends of brushes.
Just before serving, heat oil in a large non-stick frying pan. Cook chicken over medium heat for 2
minutes, until well done. Set aside and keep warm. Lightly brush each tortilla with water and toast
in a non-stick frying pan over high heat (or warm in a steamer). Divide reserved marinade among 6
small ramekins or dishes. Mound chicken in center of platter. Arrange tortillas (fold them in
quarters or halves and scallion brushes around the chicken. Tell guests to use a scallion to brush a
tortilla with hoisin sauce. Have them place a spoonful of chicken and scallion brush in a tortilla
and roll it into a cone.
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