I have a real aversion to the term “fakeaway”. I don’t know why. But as much as I resist the terminology, I guess it’s exactly what this dish is – it’s 100% based on and inspired by a Chinese takeaway classic: crispy duck pancakes. A real people pleaser, and something my girls adore. Making this with pan-fried chicken takes next to no time and is the perfect after-school/work quick dinner. And for a different ending, I sometimes serve the chicken and plum sauce over jasmine rice instead. With the same accompaniments, of course.Spiced sticky chicken, plums and pancakesWant to save this recipe? Download the Guardian Feast app to add this to your collection.Prep 10 min
Cook 35 min
Serves 42 skinless chicken breasts (about 150g each)Sea salt
1 tsp freshly ground white pepper
1½ tsp Chinese five-spice
