Cong you bing with fried chicken

Are you interested in trying a new recipe today? Cong you bing also known as a scallion pancake, is a Chinese, savory, unleavened flatbread folded with oil and minced scallions (green onions). Add fried chicken to your cong you bing for a delicious treat!

Cong you bing with Chilli and Spring onion dressing and Japanese Fried Chicken

Cong You Bing

8 spring onions sliced

420g Cake Flour

10g Salt

85ml Luke Warm water

15ml Sesame Oil

100g butter, melted


Place the flour and salt in the bowl of a stand up mixer and lightly mix together using a dough hook.

Pour the oil in and mix through, once the oil is mixed through pour the water in steadily and leave to knead until the dough forms a ball.

Split the dough into 6 balls.

Roll each ball out into a circle, 3mm thick, brush with butter and then sprinkle with spring onions. Start at one point and roll the pastry up into a long strip, then roll the pastry strip into a spiral before rolling the pastry out flat again.


Warm up a pan, drizzle with sesame oil and toast each pancake about 30seconds a side.

Chilli Oil and Spring Onion Dressing

10 Spring Onions, sliced

150ml Chilli Oil

50ml Lime Juice


In a bowl mix together the spring onions, chilli oil and lime juice.


Japanese Fried Chicken

For the marinade:

100ml Sake

45ml Mirin

45ml Rice Wine Vinegar

45ml Lime Juice

30ml Sriracha

30ml Soy sauce

15ml Sesame Oil

10 Garlic cloves, peeled

2 Red Onions, peeled

15g Ginger, peeled

1 teaspoon Salt

½ teaspoon White Pepper

4 Chicken Thighs, boneless, skinless


Place all the ingredients besides the chicken in a food processor and blend until smooth.

Cut each chicken thigh into 3 pieces and place into the marinade.

Leave the chicken in the marinade overnight.


For the seasoned flour:

250g Cornflour

1 teaspoon freshly ground white pepper

1 teaspoon fine salt

1 teaspoon toasted sesame seeds

1 teaspoon dashi powder

1 teaspoon chilli powder

1 teaspoon ground ginger

1 teaspoon onion powder

1 teaspoon garlic powder


Mix all the ingredients together in a bowl until well combined.


To fry the chicken:

Remove the chicken from the marinade.

Heat up a litre of vegetable oil in a heavy based pot to 160˚C.

Coat the chicken pieces in the seasoned flour then place the chicken into the oil, fry for about 8 minutes till cooked.

Once the chicken is cooked, remove from the oil with a slotted spoon and drain on kitchen towel. Season with salt and pepper.


The Recipe was created by Liam Tomlin

Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe’s finest kitchens, before moving to Australia in 1991. … The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.

Have a look at some of our stock to see if you can have a try at this recipe



Perfect CalamariSpicey meat