Chinese Pulled Chicken Flatbreads

Chinese Pulled Chicken Flatbreads combine tender, flavorful shredded chicken with a savory, slightly sweet sauce, served on warm, crispy flatbreads. Infused with bold Asian flavors, this dish is perfect for a quick meal or an impressive appetizer.

Why You’ll Love This Recipe

• Packed with bold Chinese-inspired flavors
• Quick and easy to prepare, great for busy weeknights
• Customizable with different toppings and sauces
• A unique twist on traditional pulled chicken dishes
• Perfect as a main dish, appetizer, or snack

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pulled Chicken:

• Boneless, skinless chicken breasts or thighs
• Soy sauce
• Hoisin sauce
• Honey or brown sugar
• Rice vinegar
• Garlic, minced
• Ginger, grated
• Sesame oil
• Chicken broth or water
• Cornstarch (optional, for thickening)

For the Flatbreads:

• Store-bought or homemade flatbreads (naan, pita, or Chinese scallion pancakes)
• Olive oil or butter for brushing

For Garnish/Toppings:

• Green onions, chopped
• Sesame seeds
• Cucumber slices
• Red chili flakes (optional, for heat)
• Fresh cilantro (optional)

Directions

Prepare the Pulled Chicken:

1. In a pot or slow cooker, combine soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, sesame oil, and chicken broth. Stir well.
2. Add the chicken and cook over medium-low heat for 20-25 minutes, or until tender. If using a slow cooker, cook on low for 4-5 hours.
3. Once cooked, shred the chicken using two forks. If needed, mix cornstarch with a little water and add to the sauce to thicken it. Stir the shredded chicken back into the sauce.

Prepare the Flatbreads:

4. Heat a skillet over medium heat. Brush flatbreads with olive oil or butter and warm for 1-2 minutes per side until slightly crispy.

Assemble the Flatbreads:

5. Spread the pulled chicken evenly over the warmed flatbreads.
6. Garnish with chopped green onions, sesame seeds, cucumber slices, and red chili flakes if desired.
7. Serve immediately and enjoy!

Servings and Timing

• Servings: 4 flatbreads
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Spicy Version: Add Sriracha or chili paste to the sauce for extra heat.
• Crunchy Texture: Top with crushed peanuts or crispy fried onions.
• Extra Veggies: Add shredded carrots, bell peppers, or pickled radishes.
• Gluten-Free Option: Use gluten-free tamari instead of soy sauce and serve on gluten-free flatbreads.
• Sweet and Savory: Add a drizzle of honey over the assembled flatbread for extra sweetness.

Storage/Reheating

• Storage: Store leftover pulled chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating:
  • Stovetop: Heat the chicken in a skillet over low heat until warmed through.
  • Microwave: Heat for 30-45 seconds, stirring occasionally.
• Flatbreads: Store separately and reheat in a pan for best texture.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, simply shred pre-cooked rotisserie chicken and mix it with the sauce on the stovetop until heated.

What type of flatbreads work best?

Naan, pita, Chinese scallion pancakes, or homemade flatbreads all work well.

Can I make this recipe in an Instant Pot?

Yes, pressure cook the chicken with the sauce for 10 minutes, then shred and mix.

What’s the best substitute for hoisin sauce?

A mix of soy sauce, honey, and a little peanut butter can be used instead.

Can I bake the chicken instead of simmering it?

Yes, bake at 375°F (190°C) for 25-30 minutes, then shred and mix with the sauce.

How do I make this dish vegetarian?

Substitute pulled jackfruit or shredded tofu for the chicken.

Can I freeze the pulled chicken?

Yes, store in an airtight container and freeze for up to 2 months. Thaw and reheat before serving.

How can I make the sauce thicker?

Add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer until thickened.

What sides pair well with this dish?

Serve with a side of Asian slaw, steamed rice, or a simple cucumber salad.

Can I serve this as a sandwich instead of flatbread?

Yes, use sandwich rolls or bao buns for a different presentation.

Conclusion

Chinese Pulled Chicken Flatbreads offer a delicious fusion of tender, saucy chicken and crispy flatbreads, making them a perfect meal or snack. Quick to prepare and easy to customize, this dish is a great addition to your recipe collection. Enjoy with your favorite toppings and sides!

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• Author: Mariem
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 sandwiches 1x
• Category: Main Course
• Method: Pan-frying
• Cuisine: Chinese

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Description

A flavorful, juicy shredded chicken stuffed inside a crispy, pan-fried bun—a famous Chinese street food!

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Ingredients

Units USM Scale 1x2x3x

For the Chicken Filling:

• 2 chicken breasts, shredded
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp five-spice powder
• 1/2 cup diced green bell peppers
• 1/4 cup chopped scallions

For the Flatbread:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp oil

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Instructions

• Mix the flour, salt, warm water, and oil to form a dough. Let it rest for 30 minutes.
• Roll out the dough into small discs and pan-fry until golden brown on both sides.
• In a pan, heat sesame oil and sauté shredded chicken with soy sauce, hoisin sauce, oyster sauce, five-spice powder, bell peppers, and scallions.
• Slice open the flatbreads and stuff them with the chicken mixture.
• Serve hot and enjoy!

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Notes

• You can replace chicken with pork for a more traditional taste.
• Add chili flakes for a spicy kick.
• Store leftover chicken filling in the fridge for up to 3 days.