Georgina Hayden’s quick and easy recipe for spiced sticky chicken with plums and pancakes

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.

Sea salt

• 1 tsp freshly ground white pepper

2 star anise

• 3 tbsp soft dark brown sugar
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 bunch spring onions, trimmed and cut into 5cm strips
• ½ cucumber, trimmed and cut into matchsticks

12 Chinese-style pancakes

Put the chicken breasts in a bowl and add some sea salt, the white pepper and Chinese five-spice. Add a drizzle of groundnut oil and toss to coat.

Put a medium frying pan on a medium-high heat and add a little more oil. Lay in the chicken breasts, scraping any of the marinade from the bowl on to the meat, too, and cook for about eight minutes, until the chicken is charred.

Flip over the meat and cook for another six to eight minutes, until cooked through and gnarly. Transfer the chicken to a plate to rest. Meanwhile, wipe the pan clean and put it back on the hob on a medium heat.

Add two tablespoons of groundnut oil and the chopped ginger, and fry for a minute. Add the chopped plums, star anise and four tablespoons of water, then bring to a boil and cook for a couple of minutes, until the fruit softens.

Add the sugar, rice vinegar and soy sauce, stir well, then bring to a simmer and leave to bubble and soften for a further five to 10 minutes, until the sauce is sticky and rich; if the sauce is thickening but the plums haven’t softened enough, add a splash more water. When the sauce is ready, slice and shred the chicken, then transfer to a platter.

Warm the pancakes, then serve with the chicken, sliced spring onions, cucumber and a bowl of the sauce on the side.