Jimmy O. Yang’s Hoisin Chicken Flatbread
with Sizzling Scallion Ginger Oil & Cucumber
- Sesame
- Wheat
- Milk
- Soy
- Soy
- May contain traces of allergens
Get hungry for a mash-up of epic and unexpected proportions, dreamed up and perfected by none other than actor and comedian Jimmy O. Yang! For this limited-edition recipe, you’ll load savory-sweet hoisin-glazed chicken thighs onto crisp flatbreads, then sprinkle generously with shredded mozzarella (you heard us!). When the flatbreads come out melty, browned, and delicious, you’ll drizzle the tops with homemade sizzling scallion ginger oil, then top with sliced cucumber just before serving for crunchy, cool contrast.
Ingredients
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
10 ounce
Diced Skinless Dark Meat Chicken
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 thumb
Ginger
Not included in your delivery
8 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high or preheat oven to 500 degrees. Wash and dry produce. • Trim and mince scallions. Peel and mince or grate ginger. Trim and quarter cucumber lengthwise, then slice into ¼-inch-thick quarter-moons.
• Pat chicken* dry with paper towels and season all over with pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in hoisin, sweet soy glaze, and 2 TBSP water (4 TBSP for 4 servings). Cook until sauce is thickened and chicken is coated, 1-2 minutes more. (Be careful—sauce may splatter a bit.)
• Place scallions, ginger, and a pinch of salt in a medium heatproof bowl. • While chicken cooks, heat 2 TBSP oil (4 TBSP for 4 servings) in a small pan over high heat until it just starts to smoke, 1-3 minutes (we recommend keeping a close eye on the pan so you can see exactly when it begins to smoke!). • Turn off heat and carefully pour hot oil over scallion mixture. (Be sure to stand back while you pour that hot oil—mixture will sizzle!) Set aside until ready to serve.
• Place flatbreads upside down (dimpled sides down) on a lightly oiled, foil-lined baking sheet; toast on top rack until golden brown, 1-2 minutes. (For 4 servings, divide flatbreads between 2 prepared sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)
• When flatbreads are toasted, flip over (dimpled sides up) and top with chicken, as much sauce from the pan as you like, and mozzarella. • Broil or bake flatbreads on top rack until edges are golden brown, 2-4 minutes (for 4 servings, use top and middle racks; swap rack positions halfway through). (Watch carefully so flatbreads don’t burn!) Transfer flatbreads to a cutting board.
• Slice flatbreads into quarters; top with scallion ginger oil and cucumber. • Divide flatbreads between plates and serve with Sriracha for drizzling.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of sweet hoisin, spicy sriracha, and fresh cucumber, though some found it too sweet or salty.
- Ease of prep: Quick and simple to make, though a few found the hot oil step tricky or messy.
- Suggestions: Consider quick-pickling the cucumbers for tang; add sesame oil or seeds for extra flavor 🍲.
- Portions: Some wanted more toppings, especially chicken, to better cover the flatbreads.
- Texture: The crispy flatbread and cool, crunchy cucumber provided nice contrast to the saucy chicken.
Reviews from our home cooks
Omg, this might have been the best of the 4 meals we had this week (and we loved them all). The dimple technique on the flatbread was spot on for being crispy. The cucumber paired great with the hoisin chicken. My wife said, "This is the Asian food I like." The sizzling ginger/garlic oil was neat and added to the dish. I hope to see this back on the menu.
SIZZLING SCALLION GINGER OIL FOR THE WIN!! Thank you for this!! I've seen this technique and was excited to try it. Even more delish than expected. PLUS, I love the Tsssshhhhhhh... when you pour the hot oil into that little bowl it's so dramatic!! Hits all your senses at once - and tastes amazing. The hoisin and sweet soy glaze create this sweet, smoky, interesting flavor I really like. This will be one of my go-to meals for those nights I don't feel like cooking. It's quick and easy.
I was, honestly, surprised how much I liked this. That's not to say I didn't think it would be tasty, but when I read the cooking steps and saw that hot oil would be poured over the flatbread, I was dubious, but decided to try it anyway to be adventurous. But, wow! What amazing flavors it created!! Totally worth the time/effort put into it. Please bring this back again!!
This was delicious. All the ingredients worked, especially the cucumber, which was sharp and cool against the warm, sweet unctuousness of the chicken, bread & pizza. A quick pickle for the cucumbers would be good, too.
Delicious! I would order this again. The only thing that didn't come out right was the sizzling oil. I think I probably didn't wait long enough and thought it was smoking but it wasn't. Only thing I would change would be to change the cucumbers. If you make a quick pickle on the cucumbers, I think it would really elevate this dish.
Our first time trying this recipe and it was delicious. New favorite. The crunchy cucumbers on top as a garnish was so fresh and good. Totally elevated the dish. I drizzled a little spicy mayo on top too.
Really great flavor, very easy to make, and all components were so delightful and worked well together. Added a drizzle of sesame oil to the hoisin sauce and it was perfect.
We all loved this so much! Great flavors, the ginger scallion oil was a fun new addition and the crunch from the cucumber made this a family favorite.
There was not enough chicken to cover both flatbreads. And making the sizzling oil was a big mess. I even took precautions (thanks to the instructions giving splattering warnings.) But it was not worth it. Also, using bbq sauce would be tasty instead of the hoisin sauce.
HOLY MOLY!! These flatbreads are AMAZING! I added 3 cloves of garlic to the ginger scallion mix (we put garlic in everything) and it was the perfect touch! 10/10 will order these again if they come up.
