Pour the flour into a large bowl. Bring water to a boil, and slowly pour the hot water in, stirring the flour, then pour the cold water in.

Let the flour come to room temperature. Knead the dough in a stand mixer or by hand for 6-10 minutes.

Cover with a wet towel and set aside for 20 to 30 minutes.

Transfer the dough onto a floured surface. Roll the dough into a log, then cut into 20 sections.

Brush oil on the top of one section and the bottom of another, then press the two together. Roll the overlapped pancake into a large circle.

Brush some oil in a pan and fry the pancake until one side is slightly brown, then flip it over to brown the other side.

After finishing, separate each pancake into two and serve while still warm.

In a large saucepan, add sesame oil over medium heat. When the oil is fragrant, add garlic, ginger, angel hair slaw, bean sprouts, carrots, mushrooms, and onion.

Add the chicken and combine with tongs until mixed well.

Sprinkle with soy sauce and cover, reducing heat to medium-low. Steam until the cabbage has wilted, about 10 minutes.

Remove from heat and sprinkle with sesame seeds.

Whisk water and cornstarch together in a small bowl.

Put the rest of the ingredients in a small saucepan over medium heat.

Bring to a simmer, add the cornstarch mixture, and whisk until the sauce starts to thicken.

Remove from heat and serve with Moo Shu Chicken.