Crispy Chicken Pancake
Calories |
323.4Cal |
| Protein | 31.5g |
| Carbs | 35.3g |
| Fat | 6.1g |
Ingredients: The ingredient amounts are for two pancakes
- Spring Onion 2
- Soy Sauce 2 tbsp
- Mirin 1 tbsp
- Honey 2 tsp
- Sesame Oil 1 tsp
- Chilli Flakes ½ tsp
- Garlic 1 clove
- Chicken Breast 2 (125g or 4.4oz per breast)
- Mirin 2 tbsp
- Salt pinch
- Red Chilli 1
- Corn Flour 50g or 1.7oz
- Water 4 tbsp
- Olive Oil 1 tbsp
Instructions:
Thinly slice the spring onions. For longer ribbons, slice lengthways after halving.
Place in cold water and refrigerate until needed.
In a bowl, toss the chicken with 2 tbsp mirin and salt. Marinate in the fridge for 20
minutes.
Combine all sauce ingredients in a small bowl and mix until smooth. Set aside.
Drain any excess liquid from the chicken. Whisk the cornflour and cold water until
smooth. Add the chicken and chilli, if using, and mix to coat evenly.
Heat a large non-stick pan over medium to high heat. Add the olive oil and heat
until shimmering. Tip the chicken mixture into the pan and spread into an even
layer. Cook undisturbed for 4 to 6 minutes until deeply golden underneath. Flip and
cook for a further 4 to 6 minutes until browned and cooked through.
Transfer to a plate. Drain and pat dry the spring onions, then scatter over the top.
Serve with the dipping sauce on the side or drizzled over.
