Crispy Chicken Pancakes with Spicy Dipping Sauce by @ana.potard

30 min

2 servings

🍗

310 g

Chicken breast

🧅

1

Onion

🧅

1

Spring onion

🌽

3 tbsp

Cornstarch

💧

55 ml

Water

🧂

0.5 tsp

Salt

🧄

0.5 tsp

Garlic powder

⚫

Black pepper

🫗

Oil

🥢

3 tbsp

Soy sauce

🫗

1 tbsp

Sesame oil

🍚

1 tbsp

Rice vinegar

🧄

1

Garlic clove

🌶️

1 tsp

Chili flakes

🌶️

1 tsp

Crispy chili oil

🌿

Fresh coriander

  1. Chop
    • Chicken breast
    • Onion
    • Spring onion

    Finely chop the chicken breast with a knife, then add to a bowl with the onion, spring onion, cornstarch, water, salt, garlic powder and black pepper.

  2. Mix
    • Chicken breast
    • Onion
    • Spring onion

    Mix until well combined and slightly creamy.

  3. Heat
    • Oil

    Heat a little oil in a 24 cm non-stick pan over medium heat.

  4. Add
    • Chicken breast
    • Onion
    • Spring onion

    Add half the chicken mixture and spread into a thin, even pancake, then cook until golden and crispy underneath.

  5. Flip
    • Chicken breast
    • Onion
    • Spring onion

    Carefully flip and cook the other side until beautifully golden and the chicken is fully cooked, then repeat with the remaining mixture.

  6. Mix
    • Soy sauce
    • Sesame oil
    • Rice vinegar

    Mix all the dipping sauce ingredients in a small bowl.

  7. Slice

    Slice the crispy pancakes and dip into the spicy sauce.

Crispy Chicken Pancakes with Spicy Dipping Sauce by @ana.potard

30 min

2 servings

🍗

310 g

Chicken breast

🧅

1

Onion

🧅

1

Spring onion

🌽

3 tbsp

Cornstarch

💧

55 ml

Water

🧂

0.5 tsp

Salt

🧄

0.5 tsp

Garlic powder

⚫

Black pepper

🫗

Oil

🥢

3 tbsp

Soy sauce

🫗

1 tbsp

Sesame oil

🍚

1 tbsp

Rice vinegar

🧄

1

Garlic clove

🌶️

1 tsp

Chili flakes

🌶️

1 tsp

Crispy chili oil

🌿

Fresh coriander

Preparation Steps

  1. Step 1/7

    Finely chop the chicken breast with a knife, then add to a bowl with the onion, spring onion, cornstarch, water, salt, garlic powder and black pepper.

    🍗Chicken breast
    🧅Onion
    🧅Spring onion
    🌽Cornstarch
    💧Water
    🧂Salt
    🧄Garlic powder
    ⚫Black pepper
    🔪Knife
    🥣Bowl

  2. Step 2/7

    Mix until well combined and slightly creamy.

    🍗Chicken breast
    🧅Onion
    🧅Spring onion
    🌽Cornstarch
    💧Water
    🧂Salt
    🧄Garlic powder
    ⚫Black pepper
    🥣Bowl
    🥄Spatula

  3. Step 3/7

    Heat a little oil in a 24 cm non-stick pan over medium heat.

    🫗Oil

  4. Step 4/7

    Add half the chicken mixture and spread into a thin, even pancake, then cook until golden and crispy underneath.

    🍗Chicken breast
    🧅Onion
    🧅Spring onion
    🌽Cornstarch
    💧Water
    🧂Salt
    🧄Garlic powder
    ⚫Black pepper
    🥄Spatula

  5. Step 5/7

    Carefully flip and cook the other side until beautifully golden and the chicken is fully cooked, then repeat with the remaining mixture.

    🍗Chicken breast
    🧅Onion
    🧅Spring onion
    🌽Cornstarch
    💧Water
    🧂Salt
    🧄Garlic powder
    ⚫Black pepper
    🥄Spatula

  6. Step 6/7

    Mix all the dipping sauce ingredients in a small bowl.

    🥢Soy sauce
    🫗Sesame oil
    🍚Rice vinegar
    🧄Garlic clove
    🌶️Chili flakes
    🌶️Crispy chili oil
    🌿Fresh coriander
    🥣Small bowl

  7. Step 7/7

    Slice the crispy pancakes and dip into the spicy sauce.

    🔪Knife

Composition

Ingredients

Types

Meat, Vegetables, Starch, Liquid, Spices, Fat, Condiment, Herbs

Ingredients

Chicken breast, Onion, Spring onion, Cornstarch, Water, Salt, Garlic powder, Black pepper, Oil, Soy sauce, Sesame oil, Rice vinegar, Garlic clove, Chili flakes, Crispy chili oil, Fresh coriander

Notes

Chicken breast (300-320 g, finely chopped), Onion (small, finely diced), Water (50-60 ml / 3-4 tbsp), Garlic powder (or 1-2 minced garlic cloves), Black pepper (to taste), Oil (for frying, amount not specified), Soy sauce (for the dipping sauce), Sesame oil (for the dipping sauce), Rice vinegar (for the dipping sauce), Chili flakes (for the dipping sauce), Fresh coriander (chopped, for the dipping sauce)

Allergens

Gluten, Soy, Sesame, Sulphites

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free, High-Protein, Low-Carb, Sugar-Free

Calories

320 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 14g, Fat: 14g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 950mg, Potassium: 480mg, Phosphorus: 260mg, Iron: 1.5mg

Vitamins

Vitamin B6: 0.9mg, Vitamin C: 6mg, Niacin (B3): 12mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Bowl, Small bowl, Spatula

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@ana.potard

Origin

Cuisine

Korean, Asian

Geographic

South Korea, East Asia

Various

Aspect

Texture

Crispy, Juicy, Crunchy, Tender

Flavors

Savory, Spicy, Umami, Garlicky, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (Store in an airtight container,Reheat in a pan to restore crispiness before serving), freezer : up to 1 month (Freeze cooked pancakes separately with parchment between layers,Thaw in the fridge overnight before reheating,Dipping sauce best stored separately in the fridge for up to 1 week)