Chicken Pancake
Super delish succulent chicken served in a crisp golden pancake! And might I add .. Perfect with a pint 🍺🍺!
Servings: 2 8-inch pancakes
Ingredients
Meat
- 3 boneless chicken leg ~ 750g
Chicken marinade
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 150 ml milk
Condiments and flour
- 10 tbsp potato starch / flour
- 1 green chilli (finely chopped)
- 1 red chilli (thinly sliced)
- 3 cloves garlic (minced)
- 3 cloves shallots slices (thinly sliced)
- 1 sprig of spring onion (thinly sliced)
Dipping Sauce
- 3 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp honey
- 1 tbsp black vinegar
- 1 tbsp minced garlic
- 1 tbsp of spring onions
Instructions
Prepare the Chicken
- Wash the chicken and pat dry. Cut into thin strips and marinate with 2 tbsp fish sauce, 2 tbsp oyster sauce and 150ml milk. Set aside for ~ 30 min.
Dipping sauce
- Add 3 tbsp soy sauce, 3 tbsp mirin, 2 tbsp honey and 1 tbsp black vinegar and mix well. Stir in 1 tbsp of chopped spring onion and 1 tbsp of minced garlic. Set aside.
Condiments (add in just before frying)
- Mince 3 cloves garlic and 1 green chilli. Thinly slice 3 cloves shallots, 1 red chilli and 1 sprig of spring onion. Add the prepared condiments and 10 tbsp potato starch to the chicken. Mix in well. If the mixture feels a bit dry after adding the flour, stir in a little milk to loosen it up.
Fry up
- Add sufficient oil to cover the base of the frying pan. Add in the chicken whilst the oil is not yet hot so that the oil will not splutter. Overlap the chicken to form a nice tight pancake. Fry the chicken pancake on medium heat until golden brown ( ~ 5-6 min on each side).
- Carefully drip off excess oil and transfer the golden pancake unto a dish. Drizzle a little sauce over if you like. Garnish with shredded chilli and cabbage and serve hot with the dipping sauce. Enjoy.
Notes
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3 Easy Steps
Step 1 : Slice and marinate the chicken
Step 2 : Prepare the dipping sauce and condiments. Add in the condiments and flour to the chicken just before frying.
Step 3: Fry the chicken pancake on medium heat on each side until golden brown. Serve hot with the dipping sauce.
Notes:
Step 2 : Prepare the dipping sauce and condiments. Add in the condiments and flour to the chicken just before frying.
Step 3: Fry the chicken pancake on medium heat on each side until golden brown. Serve hot with the dipping sauce.
Notes:
- Condiments - For greater texture, I typically mince my garlic and green chilli and thinly slice the shallots, red chilli and spring onion. These can be prepared ahead but I like to only add the condiments to the chicken mixture just before cooking so that they stay fresh and crunchy when fried and give added texture.
- Adding milk - Marinating the chicken in milk tenderizes it gently, improves browning for a better crust and keeps the meat succulent and juicy. This Chicken Pancake is also a very forgiving recipe. I usually eyeball my 10 tablespoonful of potato starch and if the mixture is too dry when the flour is added, I simply add a little more milk to loosen it up and it is perfect for frying.
- Oil - it’s important to add sufficient oil to cover the base of the pan. This prevents the pancake from sticking and allows the chicken to cook evenly. Also, be mindful to add in the chicken strips whilst the oil is still cold so that it does not splutter.
- Flipping the pancake - Overlap the chicken strips as you place them in the oil to form a nice tight pancake. This also allows for easy flipping as the pancake is compact and will not break easily. To flip, I usually like to use two turner ladles which gives more control and holds the pancake together well since an 8-inch pancake is a large one.
- Make-ahead - I usually prepare my chicken and marinate overnight. The condiments and dipping sauce can also be prepared ahead. Just before frying, add in the prepared condiments and potato starch and the chicken mixture is ready for frying.