Serves 2
Directions
- 1Marinate small cubes of boneless chicken thigh with garlic paste, chopped chili, soy sauce, a little bit of milk and some salt.
- 2Let the chicken marinate for at least 15-20 minutes.
- 3Use a sharp knife to shred spring onion greens into long strips.
- 4Soak the shredded spring onion greens in ice cold water.
- 5Make a quick dipping sauce by mixing together soy sauce, minced garlic, sesame oil, chili flakes, honey, vinegar, and some sesame seeds.
- 6Mix the dipping sauce well and set it aside.
- 7Take the marinated chicken and toss in some corn starch or arrowroot powder.
- 8Mix the chicken and starch well.
- 9Heat your frying pan and spray or brush with very little oil.
- 10Spread out the chicken mixture evenly in the pan and flatten it.
- 11Cook the chicken covered for 3 to 4 minutes on each side until golden brown and perfectly crispy.
- 12To serve, place the crispy chicken pancake on a plate.
- 13Top the pancake with the crunchy spring onions.
- 14Drizzle the dipping sauce over the pancake.
Ingredients
- 250 g chicken thighs, diced into small cubes
- 1 tsp garlic paste
- 1 –2 green chilies, chopped
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 2 tbsp milk
- Salt to taste
- 3 tbsp cornstarch or potato starch
- 2 –3 spring onion greens, finely shredded (soaked in ice water to curl)
- 1 tsp oil (for brushing pan)
- 2 tbsp soy sauce
- 1 clove garlic, minced
- 1 tsp sesame oil
- 0.5 tsp chili flakes
- 1 tsp honey
- 1 tsp vinegar
- sesame seeds
Equipment
frying pansharp knife
Tips
- Soak shredded spring onion greens in ice-cold water to make them curl.
- Barely any oil is needed for crispy perfection in a hybrid pan.
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