Perhaps fritters is a better fitting name for these Korean chicken pancakes, but if they call it pancakes, then okay it'll be pancakes. It is a protein packed and flavorsome quick dish to make. The amount of cornflour it takes to make it does make me a bit uncomfortable as apparently it is one of the worst processed foods you can consume, designed to skyrocket inflammation and induce insulin resistance (research it), but I have yet to find a proper replacement.
Ingredients:
200g diced chicken breast
2 Tbsp cornstarch
2 green onion, sliced
½ tsp each: garlic powder, onion powder, salt and pepper
Oil to fry
Soy sauce to dip
Method:
Marinate the diced chicken in the salt, pepper, garlic and onion powders. Add half the spring onion and the cornstarch and just enough water to make a thick batter.
In a hot pan with oil, pour the chicken mixture in and spread evenly like a pancake. Fry on both sides until ultra-crispy. Serve with extra spring onion and soy sauce.
صحة و عافية
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