Soy Garlic Chicken Pancake with Scallion
Soy Garlic Chicken Pancake with Scallion
Ingredients
For the Chicken Pancakes
- 2 pounds chicken thigh, chopped
- 1 cup milk
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 cup potato starch
- 2 tablespoons garlic, minced
- 2 tablespoons avocado oil, as needed for cooking
For the Soy Garlic Sauce
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons mirin
- 1 tablespoon garlic, minced (add up to 2 tablespoons for spicier sauce)
- 1 jalapeno, finely chopped (optional)
- 2 Red Thai peppers, finely chopped (optional, or more for extra spice)
For Garnish
- 4 green onions, half chopped, half thinly sliced lengthwise
Instructions
- 1
Cut the chicken (thigh or tenderloins) into smaller, bite-sized pieces. In a large bowl, combine the milk, salt, ground black pepper, oyster sauce, and fish sauce. Add the chopped chicken to this marinade and mix well to ensure all pieces are coated. Let the chicken marinate for 20 minutes.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the soy garlic sauce. In a separate bowl, whisk together the soy sauce, sugar, honey, mirin, and 1 to 2 tablespoons of minced garlic (adjust garlic amount for desired spice level). If desired, finely chop the jalapeno and Red Thai peppers and stir them into the sauce. Clean and prepare the green onions: chop half of them and thinly slice the other half lengthwise. Place the thinly sliced scallions in ice cold water until ready to garnish.
⏱️ 10 min
- 3
After the chicken has marinated for 20 minutes, add the potato starch and the remaining 2 tablespoons of minced garlic to the chicken marinade mixture. Mix thoroughly until there are no visible starch clumps and the chicken is evenly coated in a thick batter.
⏱️ 5 min
- 4
Preheat a large skillet over medium heat. Add 2 tablespoons of avocado oil to the skillet.
⏱️ 2 min
- 5
Lower the heat to medium-low. Add portions of the chicken mixture to the pan, spreading it out evenly with a spatula to form individual "chicken pancakes." Press down on the mixture to ensure even cooking and crisping. Cook for 3-5 minutes until the underside turns golden and crispy. Flip the chicken pancake and cook the other side until it achieves the same golden and crispy texture and the chicken is cooked through. You may need to add additional oil as you go and cook in batches if necessary to avoid overcrowding the pan.
⏱️ 20 min
- 6
Once the chicken pancakes are cooked, transfer them to a serving plate. Drizzle the prepared soy garlic sauce generously over the cooked chicken pancakes. Drain the shredded scallions from the ice water and garnish the chicken pancakes with both the chopped and thinly sliced green onions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Soy Garlic Chicken Pancake with Scallion
For the Chicken Pancakes
- 2 pounds chicken thigh, chopped
- 1 cup milk
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 cup potato starch
- 2 tablespoons garlic, minced
- 2 tablespoons avocado oil, as needed for cooking
For the Soy Garlic Sauce
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons mirin
- 1 tablespoon garlic, minced (add up to 2 tablespoons for spicier sauce)
- 1 jalapeno, finely chopped (optional)
- 2 Red Thai peppers, finely chopped (optional, or more for extra spice)
For Garnish
- 4 green onions, half chopped, half thinly sliced lengthwise
Instructions
- 1
Cut the chicken (thigh or tenderloins) into smaller, bite-sized pieces. In a large bowl, combine the milk, salt, ground black pepper, oyster sauce, and fish sauce. Add the chopped chicken to this marinade and mix well to ensure all pieces are coated. Let the chicken marinate for 20 minutes.
⏱️ 5 min - 2
While the chicken is marinating, prepare the soy garlic sauce. In a separate bowl, whisk together the soy sauce, sugar, honey, mirin, and 1 to 2 tablespoons of minced garlic (adjust garlic amount for desired spice level). If desired, finely chop the jalapeno and Red Thai peppers and stir them into the sauce. Clean and prepare the green onions: chop half of them and thinly slice the other half lengthwise. Place the thinly sliced scallions in ice cold water until ready to garnish.
⏱️ 10 min - 3
After the chicken has marinated for 20 minutes, add the potato starch and the remaining 2 tablespoons of minced garlic to the chicken marinade mixture. Mix thoroughly until there are no visible starch clumps and the chicken is evenly coated in a thick batter.
⏱️ 5 min - 4
Preheat a large skillet over medium heat. Add 2 tablespoons of avocado oil to the skillet.
⏱️ 2 min - 5
Lower the heat to medium-low. Add portions of the chicken mixture to the pan, spreading it out evenly with a spatula to form individual "chicken pancakes." Press down on the mixture to ensure even cooking and crisping. Cook for 3-5 minutes until the underside turns golden and crispy. Flip the chicken pancake and cook the other side until it achieves the same golden and crispy texture and the chicken is cooked through. You may need to add additional oil as you go and cook in batches if necessary to avoid overcrowding the pan.
⏱️ 20 min - 6
Once the chicken pancakes are cooked, transfer them to a serving plate. Drizzle the prepared soy garlic sauce generously over the cooked chicken pancakes. Drain the shredded scallions from the ice water and garnish the chicken pancakes with both the chopped and thinly sliced green onions. Serve immediately.
⏱️ 3 min