Chicken & Spring Onion Pancake

A Korean classic that can be put together in under 20 minutes!

INGREDIENTS

• 150g chicken breast, cut into thin strips

• 2 Tbsp chopped chives

• 1 spring onion

• 3 cloves garlic, sliced

• 150mls lite blue milk

• 3 Tbsp potato starch

• 1 Tbsp soy sauce

• 1 tsp gochugaru (Korean red chilli flakes)

• 2 tsp olive oil

• 1/4 cup mung bean sprouts

METHOD

1. Place the chicken into a mixing bowl and season with salt and pepper.

2. Finely slice the green part on the spring onion and add to the bowl, along with the chives, garlic, milk, soy sauce, & chilli flakes.

3. Mix well and set aside for 5-10mins.

4. Julienne the green part of the spring onion and place into a bowl of cold water. Set aside for garnish.

5. Place a non stick pan over medium heat.

6. Add the potato starch to the chicken, mixing well. Mixture should be thick but still wet.

7. Add the oil to the pan and then add the chicken. Spread evenly across the pan keeping the chicken together in the shape of a pancake.

8. Cook for 3-4minutes on one side, or until crispy, before flipping.

9. Continue cooking for a further 3-4 minutes or until chicken is cooked through.

10. Remove from the pan and add to a serving dish. Top with mung bean sprouts and sliced green onion.

Tips:

For a simple dipping sauce, combine soy sauce and sesame seeds.

Serve with banchan (side dishes), like kimchi, pickled vegetables, salad, lettuce/herb leaves.

Serves 1

Nutritional Information: per serving

Calories: 496kcal

Protein: 45g

Fat: 14g

Carbohydrate: 46g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE