Florencia Baldini Last Updated on July 9, 2026If you’ve never tried chicken pancakes, prepare to have your mind blown. I genuinely can’t believe I’d never heard of them before because they are such a game changer! They’ve quickly become part of my weekly meal rotation. Imagine juicy, flavour-packed chicken with a crispy golden base, dipped into sweet chilli sauce and served with a fresh, crunchy slaw. It feels like a takeaway, but it’s actually a balanced meal packed with protein and fibre.
The chicken pancakes alone are high in protein, but I wanted to make this meal even more nourishing, so I paired them with the easiest edamame slaw. It adds colour, crunch and plenty of fibre, creating a meal that delivers 31g of protein and 10g of fibre per serving.
Welcome to Dinner in 20
If you’re anything like me, by 6pm you’re hungry, tired and the last thing you want is to spend an hour in the kitchen.
That’s exactly why I created Dinner in 20: a series of healthy dinners that are ready in 20 minutes or less, without compromising on flavour or nutrition.
This is Episode 6 of my Dinner in 20 series, and I genuinely can’t believe I’d never heard of chicken pancakes before—they’re such a game changer! They’ve quickly become part of my weekly meal rotation because they’re so easy to make, packed with flavour and incredibly satisfying. To make the meal more nutritionally balanced, I paired them with a crunchy edamame slaw, adding plenty of fibre, vegetables and freshness.
Why You’ll Love This Recipe
- Ready in just 20 minutes
- 31g protein and
- 10g fibre per serving
- Crispy, juicy and packed with flavour
- Great alternative to a takeaway
- Easy to make with simple ingredients
- Perfect for lunch or dinner
Why This Recipe Is Good For You
These crispy chicken pancakes are a brilliant example of how healthy food can still feel fun and indulgent. Each serving is packed with high-quality protein to help keep you full and support muscle maintenance, while the crunchy edamame slaw adds fibre, vitamins and minerals to create a more balanced meal. Instead of deep frying, the pancakes are lightly pan-fried with just a drizzle of sesame oil, giving you that irresistible crispy texture without excess oil. Together, the pancakes and slaw deliver the perfect combination of protein, fibre and healthy fats to keep you satisfied for longer.
Inspired by Korean Chicken Pancakes
These pancakes are inspired by the crispy Korean-style chicken pancakes you often find in Korean cuisine, known for their savoury flavour and satisfying crunch. While traditional versions can vary depending on the region and recipe, they are often served as a snack, side dish or sharing plate with a dipping sauce. My version keeps all the delicious crispy texture but simplifies the method and pairs it with a fresh, high-protein edamame slaw to turn it into a balanced meal that’s perfect for busy weeknights. It may not be an authentic Korean recipe, but it’s inspired by the flavours and textures that make Korean pancakes so incredibly moreish.
Flo’s Top Tips
- Chicken:I recommend using chicken thighs as they give the pancakes the best flavour and a juicier texture. However, I used chicken breast in this recipe to keep it a little leaner, and it still works really well.
- Spread the chicken evenly. A thin layer cooks much quicker and becomes beautifully crispy.
- Don’t rush the first side. Let the chicken fully brown before flipping.
- Shred the cabbage finely. It creates a lighter, more delicate slaw that pairs perfectly with the crispy pancakes.
- Fresh coriander makes a difference. It brightens the whole dish and adds freshness.
Nutrition (Per Serving)
- Calories: 516 kcal
- Protein: 43 g
- Carbohydrates: 52 g
- Fat: 17 g
- •Fibre: 10 g
Storage
Store the chicken pancakes and slaw separately in airtight containers for up to 2 days.
Reheat the pancakes in a frying pan or air fryer for a few minutes to crisp them back up.
I wouldn’t recommend freezing them as the wrappers lose their crispy texture.
Frequently Asked Questions
Can I use chicken thighs?
Yes! In fact, chicken thighs are my top recommendation as they make the pancakes juicier and give them a richer flavour and better texture. I used chicken breast in this recipe to keep it a little leaner, but both work really well, so choose whichever you prefer.
Can I make these ahead?
You can prepare the chicken mixture and the slaw in advance, but cook the pancakes just before serving for maximum crispiness.
Can I make them spicy?
Absolutely. Add chilli flakes or sriracha to the chicken mixture, or serve with a spicy dipping sauce.
Are chicken pancakes healthy?
Yes! They’re high in protein, and when paired with the edamame slaw they become a well-balanced meal with protein, fibre, vegetables and healthy fats.
More Healthy Dinner
- Black Rice, Prawn & Avocado Bowl
- Healthy Chicken Burrito Bowl
- Salmon Tacos with Creamy Avocado
- Thai Coconut Cod Curry
Chicken Pancakes with Edamame Slaw
Ingredients
Chicken Pancakes
- 200 g chicken breast , or thighs
- 2 spring onions, finely chopped
- 1 tbsp garlic, grated
- ½ tbsp oyster sauce
- ½ tbsp fish sauce
- 3 tbsp cornflour, (US: cornstarch)
- 1 tsp sesame oil
- 2 tbsp water
- (Sesame oil), for the pan
Dipping sauce
- 3 tbsp sweet chilli sauce
- 1-2 tbsp water
For the Edamame slaw
- 150 g shelled edamame, (weight from frozen)
- 200 g white cabbage, finely shredded
- 100 g carrot, julienned
- 2 spring onions, sliced
- Handful fresh coriander
Edamame Slaw Dressing
- 1 lime, juice
- 2 tbsp fish sauce
- 2 tsp honey
- 2 tsp sesame oil
Instructions
- In a small bowl, mix the cornflour with 2 tablespoons of water until smooth. This simple step helps the cornflour distribute evenly through the chicken mixture, giving you a better texture without any lumps.
- Finely chop the chicken with a knife until they resemble a coarse mince. Transfer to a bowl and add the garlic, oyster sauce, fish sauce, sesame oil and the cornflour mixture. Mix everything together until well combined.
- Heat a drizzle of sesame oil in a large non-stick frying pan over a medium heat. Divide the chicken mixture into 2 pancakes, flattening each one with the back of a spatula. Press down firmly so the entire surface is in contact with the pan—this helps the chicken cook evenly and creates a delicious golden crust. If you find it easier, you can cook the mixture as 1 large pancake instead, then simply slice it into pieces before serving. Once the first side is golden and cooked through, flip and cook the other side, pressing down again with the spatula to ensure even cooking.
- Meanwhile, prepare the slaw. I like to shred the cabbage with a potato peeler as it creates beautifully thin ribbons, but you can also finely slice it with a knife. For the carrot, a julienne peeler gives the best texture, although a knife works just as well.
- Add the cabbage, carrot, edamame, spring onions and coriander to a large bowl. Pour over the lime juice, fish sauce, honey and sesame oil, then toss everything together until evenly coated.
- Finally, loosen the sweet chilli sauce with a splash of water to create a light dipping sauce. Serve alongside the crispy chicken pancakes and crunchy edamame slaw.
Notes
- Calories: 516 kcal
- Protein: 43 g
- Carbohydrates: 52 g
- Fat: 17 g
- Fibre: 10 g