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
Nutrition per serving:
- Calories: 516 kcal
- Protein: 43 g
- Carbohydrates: 52 g
- Fat: 17 g
- Fibre: 10 g