Ingredients:
Serving size: 2 adults + 2 kids
2 lbs of chicken thigh or tenderloins, chopped
1 cup of milk
1/8 tsp of salt
a pinch of ground black pepper
2 tbsp of oyster sauce
2 tbsp of fish sauce
1 cup of potato starch
2 tbsp of garlic, minced
4 green onions, half chopped and half thinly sliced (length wise)
Sauce:
4 tbsp of soy sauce
2 tbsp of sugar
2 tbsp of honey
2 tbsp of mirin
1-2 tbsp of minced garlic (more garlic makes the sauce spicier – so add accordingly for your kids)
1 Jalapeno, finely chopped
2 Red Thai peppers, finely chopped (or more if you want more spice)
Directions:
1. Cut your chicken into smaller pieces and marinate in milk, salt, oyster sauce, pepper and fish sauce for 20 minutes.
2. While waiting prep your soy garlic sauce – I made two versions; one with peppers and one without peppers for my kids. Clean and prep your shredded scallions – then keep hem in ice cold water until you’re ready to garnish.
3. When your chicken is done marinating, add potato starch and minced garlic to the marinade and mix well until you don’t see any starch clumps.
4. Preheat a skillet over medium heat. Add 2 tbsp of oil (I used avocado oil.)
5. Lower the heat to medium low and ddd your chicken mixture to the pan and cook until the underside turns golden and crispy – and flip until the other side cooks to the same texture. Cook thoroughly until the chicken Is cooked through. You may need to add additional oil as you go.
6. Once your chicken pancake is cooked, drizzle the sauce on top and garnish with shredded scallions. Enjoy!
