Sticky Thai Chicken Pancake

Ingredients

• 400 g boneless chicken thighs (Cut into ½–1-inch cubes, leaving a few pieces lightly attached so the pancake holds together)
• 0.75 tsp salt (Use ½–1 teaspoon, or to taste)
• 0.5 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp MSG (Optional)
• 0.625 cup cornstarch (About ½ cup plus 1–2 tablespoons; use enough for a thick batter that coats the chicken)
• 0.5 cup water (Adjust as needed to make a thick coating batter)
• 1.5 tbsp neutral cooking oil (Use 1–2 tablespoons for frying)
• 7 garlic (Finely minced)
• 3.5 Thai bird’s eye chillies (Finely chopped; use 3–4)
• 1 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 0.5 tbsp fish sauce (Optional)
• 1 tbsp brown sugar
• 1.5 in lemongrass (Optional; cut into large pieces)
• 2 tbsp roasted peanuts (Crushed, for garnish)
• 1 tsp sesame seeds (For garnish)
• 2 spring onions (Chopped, for garnish)
• 1 lime (Cut into wedges; serve plenty for squeezing and with the pancake)

Steps

1. 1

   Cut the boneless chicken thighs into ½–1-inch cubes. Leave a few pieces lightly attached rather than separating every cube; this helps the mixture hold together as one pancake.

2. 2

   Add the salt, black pepper, garlic powder, onion powder, and optional MSG to the chicken. Toss thoroughly so the seasoning coats all the pieces.

3. 3

   Add the cornstarch and water. Mix until the chicken is evenly coated in a thick batter. Adjust the water or cornstarch as needed; the batter should cling thickly to the chicken rather than run off.

4. 4

   Heat 1–2 tablespoons of oil in a non-stick skillet over medium heat. The oil should shimmer but not smoke.

5. 5

   Spread the coated chicken into one even pancake in the skillet. Cook without disturbing it until the underside is crisp and golden and the pancake releases fairly easily, about 5–7 minutes depending on thickness.

6. 6

   Carefully flip the pancake with a large spatula. Continue cooking until the chicken is fully cooked through and the second side is browned, about 4–6 minutes. The center should reach 165°F/74°C.

7. 7

   While the pancake cooks, combine the minced garlic, chopped Thai bird’s eye chillies, light soy sauce, dark soy sauce, oyster sauce, optional fish sauce, brown sugar, and optional lemongrass in a bowl. Whisk until the sugar is mostly dissolved.

8. 8

   After flipping, spoon the sauce over the top of the pancake, spreading it across the surface. Cook for another 1–2 minutes until the sauce is glossy, sticky, and lightly caramelised.

9. 9

   Transfer the pancake to a serving plate. Finish with crushed roasted peanuts, sesame seeds, chopped spring onions, and plenty of fresh lime juice. Serve with extra sauce for dipping.

Notes

Use a non-stick pan and avoid making the pancake too thick so the chicken cooks through before the exterior over-browns. The sauce can be served as extra dipping sauce. Garnishes are listed without quantities in the source and are estimated here.

Nutrition per serving

• main
• breakfast
• savory pancake
• Thai-inspired
• crispy
• spicy
• stovetop
• quick meal