Chicken Pancake

Name: Chicken Pancake
Yield: 270 g
Ingredients: Potato Starch Plus 10 g; Cooked Green Onion 20 g; Cheongyang Chili Pepper 20 g; Chicken Thigh Meat 200 g; Fresh Garlic 20 g

383 kcal

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Ingredients

Main ingredients

Potato Starch Plus 10 g
Cooked Green Onion 20 g
Cheongyang Chili Pepper 20 g
Chicken Thigh Meat 200 g

Seasonings/Sauce

Fresh Garlic 20 g

Nutrition summary

Carbohydrates 16.74 g 17%

Protein 39.48 g 41%

Fat 17.86 g 42%

Serving size 270g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Season the chicken with soy sauce, garlic, and pepper.
3

Beat the eggs and set aside.
4

Lightly coat the chicken with flour.
5

Dip the chicken pieces into the beaten eggs.
6

Heat some cooking oil in a pan.
7

Pan-fry the chicken pieces until golden brown on both sides.
8

Transfer to a plate and serve.

Chicken Pancake

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