Korean Chicken Pancakes

Listen, I am the first to indulge in a lot of the carby goodness that happens in my kitchen. However, I also love to eat healthy foods and feel light and full of energy. Chicken, rice and broccoli are great and lean, but can be... really boring. Eating healthy foods can be satisfying and can hit all those food cravings. When I am craving something light and healthy but I still want to have a full and flavorful meal, I look often to Korean cuisine influences. The flavors like gochugaru and gochujang add the umami heat and you'll see that in Korean cuisine, there is a lot of vegetable focus. Dishes like bibimbap, kimbap, and korean soups are great if you're looking to eat cleaner!

I was seeing these simple fried korean chicken pancakes online over and over. They were these crispy pan-fried seasoned groung chicken pancakes, with a soy based dipping sauce and served over rice. I immediately started thinking of what ingredients I already had on hand and how simple these recipes could really be. A new staple healthy dinner was born. I am merely sharing my process and the way I took this Korean dish and recreated it in my NY home kitchen for easy, healthy weeknight dinner.

Ingredients:

1. 1 pound ground chicken

2. 3 cloves garlic (minced)

3. 1 small shallot (minced)

4. 1 tsp salt

5. 1 tsp black pepper

   
   

   For the Crust/Coating:

   1. mix 1/2 cup sticky rice flour and 1/2 cup all purpose flour, 1 tbsp salt, 1 tbsp garlic powder.

   
   

   For the Sauce:

   1. mix 1/2 cup Bachan's original Japanese bbq sauce, 1 minced shallot, 1 tsp sesame seeds, 1 tbsp gochugaru and 2 tbsp water.

Let's Make It:

• In a large bowl, take your minced garlic, minced shallot, salt, pepper, and mix into your ground chicken.

• In another bowl prep your coating for the chicken pancakes. Mix all ingredients together for the coating together with a fork or small whisk.

• Coat your hands with some olive oil and scoop about 1/3 cup of chicken mixture into your palms and mash them into pancakes with your palms.

• Dip each chicken pancake into the dry coating mix. Coat each side and transfer directly to a preheated pan.

• Cook on a hot pan/skillet with 1 tbsp neutral oil for about 3 minutes per side. Internal temp (165F°/73C°)

• Serve over steamed rice with roasted vegetables or make into lettuce wraps. Top with the sauce and enjoy!

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