Crispy Chicken And Rice Flour Pancakes Recipe

Fusion cuisine · 121 calories

Crispy Chicken and Rice Flour Pancakes recipe

About this recipe

Crispy Chicken and Rice Flour Pancakes are the ideal fusion snack to brighten up your busy day. Made with tender chicken, rice flour, and aromatic spices, these pancakes are crispy, flavorful, and packed with 20g of protein per serving. The gluten-free rice flour creates a light yet sturdy base, while the sautéed chicken infused with ginger, garlic, and chili adds a bold punch of flavor. Cooking these pancakes is an easy and enjoyable process, with minimal prep and quick frying. Perfect for a mid-day snack or evening treat, they pair beautifully with a tangy dipping sauce or enjoy them on their own for a satisfying bite. These pancakes are a crowd-pleaser, making them great for sharing with family or friends.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • Pcs Egg Loose
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Dice the chicken breast into small pieces and set aside.
  2. 2. In a bowl, mix rice flour, turmeric powder, red chili powder, rock salt, and water until smooth.
  3. 3. Add an egg to the batter and whisk thoroughly to combine.
  4. 4. Heat 1 tablespoon of oil in a pan and sauté garlic paste, ginger paste, and diced chicken for 5 minutes.
  5. 5. Add chopped green chilies and fresh coriander to the chicken mixture and cook for another 2 minutes.
  6. 6. Heat a non-stick pan and grease lightly with oil before pouring a ladle of rice flour batter to form a pancake.
  7. 7. Cook the pancake for 2 minutes on each side until golden and crispy.
  8. 8. Spoon the cooked chicken mixture onto each pancake and fold gently to create stuffed pancakes.
  9. 9. Continue cooking all the pancakes in batches, greasing the pan between each batch.
  10. 10. Serve the crispy pancakes warm with a tangy dipping sauce of your choice.