Spicy Chicken Rice Pancakes Recipe

Asian cuisine · 479 calories

Spicy Chicken Rice Pancakes recipe

About this recipe

Kickstart your day with Spicy Chicken Rice Pancakes, a unique Asian-inspired breakfast that combines tender chicken, aromatic herbs, and creamy coconut milk. These pancakes are made with rice flour, making them gluten-free and perfect for those seeking a nutritious and flavorful morning meal. Each bite is packed with protein from the chicken and energy-boosting carbs from the rice flour, making it an ideal choice for active mornings. The subtle heat from green chilies and the fresh aroma of coriander leaves elevate the dish, while the crispy edges provide a delightful texture. Cooking these pancakes is a fun and rewarding process, transforming simple ingredients into a gourmet experience right at home. Serve these hot pancakes as a hearty breakfast or brunch option that will keep you energized and satisfied for hours.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 250 ml Real Thai Unsweetened Coconut Milk
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • loose Ginger
  • 100 g Garlic - Single Clove
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Dice the chicken breast into small, bite-sized pieces and set aside.
  2. 2. Finely chop the green chilies, coriander leaves, ginger, and garlic.
  3. 3. Heat vegetable oil in a pan and sauté the chicken with turmeric powder, salt, and chopped aromatics for 5-7 minutes.
  4. 4. In a mixing bowl, combine rice flour, coconut milk, water, and the sautéed chicken mixture to form a batter.
  5. 5. Heat a flat pan or skillet and grease it lightly with oil.
  6. 6. Pour a ladleful of the batter onto the pan and spread it evenly to form a pancake.
  7. 7. Cook the pancake on medium heat for 2-3 minutes until the edges are crispy and golden brown.
  8. 8. Flip the pancake and cook the other side for another 2-3 minutes.
  9. 9. Repeat the process with the remaining batter to make more pancakes.
  10. 10. Serve the pancakes hot, garnished with fresh coriander leaves if desired.