Tender and Juicy Chicken Thigh Pancake
Easy Chicken Thigh & Lotus Root Pancake Recipe | Soft Texture, Savory Flavor, Perfect Makgeolli Snack!
Introducing an inspired Chicken Thigh & Lotus Root Pancake recipe, drawing inspiration from the popular TV show ‘Pyeonsstorang’. We’ll transform potentially dry chicken thigh meat into a wonderfully tender patty by grinding it, and add a delightful crunchy texture with lotus root. This pancake boasts a fantastic pairing with makgeolli (Korean rice wine) and makes for a satisfying anytime snack. The subtle savory flavor of the chicken thigh combined with the nuttiness of the lotus root creates a dish that is both a fulfilling meal and a delicious accompaniment to drinks. Impress your family with this simple yet impressive chicken pancake!
Main Ingredients- 600g Chicken thigh
- 1L Milk
- 100g Lotus root
- 1 tsp Garlic herb salt
- 1 tsp Black pepper
- 1 tsp Basil powder
- 2 Tbsp Potato starch
- 2 Tbsp Dried chili flakes (red pepper flakes)
Cooking Instructions
Step 1
Soak the 600g of chicken thigh in 1L of milk for at least 1 hour to remove any gamey odor and tenderize the meat. After soaking, rinse the chicken thoroughly under cold running water and pat it completely dry. This milk-soaking step is crucial for reducing the toughness of the chicken and ensuring a tender texture.
Step 2
Using a food processor or blender, finely grind the dried chicken thigh. Aim for a texture that is ground but still retains some slight cohesiveness, rather than becoming completely liquid. Be careful not to over-process, as excessive blending can release too much moisture, resulting in a mushy mixture.
Step 3
Prepare 100g of fresh lotus root slices. You can also use pre-sliced lotus root available in stores. Grind the lotus root using a food processor or blender until it reaches a similar consistency to the ground chicken thigh. Avoid grinding it too finely, as this can diminish the delightful crunch of the lotus root. The key is to achieve a texture that still offers a slight bite.
Step 4
Combine the ground chicken thigh and ground lotus root in a bowl. Mix them thoroughly using a spatula or spoon until well incorporated.
Step 5
Season the mixture. Add 1 tsp of garlic herb salt, 1 tsp of black pepper, and 1 tsp of basil powder. Mix well to ensure the seasonings are evenly distributed. For a touch of heat, add 2 Tbsp of dried chili flakes (red pepper flakes) instead of fresh chili peppers. You can adjust the amount according to your spice preference.
Step 6
Add 2 Tbsp of potato starch to the mixture. This helps bind the ingredients together and gives the pancakes a better shape. While this recipe doesn’t include eggs, you can add one egg for a softer texture and a more golden-brown color. Using only potato starch will highlight the natural, clean flavor and color of the ingredients.
Step 7
Wearing disposable gloves, knead the mixture in one direction vigorously for about 3-5 minutes. This process develops the gluten in the chicken thigh, creating a sticky dough that can be easily formed into patties for frying. Kneading until it becomes cohesive is the secret to shaping the pancakes nicely.
Step 8
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Scoop portions of the dough using a spoon and place them in the hot pan. Gently press them down with the back of the spoon to form round, flat patties. Avoid overcrowding the pan; leave some space between each pancake.
Step 9
Once the bottom side of the pancake is golden brown, flip it over. After flipping, gently press down on the pancake with a spatula or spoon. This ensures that the pancake spreads evenly and cooks through to the center. Since the ingredients were ground, they are cooked through once both sides are golden brown.
Step 10
Transfer the cooked chicken thigh and lotus root pancakes to a plate lined with paper towels or parchment paper to drain any excess oil. This step helps to make them less greasy and more enjoyable.
Step 11
Your delicious and tender Chicken Thigh & Lotus Root Pancakes are ready! They are so flavorful on their own that you might not even need a dipping sauce. Enjoy them warm as they are, or serve with a light soy sauce or salt dip if you prefer. These pancakes are perfect for a protein boost and a satisfying meal. We recommend enjoying them warm!
