Mix the dipping sauce ingredients and serve with the pancakes.
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John Torode’s Japanese crispy chicken with chilli dipping sauce
Ingredients
- plain flour 50g
- eggs 2, separated
- milk 2 tbsp
- spring onions 4, cut into 3cm lengths (keep some to decorate)
- bean sprouts 50g
- sweet potato 1, peeled and shredded
dipping sauce
- soy sauce 1 tbsp
- rice vinegar 1 tbsp
- Dijon mustard 1 tsp
- tomato purée 1 tbsp
- red chilli 1, cut into thin slices (keep some to decorate)
- sesame seeds 1 tbsp
Method
-
Step 1
Mix the flour, egg yolks and milk to a smooth batter and season well. Whisk the whites to soft peaks and fold into the batter. Sir in the veg.
-
Step 2
Heat a non-stick pan and spray with a tiny bit of oil. Drop in spoonfuls of the mix to make small pancakes, a few at a time, and cook until they start to bubble on top, about 5 minutes. Keep the heat about medium so the potato can cook through. Flip over and cook for 5 minutes. Sprinkle with spring onion and chilli.
-
Step 3
Mix the dipping sauce ingredients and serve with the pancakes.
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John Torode’s Japanese crispy chicken with chilli dipping sauce
Nutritional Information
- Kcals 320
- Carbs 42.1g
- Protein 14.5g
- Fat 11.6g
- Salt 1.96g
- Fibre 4g
