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Malaysian Fried Chicken with Pancakes & Honey Soy

Fried chicken and pancakes, Malaysian style...

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This month we’ve got a twist on a classic from the deep south of the U.S.A. - chicken is coated in flour seasoned with Malaysian flavours including lime leaf, turmeric, lemongrass and galangal and perched on top of an American-style pancake containing creamed corn and sesame seeds. Drizzle this with as much chilli sauce and sweet honey soy (in place of maple syrup) as you like! On the side we’ve got delicious Malaysian-style chips topped with crispy shallots, and a fresh corn, coriander and red pepper salsa.

Details

Prep: 35 mins

Cook: 1 hour 30 mins

Serves: 4

Effort: Medium effort

Shopping list
  • 500g chicken breasts or skinless, boneless thighs, or use meat-free chicken style pieces for a veg version (following the same cooking instructions)
  • 800g floury potatoes
  • 150g shallots or 1 medium red onion
  • 1 red pepper
  • 25g bunch of coriander
  • 1 lime
  • 325-340g tin of sweetcorn
  • 1 egg (any size)
  • 3 tbsp mayonnaise
  • 90g runny honey or maple syrup
  • 65ml soy sauce (any type)
  • 300g self-raising flour
  • 100g cornflour
  • ½ tsp baking powder
  • Oil for frying (sunflower or vegetable oil is best)
Spices included

Chicken Marinade: turmeric, black pepper, ginger
Flour Spices: chilli, lime leaf, lemongrass, galangal, turmeric, black pepper, ginger, brown MUSTARD, coriander, cumin, paprika, chives
Corn Salsa Spices: lime leaf, lemongrass, mild chilli flakes, coriander, oil, salt
Sesame Seeds: white SESAME, black SESAME
Honey Soy Spices: chipotle chilli, smoked paprika, garlic, black pepper
Chilli Sauce Spices: red bell pepper, chilli, garlic
Potato Seasoning: smoked paprika, salt, paprika, black pepper

Allergens are listed in CAPITALS. May contain CELERY.

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