CHICKEN PEPPER & CORN PANCAKE

Ingredients

For the Chicken & Corn Pancake

  • 1 lb / 454 g boneless skinless chicken thighs, diced small (or shredded into thin strips)

  • 1 cup / 150 g sweet corn kernels, fresh or canned

  • 1 fresh green pepper or chili, sliced or diced

  • 1 tbsp / 15 ml soy sauce

  • 1 tbsp / 15 ml mirin or cooking wine

  • 1 tsp garlic, minced

  • 1 tsp ginger, minced

  • 1 tsp / 6 g salt

  • 1 tsp / 2 g black pepper

  • 2–3 tbsp / 16–24 g potato starch or cornstarch

  • Neutral oil, for pan-frying

For the Spicy Mayo

  • ⅓ cup / 75 g mayonnaise

  • 1–2 tbsp / 15–30 ml sriracha or chili hot sauce

  • Splash of lime juice

  • 1 tsp hot honey (or regular honey)

Additional Notes

  • Starch Control: Be careful not to add too much cornstarch or potato starch—once the mixture starts to bind together, you're good. Adding too much will make the pancake heavy.

  • Chicken Choice: Feel free to use chicken breast instead of thighs if you prefer; that would work totally fine, too.

  • Customization: You can really add anything to this that you want to make it your own. I used what I had on hand, but you can substitute, add, or subtract ingredients as you see fit—the world is yours.

  • Sauce Drizzle: I actually used hot honey in my sauce, which wasn't listed in the initial breakdown. Sriracha, mayo, and honey is a go-to sauce combo you can't beat, but you can use regular honey or hot honey—whatever you want.

Method

  1. Prep & Marinate: Cut the chicken thighs into very thin strips—almost like trying to shred uncooked chicken—and place them in a mixing bowl. Add the soy sauce, mirin, garlic, ginger, salt, and black pepper. Mix thoroughly.

  2. Add the Veggies & Starch: Fold in the corn kernels (cut straight off the cob if using fresh) and green peppers (like serrano and jalapeño). Sprinkle in the potato starch or cornstarch a little at a time, mixing just until everything binds together without getting too heavy.

  3. Pan-Fry: Heat a skillet over medium-high heat with a generous drizzle of neutral oil. Toss the mixture in and press it down evenly in the pan to form your pancake shape. Cook for about 5 minutes until the bottom is deep golden brown and crispy. Carefully flip the pancake—using a little skill or resourcefulness so it doesn't break apart—and cook another 5 minutes until fully cooked through and crispy on both sides.

  4. Make the Spicy Mayo: Whisk together the mayonnaise, sriracha, a splash of lime juice, and a drizzle of hot honey until smooth.

  5. Serve: Slice into pieces and serve hot with the spicy mayo on the side.