- Meat and poultry
- Popular chicken
- Easy chicken
This is a fun and tasty twist for Pancake Day, or for a midweek supper any day of the year! Easy and delicious.
Cheshire, England, UK
10 people made this
- 115g plain flour
- Pinch of salt
- 2 eggs, beaten
- 200ml milk
- 400g diced chicken breast
- 2 tablespoons groundnut oil
- 150g beansprouts
- 1 red pepper, sliced
- 1 teaspoon grated root ginger
- 1 clove garlic, grated
- 1 tablespoon cornflour
- 4 tablespoons soy sauce
- 1 small tin pineapple pieces, juice reserved
- 1 tablespoon rice vinegar
- 1 tablespoon light brown soft sugar
MethodPrep:10min ›Cook:10min ›Ready in:20min
- First prepare your pancake batter: Combine flour and salt in a bowl. Make a well in the centre. Add the beaten eggs and milk to the well and whisk till smooth. Cover and set aside while you prepare the filling.
- Heat the oil in a large wok. Add chicken and brown. Add beansprouts, red pepper, root ginger and garlic, and stir-fry for 2 minutes.
- In a small bowl, combine cornflour and soy sauce and mix together; pour mixture into the frying pan, along with the pineapple and juice, vinegar, sugar and ginger. Stir together and bring to a full boil.
- While the filling is simmering, prepare the pancakes: Lightly brush a 20cm frying pan with oil and heat over medium high heat. Add about 60ml of batter to the hot pan, and tilt the pan so that the batter spreads evenly over the surface. Cook the pancake for 2 minutes, then flip it over. Cook the second side for about 30 seconds. Repeat with remaining pancakes and stack each on a warm plate between pieces of greaseproof paper.
- When the filling is ready, fill each pancake with the filling, fold and place on serving plate. Spoon some of the sweet and sour sauce over each folded pancake, and serve!
Sweet and sour chicken pancakes
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Pancakes Filled with Meat – Authentic German Recipe
Pancakes filled with meat is a German specialty that you will love. For this recipe ground beef is used. Very often pancakes are filled with sweet ingredients such as whipped cream, berries, apple sauce but they taste delicious with a zesty filling. First you would make the pancakes, then the filling. In Germany we like to serve the filled pancakes with a Swabian potato salad. Happy Cooking!
To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size).
Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.
Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.
Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot.
Sweet and sour chicken stuffed pancakes recipe - Recipes
Typically, a portion of sweet and sour chicken from a restaurant is 13pp per portion. My FAKEAWAY recipe works out to 5pp/approx.250kcal for the WHOLE amount, or 2pp/approx.125kcal per portion if shared between two people!
(For 1 large or 2 average portions)
3 tablespoons Chinese rice wine vinegar
2 teaspoons artificial sweetener
1/2 large jar smooth tomato passata
1 teaspoon low salt soy sauce
Cut the chicken breast into an equal number of cubes. This makes apportioning the portions so much easier when you serve between two people.
Put all the ingredients together in a saucepan. Make sure that the cornflour is mixed in well. Bring to the boil, stirring occasionally, until the chicken is cooked. This should take around 15-20 minutes. Because the chicken is cooked in the sauce, it remains lovely and moist.
Depending on how many extra propoints you wish to use for your accompaniments, you could serve this Chinese dish traditionally with a 60g portion of rice for 6pp/215kcal.
For zero propoints, try my egg-fried cauliflower 'rice'.
. or pop into halved peppers like I did and bake for 30-40 minutes until the peppers are roasted.
You could substitute the chicken breast (4pp) for prawns or a vegetarian equivalent. You could also add onions and green pepper to the sauce to bulk it out further and add interest. Fry the onion and pepper first in a few sprays of Frylight oil to soften a little before adding the remaining ingredients.
Sweet and sour chicken stuffed pancakes recipe - Recipes
1/2 c water
1/2 c vinegar
3/4 c sugar (or less depending on your taste)
1/3 c ketchup
2 Tbsp soy sauce
1-2 Tbsp corn starch
1/4 c cold water
Additional ingredients that you'd like to add. For example: chicken, pineapple chunks, red or green peppers, mushrooms, pea pods, mushrooms, etc. (If you use pineapple you can use some of the juice. Just cut down on the sugar you add)
Stir water, vinegar, and sugar in pan until well mixed. Add ketchup and soy sauce. Stir occasionally.
Heat over med-high heat until bubbly. Meanwhile, make a corn starch slurry.In order to thicken the sauce you'll need to add a corn starch slurry a mixture of corn starch and water. Mix the corn starch and water together until it's all dissolved. Pour a little at a time over the bubbling mixture and it will start to thicken up. If you want it thicker, add more of the corn starch mixture. If it gets too thick, just add a little water to the sauce.
Yes, I added chicken nuggets. It's so much easier than cutting and cooking chicken to make sweet and sour chicken. This also makes a great dipping sauce for chicken nuggets. I'm working on a post on lots of ideas to use chicken nuggets. Cause let's just say that I'm getting pretty tired of plain old chicken nuggets. Stay tuned.
Sweet and sour chicken stuffed pancakes recipe - Recipes
Time: 30 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!
4 large chicken breasts (about 3 pounds worth)
2 T olive oil
1 1/4 C sugar
3/4 C vinegar
1 C cold water
1 t chicken bullion granules (or 1 bullion cube)
7 T ketchup
2 T soy sauce
1/4 t ginger
1/2 C pineapple or apple juice
2 1/2 T corn starch
1. Cut your chicken breasts up into medium-sized chunks, 2-3 inches will do. Heat a large skillet over medium high heat. When it's nice and hot pour 2 tablespoons olive oil into the pan, allow it to get hot and then place your chicken carefully into the pan. Sprinkle it with a bit of salt and pepper. Let the chicken cook, stirring occasionally and pouring any excess liquid from the chicken into the sink. Sometimes if you have chicken that is really wet from defrosting , it can be hard for it to get nice and golden brown on the outside. If this is the case for you and your lovely pan of chicken, just drain the juices into the sink and all will be well.
2. While your chicken is cooking make the sauce. You'll need a medium-sized mixing bowl and 1 1/4 cup sugar, 3/4 cup vinegar, 1 cup cold water, 1 teaspoon chicken bullion granules (or 1 bullion cube), 7 tablespoons ketchup, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/2 cup pineapple or apple juice and 2 1/2 tablespoons of corn starch. Pour it all into your bowl and stir it around with a fork until all ingredients are combined.
3. When your chicken is nice and golden brown on the outside (should only take about 10 minutes) pour the sauce over the top of it. Give everything a nice stir.
4. Turn up the heat just a bit and let it come to a boil, it should start to thicken up pretty easily for you. Turn the heat back down and let it simmer for about 10 minutes, or until the chicken is cooked through and the sauce is nice and thick.
- Total Time 20 minutes
- Preparation Time 5 minutes
- Cooking Time 15 minutes
For the pancakes
- 75g plain flour
- salt (a pinch)
- 2 eggs (large)
- 150ml milk
- oil (for frying)
For the filling
- 100g open cup mushrooms, sliced
- 300ml milk
- 25g butter
- 3 tbsp plain flour
- 2 tsp wholegrain mustard
- 225g chicken (leftovers, cut into bite-sized pieces)
- fresh tarragon (optional), chopped
For the pancakes
- Place the flour, salt and (British lion) eggs in a large bowl with half the milk
- Whisk until the mixture is lump free - add the remaining milk and whisk again until smooth
- If you prefer place all the ingredients together in a food processor and blend until smooth
- Pour the batter into a jug, the batter can be made in advance and chilled for upto 8 hours before use
- Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper
- Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base
- Cook for 2 minutes or until the top is set and the base golden - turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
- Cook for a further 1-2 minutes or until the base is golden
- Transfer to a plate and interleave with greaseproof paper, keep warm
- Use the batter and a little more oil to make a further 7-9 pancakes in the same way - the number you make depends upon their thickness
For the filling
- Sauté sliced mushrooms in a little oil for 4 minutes - transfer to a plate
- Add milk, butter and flour to the pan, bring to the boil, whisking all the time until a smooth sauce forms - simmer for 1 minute
- Remove from the heat and stir in the mustard, mushrooms and chicken
- Season to taste and gently warm through until the chicken is hot
- Divide the mixture between 4-5 warm pancakes
- Sprinkle with tarragon to serve (optional)
A great recipe for using up cooked chicken leftovers from a roast dinner.
Sweet pancakes with brown sugar syrup filling
Hotteok is a flour dough pancake filled with sugar syrup inside. It’s one of the most popular street snacks in Korea.
Ok, now it’s time for me to release my hotteok recipe!
I used to make hotteok for my children. How often? So many times! When they came home from school, I would surprise them with my hotteok. I never made it before they came. I prepared some well-fermented dough and the brown sugar mixture. That’s all! Once they entered the home, I said, “Wash your hands and come back to the kitchen! Hotteok will be ready
” with big smile. My children were so happy and excited!
A glass of milk and hot hot hotteok with sizzling golden syrup! Wouldn’t you like it? Yes, children love it! If you want to entertain your children, wait for them with the preparation just as I did.
I make hotteok for myself and my friends these days. Where are my little children!!
I sometimes miss the old times. They are already grownups and live far away from me.
Serve or eat hotteok right after you make it. If someone gives me cold hotteok, I will feel insulted. : ) I will refuse to eat it and save my empty stomach for kimchi and rice! lol
Flour, water, dry yeast, kosher salt, vegetable oil, turbinado sugar (or brown sugar), sugar, walnuts, and cinnamon powder.
- Place 1 cup of lukewarm water into a mixing bowl.
- Add 2 tbs white sugar, 2 ts yeast, ½ ts kosher salt, 1 tbs vegetable oil, and stir it well.
- Add 2 cups of all purpose flour and mix it with a rice scoop, or by hand.
- Let the dough rise. It should sit with the lid closed at room temperature for 1 hour.
- After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough.
- Let it rise for another 10-20 minutes.
Make filling (for 8 hotteok):
- Mix ½ cup turbinado sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in a bowl.
*tip: you could use mozzarella cheese for stuffing. Invent your own fillings with your favorite ingredients!
- Knead the dough again to remove the gas bubbles.
- Place and spread about ½ cup flour on your cutting board.
- Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls.
- Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball.
- Repeat this 8 times to make 8 stuffed balls.
*tip: Use some flour from the cutting board to prevent your fingers from sticking to the dough
- Heat up your non-stick pan over medium heat and add some vegetable oil.
- Place 1 ball on the pan and let it cook for 30 seconds.
- When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD).
- Let it cook about 1 minute until the bottom is golden brown.
- Turn it over again and turn down the heat very low.
- Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup!
Sweet and Sour Watermelon Chicken
Please everyoneâ€™s taste buds with our Sweet and Sour Watermelon Chicken. Tangy sweet and sour sauce spooned over chunks of watermelon atop crispy chicken tenders will make a weeknight meal taste like company is coming.
What You'll Need
- 2 pounds hot baked or fried breaded chicken tenders
- 1 onion, sliced into thin strips
- 3 tablespoons vegetable oil
- 2 red bell peppers, seeded and cut into small pieces
- 2 cups sweet and sour sauce
- 2 cups seedless watermelon chunks
- 2 tablespoons toasted sesame seeds
What to Do
- Preheat oven to 275 degrees F. Keep chicken tenders warm in a single layer on a baking sheet in oven.
- In a 2-quart saute pan, saute onions and peppers in oil then stir in sweet and sour sauce.
- Arrange watermelon chunks on a warm serving platter with chicken and pour hot sauce over chicken and watermelon. Sprinkle with sesame seeds and serve immediately.
Adapted from recipe courtesy of the National Watermelon Promotion Board
- ½ cup soy sauce
- ½ cup white sugar
- ¼ cup vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 ½ teaspoons chopped fresh ginger
- 1 clove garlic, crushed
- ¼ teaspoon black pepper
- 4 skinless, boneless chicken breast halves
Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
Add chicken breasts to marinade and stir to coat.
Pour the marinade and chicken into a 9x9-inch square baking dish.
Cover and marinate chicken in the refrigerator for 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.