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1
Crack three large eggs into a bowl and whisk them well together.
2
Add 300g of boneless chicken pieces cut into small pieces to a large bowl.
3
Season the chicken with 1.5 tsp salt, 1 tsp pepper, and 2 tsp soy sauce.
4
Add 2 tsp of ginger garlic paste.
5
Add all the vegetables: two finely chopped green chillies, one finely chopped large onion, two finely chopped small carrots, one finely chopped large capsicum, and chopped spring onions.
6
Pour in the whisked eggs.
7
Add 3 tbsp of corn flour as a binding agent.
8
Add 3 tbsp of rice flour to give the pancakes a crispy texture. (If you don't have rice flour, you can use all-purpose flour instead.)
9
Gently mix all ingredients together, making sure everything is well combined.
10
Let the mixture rest for about 15 minutes so the chicken pieces absorb all the flavors.
11
After 15 minutes, add oil to a heated small pan and spread it evenly.
12
Add 1.5 ladles of the mixture to the pan, press gently, and spread it out evenly on all sides.
13
Cover the pan and cook for 3 minutes on medium-low heat.
14
After 3 minutes, gently flip the pancake to the other side to reveal a golden brown color.
15
After flipping, do not cover the pan and continue cooking for another 3 minutes on medium-low heat until done.
16
Remove the pancake once cooked through and serve hot with ketchup or a spicy sauce on the side.
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